Food and Beverage Manager

On behalf of our clients, Mare Ayia Napa, Cyprus member of the Wavemaker Hospitality Group we are currently seeking to recruit a Food & Beverage Manager to join its highly successful Management Team.

The successful candidate will be responsible for the management and profitability of all food and beverage operations.

 Qualifications Required:

• Diploma or Degree in Hospitality or Management sector
• Minimum of 3–5 years’ experience in a similar position in 5-star hotels
• Excellent verbal and written communication skills
• Computer literate (MS Office)
• Excellent knowledge of Greek and English
• Excellent communication and organizational skills
• Self-motivated, punctual, energetic, and able to work under pressure and within time limits
• Due to work permit restrictions, candidates must hold the relevant documentation to work in Cyprus

Duties:

• Manage and be accountable for the financial performance of the Food and Beverage Department, including revenue, expenses, and profitability, in line with the annual budget
• Supervise and coordinate the daily operations of all Food and Beverage outlets to ensure smooth and efficient service
• Control operational, purchasing, and payroll costs without compromising service quality or guest satisfaction
• Develop, implement, and monitor Standard Operating Procedures to ensure consistency, quality, and compliance with company standards
• Ensure the highest levels of guest satisfaction by maintaining excellent service standards and promptly addressing guest feedback and complaints
• Recruit, train, motivate, and evaluate Food and Beverage staff to ensure high performance and professional development
• Prepare duty rosters, manage staffing levels, and ensure compliance with labour laws and company policies
• Plan, coordinate, and successfully execute banquets, functions, conferences, and special events from planning through completion
• Collaborate with the Executive Chef on menu planning, pricing, cost control, and product quality
• Monitor inventory levels, purchasing, storage, and stock rotation to minimize waste and control costs
• Ensure compliance with health, safety, hygiene, and HACCP regulations at all times
• Oversee the correct use and maintenance of Food and Beverage equipment and take corrective action in cases of excessive breakage or misuse
• Analyse financial and operational reports and take corrective actions where necessary
• Develop and implement strategies to increase revenue, upselling opportunities, and overall departmental performance
• Maintain strong communication and cooperation with other hotel departments
• Prepare regular reports for Management and participate in management meetings

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