Food & Beverage Manager
Salary Package: €40,000 to €45,000

About Our Client

Our Client is a luxury resort within Malta’s hospitality sector, providing high-end accommodation, dining experiences and a range of premium leisure and wellness facilities. Set in a peaceful Mediterranean environment, the resort focuses on creating a refined and relaxing experience for its guests.

Role Overview

Heroix is collaborating with our Client to recruit an experienced Food & Beverage Manager to oversee the service operations across the resort’s varied dining and beverage venues. Reporting to the Culinary Director and working within the wider direction of the General Manager, the successful candidate will lead a sizeable team, coordinate day-to-day operations and ensure guests receive a consistently high standard of service. The position requires a strong operational presence, effective people leadership and a commercial mindset to support the performance and profitability of the food and beverage function.

Key Responsibilities

Food & Beverage Operations: Direct the daily running of the resort’s restaurants, bars, lounges and seasonal venues, ensuring smooth coordination and a consistently high level of service throughout each outlet.
Team Leadership: Lead a large workforce comprising permanent employees and externally supplied personnel, creating a unified team and ensuring everyone understands their responsibilities and expected standards.
People Development: Provide regular guidance, coaching and constructive feedback to employees, addressing performance matters appropriately and supporting individuals in developing their capabilities.
Service Standards: Maintain a strong presence across the outlets, observing the guest experience first-hand and taking appropriate action to uphold quality and consistency throughout the department.
Guest Experience: Promote a service-led culture that anticipates guest needs, responds effectively to concerns and contributes towards memorable dining and social experiences.
Workforce Planning: Prepare and coordinate staffing arrangements across the different venues, adjusting resources according to occupancy levels, business demand, seasonal requirements and operational priorities.
Communication and Coordination: Maintain effective communication between front-of-house teams, culinary operations, other hotel departments and senior management to support efficient service delivery.
Commercial Performance: Contribute towards departmental financial results by monitoring revenue opportunities, staffing expenditure and operating costs while maintaining the required guest experience.
Outlet Management: Coordinate service across a diverse portfolio of concepts, including buffet and à la carte restaurants, bars and lounges, a Maltese dining concept, and seasonal operations.
Briefings and Handover: Establish effective communication routines across shifts and outlets so that operational priorities, guest requirements and relevant updates are clearly understood by the teams.
Performance Accountability: Set clear objectives for employees and supervisors, delegate effectively and follow up on agreed responsibilities to maintain dependable performance across the department.
Quality and Compliance: Ensure appropriate practices are followed in relation to food hygiene, service quality and operational procedures, maintaining dependable standards throughout the food and beverage operation.
Operational Problem-Solving: Respond promptly to staffing, service and operational challenges, making practical decisions that minimise disruption and protect the overall guest experience.
Management Collaboration: Work closely with the Culinary Director and General Manager on departmental priorities, service improvements and initiatives designed to strengthen operational and financial performance.

Qualifications, Skills and Attributes

Education: A qualification in hospitality, food and beverage management or a related discipline would be considered an advantage.
Experience: Previous management experience within the food and beverage function of a hotel or resort is required, ideally involving responsibility for several dining and beverage venues.
Leadership: Demonstrated ability to manage sizeable and varied teams, establish expectations, allocate responsibilities and create accountability at different levels of the operation.
People Management: A confident and supportive management style, with the ability to coach employees, encourage strong performance and handle team-related matters professionally.
Language Skills: Excellent command of English is required to succeed in this role. Fluency in Maltese is preferred, while some knowledge of Maltese would also be considered an asset.
Communication Skills: Strong verbal communication skills with the ability to conduct effective team briefings, provide clear direction and maintain reliable information flow between shifts and departments.
Interpersonal Skills: A professional and approachable manner, with the ability to build positive relationships with guests, employees, subcontracted personnel, colleagues and senior management.
Commercial Awareness: Good understanding of the financial aspects of food and beverage management, including sales performance, profitability, workforce expenditure and operational cost management.
Technical Skills: Sound knowledge of food and beverage service practices, hospitality operations, guest service requirements and relevant food safety standards.
Organisation: Strong planning abilities with the capacity to coordinate multiple outlets, prepare effective staffing arrangements and manage changing operational priorities.
Self-Motivated: A proactive and highly engaged approach, with the willingness to remain visible within the operation and take ownership of departmental performance.
Problem-Solving: The ability to assess operational challenges quickly, make sound decisions and implement practical solutions while maintaining service continuity.
Guest Focus: A thorough understanding of luxury hospitality expectations and a strong commitment to creating consistently positive experiences for guests.
Availability: Preference will be given to candidates currently based in Malta or EU nationals able to relocate and commence employment within a reasonable timeframe.

What's on Offer

Compensation: A competitive salary depending on the successful candidate’s experience and suitability.
Employment: An indefinite, full-time position directly with the resort.
Working Hours: A five-day working week organised on a roster across Monday to Sunday. Flexibility is required in line with operational requirements, including availability for weekends and public holidays.
Health Insurance: Health insurance is provided.
Other Benefits: Access to a wide benefits package aligned with the hospitality industry.
Career Development: Clear opportunities for professional growth and advancement within a prestigious and expanding luxury resort.

What Heroix Offers

Confidentiality and Discretion: Your job search will be handled with the utmost confidentiality and professionalism.
CV Review: Receive candid and constructive feedback to enhance your CV.
Interview Planning: Get personalised preparation sessions prior to your interviews.
Cultural Fit Assessment: Understand the company culture to ensure it is the right environment for you.
Long Term: Gain insights into the role and Company for a long-term, stable career move.
Exclusive Opportunities: Access a broader range of job opportunities.
Personalised Candidate Profile: Stand out with a detailed profile highlighting your strengths and skills.
Ongoing Support and Guidance: Benefit from continuous support throughout your job search process.
Networking Opportunities: Leverage our extensive network of industry contacts for exclusive positions.
Time Efficiency: Save time and effort with our efficient and effective recruitment strategies.
Tailored Job Matching: Find the perfect fit with customised job matching based on your skills and career goals.
Feedback Loop: Stay informed and engaged with regular updates and feedback on your application status.

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