F&B Manager in the Netherlands

• A salary between € 3,500 and € 4,500 (matching your age and work experience);

• Performance bonus;

• Travel allowance of € 0.23 per kilometer from 15 kilometers one way;

• A challenging role within a family business;

• The opportunity to lead a large team and continuously improve operational quality;

• Working in a dynamic and inspiring environment with plenty of growth opportunities;

• Room for your own initiative and responsibility in a professional organization;

• 8% holiday allowance;

• 25 vacation days;

• 15% staff discount in our restaurant or the brasserie;

• Staff discounts when staying at other Valk Hotels;

• Free use of our gym.

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  Would you rather call? Please call 0598 - 453787

Do you have a passion for hospitality and do you know better than anyone how to offer guests an unforgettable experience? As F&B Manager, you make a difference every day with your enthusiastic leadership, eye for quality, and sense of service.

You create a guest experience that lingers long after a dinner, event, or stay. With your energy and commitment, you bring a motivated team, quality, and a welcoming environment together into a unique experience. As a visible and accessible leader, you stand close to your employees and outlet managers and help them get the best out of themselves through coaching and guidance.

The F&B department consists of an à la carte restaurant, a live cooking concept, and 12 multifunctional banqueting halls with capacity for approximately 1000 guests.

What exactly will you be doing?

You lead approximately 75 full-time and part-time employees within the Food & Beverage department - via your supervisors. Under your responsibility fall the lobby, bar, restaurant, brasserie, room service, and breakfast.

You work closely with our Head Chef, who is responsible for the kitchen brigade; together you ensure that what comes out of the kitchen and what the guest receives at the table align seamlessly.

You are regularly present on the work floor, know what is going on within the team and have an eye for the development of every employee. Even during busy moments you keep the overview: if necessary, you step in, monitor quality and ensure calm and structure within the operation. From a fully packed breakfast restaurant at seven in the morning to a wedding that runs until two at night: you make sure staffing is right and quality is maintained, around the clock.

Additionally:

• You draw up the department plans and corresponding budgets - revenue, costs, staffing - in line with the hotel's strategy, and ensure support from the management team;
• You manage the results of your outlets and intervene in a timely manner when figures threaten to deviate from the budget;
• You lead, motivate, and coach your supervisors and employees;
• You conduct development, performance, and absenteeism interviews and guide your employees in their career development;
• You ensure the right staffing - now and in the long term - in terms of both quantity and quality;
• You safeguard an optimal service and quality standard within all F&B outlets and personally handle complex complaints;
• You manage the procurement of beverages, materials, and equipment: you request quotes and make price and delivery agreements with suppliers;
• You ensure that the department possesses working tools and equipment, and have them maintained and replaced in a timely manner;
• You supervise compliance with regulations regarding HACCP, health and safety, and security;
• You identify, investigate, and realize improvements in work processes, quality, and guest experience;
• You identify and exploit commercial opportunities to further improve revenue and results;
• You report periodically on the results of your departments, providing insight into developments, specifics, and deviations;

Functie-eisen

You get energy from managing people and creating an environment in which both guests and employees feel welcome. You are a coaching leader who knows how to inspire, motivate, and develop employees. In doing so, you dare to be critical without losing sight of the human aspect. You do not push decisions aside: you make decisions and explain why.

For you, hospitality means more than good service; it is the ability to exceed expectations and ensure that both guests and colleagues look back on their day with a smile.