F&B Service Manager

• A full-time salary between € 3,775.- and € 4,880.- gross per month, aligned with your experience and capabilities, in accordance with the Horeca collective labor agreement;
• Travel allowance of € 0.23 per kilometer from 10 kilometers one way;
• Access to our Loyalty App, with many exclusive employee benefits—within our own group and with many external partners. Think of staying in our hotels at an attractive employee rate and discounts in the restaurants of Van der Valk International. Additionally, you earn rewards (for example, on your birthday) that you can redeem for various vouchers. In short: working at Van der Valk International is really very fun!
• The possibility of a fresh staff lunch or dinner at an attractive rate;
• Unlimited sports in our fitness club for a small fee;
• A position within a family business with a pleasant working atmosphere where teamwork is the basis of success.

6 outlets, 85 colleagues, one guest experience. As F&B Service Manager at Hotel Tiel, you drive quality, people, and results. You are visible on the floor and possess a commercial mindset.

Do you have a passion for hospitality and do you know better than anyone how to offer guests an unforgettable experience? As F&B Service 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.

You provide leadership—via your supervisors—to approximately 85 full-time and part-time employees within the Food & Beverage department. Under your responsibility fall our two restaurants, the Lobby Bar, the Skybar, banqueting, 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;

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.

Working at Van der Valk Hotel Tiel means: working in the most atmospheric environment, with the nicest colleagues and plenty of opportunities for growth. We work hard, both in front of and behind the scenes, to ensure that guests experience a fantastic stay. And alongside hard work, there is also having fun together! Therefore, in addition to a good salary, you can expect an incredibly cool package of secondary employment benefits from us.