Set to open its doors in 2025, Airelles Venezia marks the beginning of an exciting new chapter as we prepare to reveal our first maison outside France. Join the founding team and play an essential role in the creation of this sanctuary of luxury on the island of Giudecca, where generous rooms and suites, extraordinary private gardens, a multi-level spa and spectacular views of the Piazza San Marco will await our guests.
Missions Key Duties And Responsibilities
To serve the needs of the business, our guests and our colleagues by being responsible for all culinary, production and service-related matters.
The F&B Director is responsible for ensuring that all visitors to the hotels are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
Operations and Concept To assist the Technical Services Department in all aspects of kitchen design layouts and specifications during the planning of future projects as well as renovation of existing operations. To review manning guides and pre-opening budgets for Food & Beverage service and production. To make recommendations of F&B IT requirements. To compile & review all operating equipment for F&B specific to each project & location. For Food & Beverage Operations: To set new initiatives and assist hotel management teams with the successful implementation of new F&B programs. To assist property management to define restaurant/bar concept to improve guest experience, revenues and profits. To keep him/herself up to date with all new Food & Beverage practices, trends and design directions. Commercial Sales Define the beverage policy of the various points of sale (menus, pricing policies, one-off operations, purchases,) and manage it with the purchasing department, the head sommelier and the head bartender. Define the food policy of the different points of sale (menus, pricing policies, one-off operations, purchases,) in agreement with the Executive Chef. Implement sales techniques and train teams to achieve both qualitative and revenue objectives. Menu Planning Set overall brand standards for quality, variety, creativity and presentation of all Minor Hotels restaurant and banquet menus, and all service-related standards. Co-ordinate (with regional Exec Chef) the changing of menus according to seasonality inclusive of recipes, costing and test cooking. Check that regular preparation of food items are completed according to our recipes and presentation standards. F&B Service Identify cross-regional training & recruitment needs for the F&B operations. Introduce service operating manuals for each restaurant. Purchasing & Control Work with the Purchasing to optimize costs in F&B vs Budget. Set regular inspection of produce quality. Continually improve the maintenance and storage facilities of dry goods, perishables, cold and frozen items. Quality & Product Review and maintain quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene. Constantly upgrade the cuisine concepts and standards for food preparation and presentation. Oversee adherence to all food handling, food safety & protection practices. Desirable Qualifications The Executive Housekeeper must speak fluent English, and the language of the local country. He / She must have not less than five years' operating experience in a luxury hotel F&B department. Contact To apply, please email your resume and cover letter to #J-18808-Ljbffr