Food and Beverage Manager

il y a 1 jour

Casablanca, Casablanca-Settat, Maroc Jardin des Sports Californie Temps plein 900 000  - 1 200 000  par an

Manager Food & Beverage (Restauration et Boissons)

Rattachement hiérarchique


• Directeur Général ou Directeur d'Exploitation de l'hôtel

Missions principales


• Superviser l'ensemble des points de vente F&B (restaurant, bar, room service, banquets, événements).


• Garantir la qualité du service et l'expérience client en respectant les standards de l'hôtel et les normes internationales.


• Gérer les coûts et optimiser la rentabilité du département F&B.


• Assurer le respect des normes d'hygiène, de sécurité alimentaire (HACCP) et des réglementations locales marocaines.

Responsabilités

  1. Gestion opérationnelle


• Planifier, organiser et coordonner les activités quotidiennes des équipes F&B.


• Veiller à la mise en place et au suivi des standards de service.


• Superviser la gestion des stocks, approvisionnements et relations fournisseurs.

  1. Management d'équipe


• Encadrer, former et motiver le personnel F&B.


• Établir les plannings en fonction des besoins opérationnels.


• Participer au recrutement et à l'évaluation des performances.

  1. Gestion financière


• Élaborer et suivre le budget du département.


• Analyser les ventes et mettre en place des actions correctives.


• Contrôler les coûts matières, ratios, marges et inventaires.

  1. Qualité & Expérience client


• Garantir un haut niveau de satisfaction clientèle.


• Traiter et suivre les réclamations clients liées au F&B.


• Développer des concepts culinaires et événements innovants pour attirer la clientèle.

  1. Conformité & Hygiène


• Appliquer strictement les normes HACCP et de sécurité.


• Assurer la formation du personnel aux règles d'hygiène et de sécurité.


• Collaborer avec les autorités locales pour les contrôles réglementaires.

Profil recherché


• Diplôme en management hôtelier, restauration ou équivalent.


• Expérience confirmée (5 à 8 ans) dans un poste similaire, de préférence dans un hôtel haut de gamme (4* ou 5*).


• Excellentes compétences en leadership, communication et gestion d'équipe.


• Maîtrise des outils de gestion (PMS, POS, Excel, budgets).


• Bonne connaissance des normes HACCP et des réglementations marocaines.


• Bilingue : français et anglais (l'arabe est un atout supplémentaire).

Compétences clés


• Leadership et sens de l'organisation.


• Orientation client et qualité de service.


• Capacité d'analyse et gestion des priorités.


• Esprit commercial et sens de l'innovation.


• Rigueur dans le respect des normes d'hygiène et de sécurité.

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