F&B MANAGER

F&B MANAGER

Hotel | Pefkochori, Halkidiki

Season 2026–2027

A hotel unit in Pefkochori, Halkidiki is looking for an experienced and dynamic Food & Beverage Manager for the upcoming 2026–2027 tourist season (April–October).

The ideal candidate will have overall responsibility for the smooth, high-quality, and cost-effective operation of the Food & Beverage Department, ensuring high hospitality standards, effective team management, and the achievement of the unit's operational and financial goals.

Main Responsibilities

F&B Operations & Supervision

• Overall supervision, organization, and coordination of all F&B outlets and operations of the hotel unit.
• Supervision of Restaurant, Bar, Breakfast, Pool/Beach F&B operations, and other catering points, depending on the operational structure of the unit.
• Direct coordination of Restaurant/Bar Supervisors, Captains, and other F&B staff.
• Close cooperation and daily coordination with the kitchen and the Executive/Head Chef.
• Ensuring smooth operation of all shifts and correct staffing based on occupancy, forecast, and needs.
• Implementation, monitoring, and continuous improvement of F&B SOPs and Service Standards.
• Conducting daily briefings and regular operational meetings.

Financial Management – P&L – Cost Control

• Substantial knowledge and monitoring of the F&B P&L.
• Monitoring F&B revenue, departmental expenses, and profitability.
• Control and analysis of Food Cost %, Beverage Cost %, Labor Cost %, and Cost of Sales (COGS).
• Participation in the formulation and monitoring of the department's Budget and Forecast.
• Monitoring Actual vs Budget/Forecast variances and proposing corrective actions.
• Controlling operational expenses with the aim of optimizing departmental profitability without compromising quality.
• Monitoring average check, covers, revenue per outlet, and other key performance indicators.
• Cooperation with Management and Accounting/Finance for the financial monitoring of the F&B Department.

Costing, Menu Engineering & Revenue Optimization

• Excellent understanding of recipe costing, portion costing, and beverage costing.
• Cooperation with the Chef for the formulation and revision of menus based on quality, demand, and profitability.
• Participation in menu engineering, pricing, and contribution margin evaluation.
• Monitoring sales mix and performance of menu items.
• Development of upselling & suggestive selling actions and training the team on the corresponding techniques.
• Identification of opportunities to increase F&B revenue and average spend per guest.

Purchasing, Inventory & Stock Control

• Supervision of F&B orders and stocks in cooperation with the responsible departments.
• Monitoring par stocks, inventories, consumption, and stock variances.
• Controlling waste, spoilage, breakages, and potential variances.
• Implementation and monitoring of FIFO/FEFO procedures.
• Cooperation with Purchasing, Storekeeper, Chef, and Cost Control for the rational management of supplies.
• Monitoring the quality and cost-performance ratio of suppliers.

KPIs & Performance Management

The F&B Manager should possess very good knowledge and the ability to evaluate key F&B KPIs, such as:

• Food Cost %
• Beverage Cost %
• Labor Cost %
• F&B Revenue & Revenue per Outlet
• Gross Profit / Departmental Profit
• Average Check / Average Spend per Guest
• Covers
• RevPASH
• Inventory Turnover
• Waste %
• Stock Variance
• Productivity per Labor Hour
• Upselling Performance
• Guest Satisfaction Scores
• Complaint Ratio & Service Recovery
• Table Turnover / Service Efficiency

They are expected to not only monitor the above indicators but also to interpret variances and implement specific corrective actions.

Team Leadership & People Management

• Daily management, guidance, and evaluation of the F&B team.
• Cooperation with the HR Department for recruitment, selection, onboarding, and staffing of the department.
• Scheduling of shifts and days off based on operational needs and forecasted occupancy.
• Monitoring productivity, attendance, and performance.
• Training staff in service standards, menu/product knowledge, upselling, and guest handling.
• Development of Supervisors and other staff with the aim of creating a strong second line of management.
• Cultivating a culture of professionalism, cooperation, responsibility, and high-level service.

Guest Experience & Quality Assurance

• Ensuring a consistently high level of service in all F&B outlets.
• Daily presence in the operational areas and active contact with guests.
• Immediate and professional management of complaints and demanding situations.
• Monitoring guest feedback, reviews, and satisfaction scores regarding F&B.
• Implementation of corrective actions where deviations from standards are identified.

Hygiene, HACCP & Compliance

• Ensuring strict implementation of HACCP, Food Safety, Hygiene, and Health & Safety procedures.
• Monitoring the cleanliness and hygiene of all F&B areas.
• Ensuring correct storage, movement, and management of food and beverages.
• Cooperation with the Chef and Management to maintain full compliance with prescribed procedures and relevant legislation.

Required Qualifications:

• Proven experience as an F&B Manager, Assistant F&B Manager, or in a similar management position in a hotel environment.
• Strong knowledge of F&B Operations and multi-outlet supervision.
• Very good knowledge of P&L, budgeting, forecasting, costing, and cost control.
• Proven ability to monitor and utilize F&B KPIs.
• Knowledge of inventory management, stock control, and purchasing procedures.
• Very good knowledge of HACCP and food hygiene and safety rules.
• Strong leadership and organizational skills.
• Ability to manage and develop multi-member teams.
• Excellent communication skills and a strong focus on the guest experience.
• Very good knowledge of the English language.
• Good knowledge of MS Office, POS, and hotel information systems.
• A degree in Hospitality Management, Tourism Management, Business Administration, or a related field will be considered an additional asset.

Ideal Candidate Profile

We are looking for a hands-on F&B leader who combines a strong operational presence with financial and commercial acumen. A professional who can be actively present in the operation, effectively manage their team, ensure a high-level guest experience, and simultaneously know their department's numbers — from the P&L and food & beverage cost to the labor cost, inventories, budgets, and KPIs.

The goal of the position is to achieve the right balance between Service Excellence, Team Performance, Cost Efficiency, Revenue Generation, and F&B Profitability.

Benefits:

The company offers:

• A competitive compensation package, commensurate with the experience, qualifications, and professional profile of the candidate.
• Full insurance and legal wages in accordance with current labor legislation.
• A stable and organized professional environment.
• A modern operational framework with clear responsibilities, SOPs, and defined performance goals.
• Support from Management and cooperation with the various departments of the hotel unit.
• Opportunities for professional development and advancement based on performance.
• Continuous training and development of managerial and professional skills.
• Prospect of long-term cooperation for candidates who achieve the agreed operational, financial, and quality goals.