Food & Beverage Operations Manager – Resort

About the role

The Food & Beverage Operations Manager will lead all F&B outlets at the Cala San Miguel Resort, part of the Curio Collection by Hilton. Reporting to senior hotel management, you will ensure high‑quality service, optimal cost control, and guest satisfaction across restaurants, cafés, room service, banquets, and the kitchen.

Key responsibilities

• Supervise all food‑service units (restaurants, café, room‑service, banquets, wine cellar, kitchen).
• Coordinate department heads according to occupancy forecasts.
• Develop menus and cards in collaboration with chefs and department heads.
• Conduct competitor analysis and market visits.
• Verify dish, recipe, and protein analyses.
• Monitor service quality and food presentation.
• Manage inventory, propose annual replenishments of glassware, crockery, and silverware.
• Plan and deliver training programmes for staff.
• Oversee staff meals, safety and hygiene compliance.
• Lead departmental meetings, propose promotions or sanctions, and supervise shift schedules.
• Participate in recruitment, approve purchases, and control food costs per outlet.
• Recommend pricing for menus and à‑la‑carte offerings.

Required profile

• Proven experience managing food and beverage operations in a hotel or resort environment.
• Strong leadership and communication skills.
• Ability to analyse costs, control inventories, and implement corrective actions.

Required skills