The Role
Oversee Food and Beverage strategy, operations, financial performance, standards, and guest satisfaction across six resort hotels. Lead budgeting, forecasting, cost control, procurement, menu engineering, promotions, audits, SOP implementation, and corrective actions. Coach property-level F&B managers, coordinate training, resolve escalated guest concerns, and prepare consolidated performance reports. Collaborate with hotel leadership, Sales and Marketing, and Revenue teams to improve profitability, consistency, and guest loyalty.
Summary Generated by Built In
Overview of the Role 🔍
In this role, you will be responsible for overseeing and driving the Food & Beverage (F&B) strategy, operations, and performance across all hotels within the Veranda Resorts (VR) Cluster, comprising a total of six 3- to 4-star hotels. You will also provide strategic direction, financial oversight, and operational support to each property’s F&B Operations Manager, ensuring consistent brand standards, profitability, and guest satisfaction across the cluster.
Key Responsibilities 📋
- Define and implement a unified F&B vision and standards across all VR properties.
- Collaborate with each Hotel Manager and their F&B Operations Manager to align individual property objectives with cluster goals.
- Consolidate and analyse cluster-wide data to identify trends, risks, and opportunities for revenue growth and cost optimisation.
- Lead the development of cluster-wide initiatives in menu engineering, concepts, and promotions to drive brand positioning and guest loyalty.
- Oversee cluster-level F&B budgets, forecasts, and cost controls, ensuring each property meets or exceeds financial targets.
- Monitor consolidated financial and operational performance metrics and recommend corrective actions to optimize profitability.
- Provide guidance on pricing, procurement, and supplier negotiations to maximize economies of scale across the cluster.
- Ensure implementation of Standard Operating Procedures (SOPs) across all properties, promoting consistency and best practices.
- Conduct internal quality audits within the assigned area of responsibility in accordance with the agreed annual audit schedule, ensuring compliance and relevance.
- Follow-up of corrective actions in coordination with the hotel Operations Manager.
- Support hotel Operations Managers in resolving escalated guest concerns and driving service recovery improvements.
- Mentor and coach each hotel’s F&B Operations Manager to build leadership capability and succession pipelines.
- Identify cluster-wide training needs and coordinate with People Development to deliver relevant development programs.
- Foster a culture of collaboration and knowledge sharing between properties to drive continuous improvement.
- Act as the key liaison between the COO, the Hotel Managers and the Head Office leadership.
- Prepare consolidated cluster reports on financials, operational KPIs, and guest satisfaction for executive review.
- Partner with Sales & Marketing and Revenue teams to create cluster-wide F&B campaigns and events.
Ideal Candidate Profile 🎯
- Degree or diploma in Hospitality Management, Food & Beverage Management, or related field.
- Minimum 8-10 years in Food & Beverage operations, including 3-5 years in a senior leadership role (F&B Manager, Operations Manager – F&B, or similar) within a hotel/resort environment
- Proven ownership of P&L, budgeting, and forecasting experience
- Experience coaching or mentoring outlet/property-level managers
- Strong track record managing supplier relationships
- Exposure to quality audit programs, including SOPs, brand standards audits, and corrective action follow-up
- Experience partnering with Sales & Marketing and Revenue teams on F&B campaigns and events
- Strategic thinking balanced with hands-on operational credibility, defining a cluster-wide vision while staying close to day-to-day operations
- Strong financial and data acumen (budgeting, forecasting, and cost control)
- Sound understanding of Capex and Opex, with strong inventory control practices
- Working knowledge of POS and F&B management systems, and comfort with multi-property reporting tools and dashboards
Skills Required
- Degree or diploma in Hospitality Management, Food and Beverage Management, or a related field
- Minimum 8–10 years of Food and Beverage operations experience
- 3–5 years in a senior leadership role within a hotel or resort environment
- Proven ownership of profit and loss, budgeting, and forecasting
- Experience coaching or mentoring outlet- or property-level managers
- Strong supplier relationship management experience
- Experience with quality audit programs, standard operating procedures, brand standards audits, and corrective action follow-up
- Experience partnering with Sales and Marketing and Revenue teams on F&B campaigns and events
- Strategic thinking combined with hands-on operational credibility
- Strong financial and data acumen, including budgeting, forecasting, and cost control
- Understanding of capital expenditure and operating expenditure
- Strong inventory control practices
- Working knowledge of POS and F&B management systems
- Comfort with multi-property reporting tools and dashboards
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The Company
What We Do
ER Hospitality is the hospitality and leisure arm of Mauritius’ ER Group, operating a portfolio of hotels, resorts, leisure attractions, golf courses, wellness experiences, restaurants, and educational and cultural venues. Through brands including Heritage Resorts, Veranda Resorts, Kaz’alala, Domino’s Pizza, and Ocean Basket, it creates authentic guest experiences rooted in Mauritian culture, sustainability, and service excellence for local and international visitors.
