Food & Beverage Manager

Key Responsibilities

• Food & Beverage Operations: Direct the daily running of the resort’s restaurants, bars, lounges and seasonal venues, ensuring smooth coordination and a consistently high level of service throughout each outlet.

• Team Leadership: Lead a large workforce comprising permanent employees and externally supplied personnel, creating a unified team and ensuring everyone understands their responsibilities and expected standards.

• People Development: Provide regular guidance, coaching and constructive feedback to employees, addressing performance matters appropriately and supporting individuals in developing their capabilities.

• Service Standards: Maintain a strong presence across the outlets, observing the guest experience first-hand and taking appropriate action to uphold quality and consistency throughout the department.

• Guest Experience: Promote a service-led culture that anticipates guest needs, responds effectively to concerns and contributes towards memorable dining and social experiences.

• Workforce Planning: Prepare and coordinate staffing arrangements across the different venues, adjusting resources according to occupancy levels, business demand, seasonal requirements and operational priorities.

• Communication and Coordination: Maintain effective communication between front-of-house teams, culinary operations, other hotel departments and senior management to support efficient service delivery.

• Commercial Performance: Contribute towards departmental financial results by monitoring revenue opportunities, staffing expenditure and operating costs while maintaining the required guest experience.

• Outlet Management: Coordinate service across a diverse portfolio of concepts, including buffet and à la carte restaurants, bars and lounges, a Maltese dining concept, and seasonal operations.

• Briefings and Handover: Establish effective communication routines across shifts and outlets so that operational priorities, guest requirements and relevant updates are clearly understood by the teams.

• Performance Accountability: Set clear objectives for employees and supervisors, delegate effectively and follow up on agreed responsibilities to maintain dependable performance across the department.

• Quality and Compliance: Ensure appropriate practices are followed in relation to food hygiene, service quality and operational procedures, maintaining dependable standards throughout the food and beverage operation.

• Operational Problem-Solving: Respond promptly to staffing, service and operational challenges, making practical decisions that minimise disruption and protect the overall guest experience.

• Management Collaboration: Work closely with the Culinary Director and General Manager on departmental priorities, service improvements and initiatives designed to strengthen operational and financial performance.

Qualifications, Skills and Attributes

• Education: A qualification in hospitality, food and beverage management or a related discipline would be considered an advantage.

• Experience: Previous management experience within the food and beverage function of a hotel or resort is required, ideally involving responsibility for several dining and beverage venues.

• Leadership: Demonstrated ability to manage sizeable and varied teams, establish expectations, allocate responsibilities and create accountability at different levels of the operation.

• People Management: A confident and supportive management style, with the ability to coach employees, encourage strong performance and handle team-related matters professionally.

• Language Skills: Excellent command of English is required to succeed in this role. Fluency in Maltese is preferred, while some knowledge of Maltese would also be considered an asset.

• Communication Skills: Strong verbal communication skills with the ability to conduct effective team briefings, provide clear direction and maintain reliable information flow between shifts and departments.

• Interpersonal Skills: A professional and approachable manner, with the ability to build positive relationships with guests, employees, subcontracted personnel, colleagues and senior management.

• Commercial Awareness: Good understanding of the financial aspects of food and beverage management, including sales performance, profitability, workforce expenditure and operational cost management.

• Technical Skills: Sound knowledge of food and beverage service practices, hospitality operations, guest service requirements and relevant food safety standards.

• Organisation: Strong planning abilities with the capacity to coordinate multiple outlets, prepare effective staffing arrangements and manage changing operational priorities.

• Self-Motivated: A proactive and highly engaged approach, with the willingness to remain visible within the operation and take ownership of departmental performance.

• Problem-Solving: The ability to assess operational challenges quickly, make sound decisions and implement practical solutions while maintaining service continuity.

• Guest Focus: A thorough understanding of luxury hospitality expectations and a strong commitment to creating consistently positive experiences for guests.

• Availability: Preference will be given to candidates currently based in Malta or EU nationals able to relocate and commence employment within a reasonable timeframe.

What's on Offer

• Compensation: A competitive salary depending on the successful candidate’s experience and suitability.

• Employment: An indefinite, full-time position directly with the resort.

• Working Hours: A five-day working week organised on a roster across Monday to Sunday. Flexibility is required in line with operational requirements, including availability for weekends and public holidays.

• Health Insurance: Health insurance is provided.

• Other Benefits: Access to a wide benefits package aligned with the hospitality industry.

• Career Development: Clear opportunities for professional growth and advancement within a prestigious and expanding luxury resort.