Company Description

NH Bentota Ceysands Resort offers comforting familiarity based on three main pillars – value for money, the best location, and service with a human touch – making stays always a pleasure, time after time. 

Job Description

Please note that this is not an exhaustive list of everything that needs to be done. Minor Hotels team members always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are: 

Functions as the strategic business leader of the property's Food & Beverage/Culinary operation, including Restaurants/Bars, Room Service, Purchasing, Banquets/Catering, Stewarding and employee cafeteria, where applicable.Position monitors the development and implementation of departmental strategies and verifies implementation of the brand service strategy and brand initiatives.The position ensures the Food & Beverage/Culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.Responsible for guiding and developing staff including direct reports.Must ensure sanitation and food standards are achieved.Provide a single point of leadership for all operational activities in the Food & Beverage/Culinary operation, and to effectively lead and manage the day-to-day operational activities. To support and implement all corporate programmes and guidelines. Actively support the development, training, mentoring of team members. Manage quality improvement process in areas of customer service and team member satisfaction. Demonstrate leadership by example. Motivate and build a working environment in which team members are productive and innovative. Demonstrate self-confidence, energy, and enthusiasm. Represent the hotel in public, community, and meetings using his/her effective public speaking and presentation skills. Identify and lead positive public relations and teamwork opportunities. Establish, measure, monitor, and evaluate process policies and procedures. Use problem solving methodology for decision making and follow up. Develop business plan and evaluate business trends to modify strategies. Interpret, analyze, and manage budget to meet business objectives. Provides constructive coaching and counseling to team members.  Develop and train department heads to fully understand and effectively perform their job. Be in charge of the hotel in absence of General Manager according to given authorization. Perform other duties as assigned by General Manager.Grow opportunities within an international hospitality company.

QualificationsBachelor's Degree in any related field.3 years as EAM  F&B or Hotel Manager in luxury hotel brands.Prior luxury resort experience is essential.Excellent management skills, including the ability to manage details through to completion and ensure project deadlines are met. Prior experience with multiple stakeholder relationship management is essential.Strong analytical skills are a must. High ability to work well under pressure and effectively handle multiple, concurrent demands and appropriately prioritize responsibilities.Strong communication skills.Should be a Sri Lankan