The Food and Beverage Manager - Outlets is responsible for overseeing the day-to-day operations of Sofitel Brisbane Central’s food and beverage outlets, ensuring exceptional guest service, smooth operations, and strong financial performance. The role leads and supports the F&B team, maintains Sofitel service standards, manages staffing and training, and works closely with other departments to deliver a premium guest experience.
- Partner with the Director of Food and Beverage to develop and execute strategic initiatives that drive commercial success across all F&B outlets (Bistro Suzette, Cuvee, Privé, In Room Dining and Minibar)
- Own outlet performance accountability against revenue, cost and profitability targets, implementing corrective actions and cost-saving opportunities to achieve financial objectives
- Monitor and analyse key performance indicators (KPIs) including revenue, labour costs, food costs and gross profit margins, conducting regular outlet visits and quality audits to ensure operational standards
- Lead the training, coaching and development of Outlet Managers and their teams, conducting performance reviews and providing constructive feedback to foster a culture of excellence
- Manage P&L responsibilities for assigned outlets, including budgeting, forecasting and variance analysis
- Implement menu engineering strategies to optimise profitability whilst maintaining brand standards and guest satisfaction
- Drive productivity and efficiency across the F&B team through effective labour scheduling, task management and process optimisation
- Ensure consistent delivery of exceptional, brand-aligned guest experiences across all outlets
- Substitute for the Director of Food and Beverage as required, providing strategic leadership and decision-making authority
- Collaborate with other departments (Operations, Marketing, Finance) to align F&B initiatives with overall hotel objectives
- Maintain compliance with health, safety and food handling regulations across all outlets