Appendix: Job Description for Food & Beverage Manager
Location: Angsana Corfu Resort & Spa
Department: Food & Beverage
Job Grade: 4
Reports to: Gastronomy & Culinary Director
Position Summary
The Food & Beverage Manager is responsible for leading all front-of-house dining, bar, banqueting, and beverage service operations across the resort. Working under the direction of the Gastronomy & Culinary Director, this role ensures that exceptional guest experiences are delivered consistently, while supporting culinary innovation, financial performance, and sustainability objectives. The Food & Beverage Manager partners closely with the Executive Chef and other leaders to uphold Angsana Corfu’s reputation as a premier gastronomy destination.
Key Responsibilities
1. Food & Beverage Operations:
- Oversee daily operations of restaurants, bars, in-room dining, banquet, and catering services
- Ensure service excellence and consistency across all F&B outlets, aligned with brand standards
- Collaborate with the Executive Chef and Culinary team on menu roll-outs, promotions, and seasonal concepts
- Implement and monitor service SOPs to drive operational efficiency and guest satisfaction
2. Guest Experience & Service Excellence:
- Lead the team in delivering exceptional, personalized dining experiences
- Review guest feedback and implement continuous improvements
- Partner with Rooms, Spa, and Events teams to create seamless cross-departmental guest journeys
3. Team Leadership:
- Manage and inspire the F&B team, supervisors, and service associates
- Foster a culture of hospitality, professionalism, and accountability
- Promote career development, training, and succession planning
- Ensure diversity, inclusivity, and respect are embedded in daily operations
4. Financial & Resource Management:
- Support the Gastronomy & Culinary Director in preparing and managing F&B budgets and forecasts
- Monitor revenues, costs, and profitability across outlets and events
- Implement systems for cost control, inventory management, and procurement efficiency
- Drive revenue growth through upselling, menu engineering, and sales initiatives
5. Sustainability & Wellness Leadership:
- Champion sustainable dining practices, including ethical sourcing, reduced waste, and responsible beverage programs
- Align F&B activities with the resort’s sustainability calendar and ESG goals
- Promote wellness-focused dining and healthy lifestyle offerings
6. Events & Banqueting:
- Lead the service execution of weddings, meetings, and banquets with creativity and precision
- Work closely with the Sales & Events team to align service delivery with client expectations
- Ensure high-quality, seamless service for all special events
7. Training & Development:
- Design and deliver service training programs (wine knowledge, upselling, guest engagement)
- Collaborate with HR and Learning & Development to align with resort-wide goals
- Conduct regular performance reviews and coaching sessions
8. Regulatory Compliance:
- Ensure compliance with local food safety, hygiene, alcohol licensing, and health & safety regulations
- Oversee HACCP and hygiene audits across all F&B outlets
- Maintain up-to-date certifications and licenses
Personal Attributes
- Hospitality leader with a passion for gastronomy and service excellence
- Strong operational and financial acumen
- Inspirational, people-focused leader with cross-cultural sensitivity
- Detail-oriented, adaptable, and collaborative
- Advocate for sustainability, wellness, and cultural authenticity in dining.