Warwick Le Lagon Resort
Location:
Port Vila, Vanuatu
Due Date:
30-07-2025
Type:
Full Time
Organisation Description:
Warwick Le Lagon - Vanuatu is a vibrant, 4.5-star family-friendly luxury resort located on the shores of Erakor Lagoon in Port Vila (Vanuatu) and is also a member of Warwick Hotels and Resorts which has over 60 Hotels, Resorts and Spas worldwide in locations including Europe, USA, Asia, Africa and the Pacific.
Job Desctiption:
The Assistant Food and Beverage Manager plays a vital role in supporting the Director of Food and Beverage to ensure the smooth and efficient operation of all food and beverage outlets across the resort. This position is responsible for assisting in daily planning, execution, and supervision of service procedures, while upholding the brand's image and values. The role involves providing clear direction to outlet managers, supervisors, and staff, fostering a culture of high performance, excellence, and accountability. Through hands-on leadership, quality assurance, and strategic involvement, the Assistant Food and Beverage Manager ensures the consistent delivery of elevated guest experiences, adherence to health and safety standards, and achievement of operational goals aligned with the resort's vision.
Key Duties & Responsibilities
Main duties & Responsibilities
Planning & Strategy
1. Maximize departmental profitability through regular cost control audits and efficient resource utilization
2. Analyze labor costs and productivity reports to ensure budget compliance
3. Monitor competitor activity and current F&B trends to inform menu innovation and service offerings
4. Assist in developing dynamic marketing plans and seasonal campaigns tailored to each outlet's identity
5. Collaborate with kitchen and service teams to ensure timely and quality service
6. Assist in preparing budgets, sales forecasts, and inventory plans
7. Monitor outlet profitability, analyze costs, and recommend efficiency improvement
8. Review daily revenue reports and adjust strategies accordingly
Organizing
1. Ensure consistent application of brand standards in all F&B outlets
2. Facilitate smooth pre-opening and post-opening processes, offering operational clarity and leadership
3. Responsible for hands-on implementation of all F&B concepts and standards across all outlets
4. Monitor standard compliance and progress and compile reports F&B teams
5. Generate performance tracking reports and review operational effectiveness with outlet managers/supervisors
6. Collaborate on pricing strategies, budget projections, and forecasting models for revenue optimization
7. Monitor inventory levels, order supplies, and minimize waste
8. Ensure proper scheduling and adequate staffing based on business level
Directing
1. Support key projects through data analysis, consultation of key operational issues with the resort and build financial models to assist decision-making.
2. Review food and beverage collaterals and promotional material for internal and external use.
3. Review menus and drinks list including, menu engineering, merchandising, menu item selection, writing style, cover and arrangements
4. Co-ordinate special events, festivals and joint promotions as area marketing plan initiative.
5. Ensure procurement and supplier compliance with resort standards
Guest Experience and Brand Promotion
1. Lead implementation of brand-enhancing service strategies
2. Coordinate with culinary, marketing, and event teams to execute promotions and activations
3. Act as a visible presence during peak hours, ensuring VIP attention and conflict resolution
Health, Safety, Security
1. Lead, guide the security of goods and safety of personnel in the departments including required training and implementation
2. Maintain a high standard of hygiene and cleanliness promoting safety at all times
3. Lead and oversee training of employees on all standard operating procedures including safety procedures and equipment
4. Always check well that for any kind of work you are going to intervene on, there is no risk for the safety of people and goods
5. Ensure pandemic safe practices (per SOP) are activated and adhered to strictly (e.g. sanitization hygiene touch points) across all outlets for staffs and guests
Employee Management
1. To, create a high level of morale among your staff in the department.
2. Ensure employees report for duty punctually, wearing correct uniform, name badge and footwear at all times.
3. Ensure that all areas of responsibility are properly staffed, supervised and operating smoothly taking into account public holidays, days off, etc.
4. Schedule staff in accordance with management guidelines and the business trend to achieve high productivity and maximum output.
5. Conduct training courses for new employees and regular refresher courses for existing employees.
6. Building of an efficient team of employees, taking an active interest in their welfare, safety, training and career development.
7. Supervise employees within the Department ensuring that correct standards of services and method are maintained as laid out in the department's manual.
8. Conduct quarterly appraisals of all your department personnel and review their general performance and areas of improvement.
9. Liaise with the HR and Director of Food and Beverage with the interviewing and hiring of new employees.
10. Supervise the orientation of new employees ensuring that they fully understand their job description and the policies and procedures of the Hotel as laid out in the Staff Handbook.
11. Responsible to discipline and counsel staff as required by the Hotel Policy and procedures guideline of Personnel and Training.
12. Ensure the employees have a complete understanding of and adhere to the Hotel's policies and procedures
Selection Criteria:
Our ideal candidate:
• Proven experience in a senior Food & Beverage leadership role within a 4 to 5-star or luxury environment.
• Commercial acumen with a strong drive for profitability and a track record in revenue generation and cost control.
• Expertise in menu optimization, marketing strategies, and delivering guest satisfaction.
• Inspirational leadership skills, with the ability to develop and engage your team.
• Knowledge of industry trends, HACCP standards, and operational best practices.
• Full Job description will be released upon request.
• Salary package will be based on role, skills, experiences, qualifications, location and other job related factors
Salary:
How to Apply
Apply by:
Email
Post
Contact Person:
Gayasuddin Shaikh
Contact Phone:
(+678) 5552654
Email to send applications to:
Postal Address or location to apply in person:
Gayasuddin Shaikh
Director Food & Beverage
WARWICK LE LAGON - VANUATU
P O Box 86
Elluk Road, Off Kumul Highway, Erakor Lagoon, Port Vila, Vanuatu
Website:
How to apply - more information:
For further information on the above job please contact the employer directly.
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