Venue Manager - Food & Beverage

About the role

The Venue Manager at Le Meridien in Oran oversees the food and beverage areas, including restaurants, bars and room service. The role covers daily operations, staff supervision, guest service and financial oversight, with the aim of improving guest and employee satisfaction and maximizing financial performance.

Key responsibilities

• Supervise and manage employees, covering day-to-day operations and stepping in for colleagues in their absence
• Maintain service and sanitation standards in restaurants, bars and room service areas
• Review staffing levels to meet guest service, operational and financial needs
• Lead the food and beverage team, coach and mentor staff, and ensure compliance with food safety, liquor laws and hotel policies
• Handle guest complaints, gather feedback and drive continuous improvement in service
• Manage human resources: set performance standards, run training, and solicit employee feedback
• Oversee the financial aspects of the department, including purchasing and invoice payments
• Assist servers and hosts during peak meal periods and supervise shifts when the Assistant Restaurant Manager is absent

Required profile

• High school diploma or GED, or a 2-year university degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration or a related field
• 4 years of experience in food and beverage, culinary or a related profession, or 2 years with a relevant degree