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Discover the different roles of a Restaurant and Bar Manager at Club Med

Image of a restaurant to illustrate the missions of a F&B manager

In our Club Med Resorts, food is served both at the table in the restaurants and by the plate. Room service is also available in all our villages. To coordinate all these services, Club Med relies on the skills and experienced eye of the Food and Beverage Manager!

A bartender serving a signature cocktail A bartender serving a signature cocktail

What does a Food and Beverage Manager do?

The Food and Beverage Manager's missions are many and varied. However, he or she is not the first person in contact with customers. Their daily role is to manage the budget and resource requirements of the following functions: restaurant, bar and kitchen. The Food and Beverage Manager has to estimate the food and beverage resources needed to keep Club Med Resorts running smoothly, according to the number of customers expected. He/she is also responsible for managing and controlling budgets, through regular meetings with his/her teams. Working closely with the Chefs, Maîtres d'Hôtel and Sommeliers, the Food and Beverage Manager must adapt to budgetary constraints without compromising on quality.

What are the essential qualities of a Food and Beverage Manager?

A Food and Beverage Manager needs to have a number of essential qualities. On a day-to-day basis, they must be efficient and have a real sense of priorities. Organized, they must be able to keep a constant watch on Club Med's services and pricing policy. When necessary, they must also be able to react quickly. As a sociable person, the Food and Beverage Manager must be able to forge links with customers and with all the Resorts' catering teams.

Photo of a restaurant with set tables Photo of a restaurant with set tables

Food and Beverage Manager: a job with a wide range of missions

As you can see, the Food and Beverage Manager's job combines a number of tasks. Through effective operational management of teams and monitoring of food and bar costs, the Food and Beverage Manager must be able to meet Club Med quality standards within an imposed budget. To achieve this, he/she must implement action plans and ensure that certain objectives are met. Supported by a manager, he or she must be able to unite employees around a common goal. Of course, they must also ensure compliance with legal and commercial procedures, as well as health and safety rules within Club Med structures.

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