We are seeking a dynamic and experienced Cluster Food & Beverage Manager for a new luxury hospitality group in North Sardinia.

The role will be responsible for driving profitability, ensuring operational excellence enhancing guest satisfaction, and developing new projects aligned with the company’s brand positioning.

Reporting to the CEO, the Cluster F&B Manager will work closely with the Executive Chef, Pastry Chef, and operational teams to deliver outstanding culinary experiences while maintaining high standards of quality, service, and cost control.

Key Responsibilities

OPERATIONS

Build and develop a multibrand project which will include 3 restaurants, 2 bars, a pastry laboratory and a shop, catering business, banqueting, in-room dining services maintaining high levels of quality, creativity, and service excellence. Oversee and coordinate all Food & Beverage operations across the company’s properties in Sardinia, driving profitable performance. Collaborate closely with the Executive Chef and Pastry Chef to develop and implement innovative culinary concepts, seasonal menus, and signature dining experiences that reflect the identity of the properties and the local Sardinian culture.

• Work with the Sales & Marketing team to develop F&B promotions, events, and destination dining experiences that strengthen the positioning of the properties within the local and international markets.
• Identify opportunities to introduce new concepts, partnerships, and culinary projects that enhance the overall F&B offering and strengthen the brand identity.
• Establish and maintain standard operating procedures (SOPs) for all F&B outlets to guarantee operational efficiency across the portfolio.
• Ensure full compliance with health, safety, hygiene, food safety regulations, as well as company standards and local legislation.
• Monitor guest satisfaction through feedback, reviews, and internal quality audits, implementing corrective actions when necessary to continuously enhance the guest experience.

FINANCIAL

• Develop and manage annual budgets, forecasts, and financial plans for all F&B operations across the properties.
• Monitor and analyse key financial metrics including revenue performance, cost of goods, payroll costs, and operating expenses, ensuring targets and profitability goals are achieved.
• Implement effective cost control strategies while maintaining high standards of quality and guest satisfaction.
• Analyze sales performance and market trends to identify revenue growth opportunities across all F&B outlets.
• Optimize pricing strategies, menu engineering, and product mix to maximize profitability and revenue per outlet.
• Work closely with the CEO and Finance teams to ensure accurate financial reporting, forecasting, and performance analysis.
• Negotiate and manage relationships with suppliers and vendors, ensuring competitive pricing, product quality, and cost efficiency.

PEOPLE & LEADERSHIP

• Provide strategic leadership and operational guidance to outlet managers and service teams across all properties.
• Foster a culture of excellence, collaboration, and continuous improvement within the F&B teams.
• Support recruitment, onboarding, training, and development of F&B staff in order to build high-performing teams.
• Mentor and coach outlet managers to strengthen their leadership and operational capabilities.
• Ensure effective communication and collaboration between culinary, service, and operational teams across the portfolio.
• Promote a guest-centric culture, encouraging teams to deliver personalized and memorable dining experiences.
• Identify and develop future leaders within the organization, supporting internal talent development and career progression.

Requirements

• Bachelor’s degree in Hospitality Management, Hotel Administration, Business Administration, or a related field. A Master’s degree or specialized certification in Hospitality Management or Food & Beverage Management will be considered a plus.
• Ten years experience in a Food & Beverage leadership role, ideally within luxury hotels, resorts, or boutique hospitality groups.
• Solid experience and strong business knowledge of the Costa Smeralda hospitality market.
• Previous experience in multi-outlet or multi-property environments will be considered a strong advantage.
• Strong operational knowledge of restaurant, bar, banqueting, and event operations.
• Demonstrated ability to drive profitability, optimize revenues, and control operational costs while maintaining high service standards.
• Strong leadership, team management, and people development skills.
• Excellent organizational, analytical, and financial management capabilities.
• Passion for gastronomy, local ingredients, and innovative dining concepts, with sensitivity to Mediterranean and Sardinian culinary traditions.
• Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams.
• Fluency in Italian and English is required; additional languages are considered a plus.