Food and Beverage Manager – Outlets

About the role

The Food and Beverage Manager – Outlets will lead the day‑to‑day operations of Sofitel Brisbane Central’s multiple dining venues, ensuring exceptional guest experiences and strong financial results. Reporting to the Director of Food & Beverage, you will oversee outlets such as Bistro Suzette, Cuvee, Privé, In‑Room Dining and Minibar.

Key responsibilities

• Drive revenue, cost control and profitability across all outlets, monitoring KPIs like labour, food costs and gross profit margins.
• Lead, coach and develop Outlet Managers and their teams, conducting performance reviews and training.
• Manage P&L, budgeting, forecasting and variance analysis for assigned outlets.
• Implement menu engineering and productivity initiatives while maintaining brand standards.
• Collaborate with Operations, Marketing and Finance to align F&B initiatives with hotel objectives.

Required profile

• 4–5 years progressive F&B experience in a luxury hotel or high‑volume multi‑outlet environment.
• At least 2 years in a senior leadership role with a proven track record of revenue growth and cost control.
• Strong analytical and financial skills, including P&L management.
• Excellent communication and stakeholder management abilities.

Required skills

• Responsible Service of Alcohol certificate (or willingness to obtain).
• Food Handler certificate (or willingness to obtain).

What we offer

• Discounts for ambassadors and their families at Accor Hotels worldwide.
• Complimentary hotel stay package on work anniversary.
• Secure parking in central Brisbane for $10 per day.
• Direct access to Central train station and complimentary meals in the ambassador dining room.
• Laundered uniforms and a range of wellbeing initiatives.