Descripción de la empresa
A Modern Tale of Culture in the Heart of La Condesa
Perfectly located at the intersection of two must-visit, culture-rich neighborhoods, Mondrian Mexico City Condesa invites guests to experience a vibrant energy, captivating design, and a truly immersive spirit.
Surrounded by art galleries, lively parks, and a constantly evolving culinary scene, the hotel captures the city’s creative soul through dynamic spaces, local essence, and an unmatched cultural spirit.
Inside the masterpiece by renowned architect José Luis Benllinure, a vivid mural by Ara Starck sets the tone in each of the 183 rooms and suites: a hint of discoveries to come and a focal point amid serene, modern décor.
Descripción del empleo
Position Objective:
As the Assistant Food & Beverage Manager, you will be responsible for leading, supervising, and optimizing all food and beverage operations of the hotel, ensuring a world-class dining experience that reflects Mondrian’s cutting-edge and sophisticated style. This includes restaurants, bars, room service, banquets, and special events.
Your strategic and operational focus will guarantee service excellence, brand standards compliance, and area profitability.
Your Role in Action!
Oversee the daily operation of all food and beverage outlets (restaurants, bars, room service, events).
Recruit, train, and lead kitchen, service, and banquet teams.
Develop menus, culinary concepts, and innovative experiences aligned with the luxury guest profile.
Ensure compliance with service, sanitation, hygiene, and safety standards (Distintivo H).
Implement sales, upselling, and cost control strategies to maximize revenue and margins.
Coordinate with departments such as kitchen, housekeeping, sales, and events to ensure integrated operations.
Analyze performance indicators (GOP, F&B REVPAR, inventories, turnover) and generate action plans.
Supervise purchasing, supplier negotiations, and inventory control.
Personally attend to VIP clients and proactively and professionally resolve complaints.
Key Attributes:
Inspirational leadership
Strong results orientation
Culinary innovation
Management of multicultural teams
Problem-solving skills
Passion for luxury, hospitality, and guest experience
Requisitos
Who are you?
Bachelor’s degree in Hospitality, Gastronomy, Business Administration or related fields.
Minimum of 5 years of experience in food and beverage management in luxury hotels or high-end restaurants.
Advanced knowledge of cost control, inventory, procurement, health regulations, and international standards.
Fluency in English (spoken and written) – essential.
Proficiency in hotel management systems (Opera, POS).
Excellent leadership, communication, organizational skills, and a strong focus on customer service.
