About Club Med
Inventor of the all-inclusive holiday's concept 74 years ago, Club Med is present in 40 countries with 80 resorts worldwide. Thanks to the professionalism & constant friendly availability of its unique 20,000 GOs of 100 different nationalities, Club Med is today the only worldwide brand that offers all-inclusive premium and multicultural vacations for families and couples.
Responsibilities and Tasks:
- Develop and maintain operational tools, F&B guidelines and training content to support consistent execution in all locations.
- Coordinate the deployment of new and existing restaurant and bar concepts across resorts, ensuring operational readiness and brand alignment.
- Monitor the performance of F&B products using KPIs and guest feedback and implement corrective actions when needed supporting the resort team.
- Contribute to Regional F&B Experience Manager of new concepts and the evolution of existing ones through market research, benchmarking, and innovation workshops.
- Provides operational support and onsite training
Talent Development Training Support
- Actively coach F&B leaders (e.g., Restaurant Managers, Bar Managers, Chefs de Cuisine) during resort visits, lead teams training, supporting service sense, execution and team leadership.
- Contribute to the design of training programs and learning paths to upskill F&B teams in line with evolving restaurant and bar concepts.
- Collaborate with HR Business Partners and UDT to create and update training modules for restaurant managers, bar leaders, sommeliers and frontline F&B staff.
- Identify and track high-potential talents within the F&B scope, supporting succession planning and performance reviews.
- Foster a culture of creativity, innovation and collaboration across resort F&B teams and other departments.
Talent Development Training Support
- Actively coach F&B leaders (e.g., Restaurant Managers, Bar Managers, Chefs de Cuisine) during resort visits, lead teams training, supporting service sense, execution and team leadership.
- Contribute to the design of training programs and learning paths to upskill F&B teams in line with evolving restaurant and bar concepts.
- Collaborate with HR Business Partners and UDT to create and update training modules for restaurant managers, bar leaders, sommeliers and frontline F&B staff.
- Identify and track high-potential talents within the F&B scope, supporting succession planning and performance reviews.
- Foster a culture of creativity, innovation and collaboration across resort F&B teams and other departments.
Products and Services - Implementation and Optimization
- Maintain awareness of industry trends and innovations relevant to Food & Beverage, including restaurant concepts, bar experiences and service models.
- Support initial deployments in collaboration with resort F&B teams, ensuring smooth handover, staff training, and quality follow-up with the resorts.
- Identify and anticipate the impact of F&B product changes on human resources (skills needed, training, recruitment needs) and participate in coordination meetings (talent reviews, staff planning, etc.).
- Support the Regional F&B Experience Manager to prepare the annual OPEX and CAPEX planning for the F&B product scope and monitor budget execution across pilot and/or resorts.
Hygiene & Safety Compliance
- Work in collaboration with the Health & Safety department to keep activity-specific checklists and guidelines up to date.
- Monitor facility and equipment conditions for all the F&B department and ensure teams are trained on safety procedures
- Follow up on audit results and contribute to the implementation of corrective actions
Requirements:
- Degree or Master in Hospitality Management/Business Administration or equivalent
- In-depth understanding of F&B operations across restaurants and bars (flow, menu engineering, service models, etc.).
- Strong understating of hospitality product development and guest experience design.
- Foundational knowledge of wine and beverage programs, including service standards, wine list curation and pairing principles.
- Familiarity with multi-resort operations and cultural adaptation of F&B concepts.
- Knowledge of health, safety, and food hygiene standards (HACCP).
- Awareness of hospitality trends in sustainability, wellness, and experiential dining.
- Knowledge of Asian customer expectations and cultural context.
