Gerente de Alimentos y Bebidas

Company Description:

Club France, founded in Mexico City 150 years ago, is a long-standing hub for sports, social, and cultural activities within the Franco-Mexican community. The club offers more than 40,000 m² of facilities with a wide range of family-oriented programs and services. Its infrastructure includes eight event halls, one terrace, and one restaurant equipped with modern technology to host corporate, social, and cultural events. Club France is recognized for combining athletic excellence with vibrant community engagement in a distinguished setting. Club France holds the largest French wine list in Latinamerica vith over 1,300 labels.

Role Description:

The Gerente de Alimentos y Bebidas is a full-time, on-site role based at Club France in Álvaro Obregón, CMX. This role oversees daily operations of the restaurant, terrace, and event catering services, ensuring high-quality food, beverage, and service standards. Responsibilities include planning menus with the culinary team, managing inventory and supplier relationships, controlling costs, and monitoring food safety and hygiene compliance. The manager coordinates staff schedules, trains and supervises front-of-house and bar teams, and supports event planning to align food and beverage services with the needs of corporate, social, and cultural events. The role also requires analyzing sales performance, implementing service improvements, and maintaining a positive guest experience in all club dining areas.

Qualifications:

Experience in food and beverage management, including restaurant and event catering operations, preferably in hospitality, clubs, or hotels.

Strong skills in staff leadership, team supervision, and training, with the ability to foster an inclusive and service-oriented work environment.

Strong knowledge in Franch wine.

Knowledge of cost control, budgeting, inventory management, and vendor coordination for food and beverage services.

Understanding of food safety regulations, hygiene standards, and quality control practices in kitchen and service areas.

Excellent customer service and communication skills in Spanish; professional working proficiency in English and/or French is an advantage.

Ability to collaborate with events, sports, and cultural departments to design and deliver integrated food and beverage experiences.

Strong organizational and problem-solving skills, with capacity to work under pressure and manage multiple events and service points simultaneously.

Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred; equivalent experience will be considered.