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Director of Food and Beverage

Food & Beverage

Position Purpose:

Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

ESSENTIAL FUNCTIONS:

   Average

   Percent

   of Time

     15   %   Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the             daily needs of the operation.

       

     15   %   Clearly describe, assign, delegate responsibility and authority for the operation of the various food and beverage          sub-departments, as well as work with each AOR in a 'Hands-On' management style, e.g. room service, restaurants,                    banquets, etc.

 

     10   %   Approve and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

 

     10   %   Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed         to attract a predetermined customer market.

 

     10   %   Implement effective control of food, beverage, and labor costs among all sub-departments.

 

     10   %   Assist the area managers in establishing and achieving predetermined profit objectives, service, and cleanliness.

    

     10   % Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service,         to recommend to management new operating policies whenever declining or constant sales imply dissatisfaction by the             customers, a material change in the make-up or the customer market, or a change in the competitive environment.

     10   %   Develop and maintain (with the aid of sub-department heads) operating tools necessary and incidental to modern         management principles, e.g., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts,       food production control, job descriptions, etc.

     10   %   Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage             department.  Plan and administer and maintain a training and development program within the department which will               provide well trained employees at all levels and permit advancement for those persons qualified and interested in career             development. 

    

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

            •     Participate in Manager on Duty coverage program requiring weekend stay over, constant monitoring throughout                         hotel and trouble shooting problems.

            •     Operate word processing program in computer.

            •     Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Other:

     Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential         to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action,           up to and including termination of employment.

     Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the           business needs of the hotel.

     Upon employment, all employees are required to fully comply with Hilton rules and regulations for the safe and efficient           operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to       and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

      •     Considerable skill in complex mathematical calculations without error.

      •     Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact              and diplomacy to defuse anger, collect accurate information and resolve conflicts.

      •     Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job                functions.

      •     Ability to read, listen and communicate effectively in English, both verbally and in writing.

      •     Ability to access and accurately input information using a moderately complex computer system.

      •     Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency                 situations.

QUALIFICATION STANDARDS

    

     Education:

            High school diploma required.  Culinary, sales and service background required. College degree in related field                          preferred.

     Experience:

            Extensive experience in restaurant, bar, banquet, stewarding, kitchen, catering and management required.

     Licenses or certificates:

            No special licenses required.

     Grooming:

            All employees must maintain a neat, clean and well groomed appearance (specific standards available).

Human Resources
4000 S. Sandestin Blvd. Miramar Beach, FL 32550
850-267-9608
HR@HiltonSandestinBeach.com
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