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.
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.
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.
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.
High school diploma required. Culinary, sales and service background required. College degree in related field preferred.
Extensive experience in restaurant, bar, banquet, stewarding, kitchen, catering and management required.
Licenses or certificates:
No special licenses required.
All employees must maintain a neat, clean and well groomed appearance (specific standards available).