Food and Beverage Director

Description

A Food and Beverage Director is responsible for managing operations of all Food and Beverage outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing? 

As the Director of Food & Beverage, you will be responsible for performing the following tasks to the highest standards:

Determine operational policies and standards on all Food & Beverage matters at hotel level. Establish standards of Food & Beverage sales, trends and inventories. Recommend changes or innovations in policies, procedures and equipment. Confer with the Management on reports, forecast budgets, policies and future planning. Review price, sources of supply, Food & Beverage sales, trends and inventories. Ensure top quality food and service to have complete guest satisfaction. Inform the Management on sales, submit monthly financial statements and comments on the operation. Ensure that goals are achieved as outlined in the profit budget. Ensure that maximum departmental profit is achieved. Ensure that the department operates within the budget. Ensure that all licenses for the entire department is approved and available. Oversee all supplies and services engaged by the department. Meet purveyors to learn of new products or methods. Ensure that training programs are available. Ensure that all employees are trained to Hilton international standards. Review departmental programs to ensure development of future departmental heads. Review regular career paths with the General Manager and Director of Operations. Ensure that the staff is highly disciplined, motivated, friendly and well mannered. Ensure awareness of trends, practices and equipment in food and beverage preparation and service. Aware of what the competition is doing the make sure price comparisons are up to date at all times. Maintain the highest standard of personal professional image, conduct, knowledge and skills related to your job responsibilities. Establish and maintain effective employee relations at all times. Maintain professional business confidentiality. Participate in or execute any other tasks that may be assigned by the Management within the scope of the company’s business. Perform any other duties as assigned by the General Manager / Director of Operations Ensure that Food & Beverage mission is established and instilled in all team members. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Requirements

What are we looking for?

A Director of Food & Beverage serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

•        5-8 years as Head of Food & Beverage in a 4 / 5-star category hotel or individual restaurants with high standards.
•          Good command in English, both verbal and written to meet business needs.
•          Working knowledge of mathematics.
•          Familiar with computer systems.
•         Relevant knowledge of food and beverage.
•          Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
•          Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
•          Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
•          Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills.
•          Strong leadership, people management and training skills.
•          Guest oriented and able to confidently build and exceed service standards.
•         Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
•          Strong interpersonal skills and attention to details.
•          Key strengths (under the 9 competencies) in people management communication and planning.
•          Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction.
•         Considerable skill in math and algebraic equations using percentages.
•          Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect.
•          Able to work under pressure and deal with stressful situations during busy periods.
•          Able to walk, stand, and /or bend continuously to perform essential job functions.