Director of Food and Beverage – DT Palm Springs

Coury Hospitality•Cathedral City, CA

About The Position

Director of Food and Beverage – DoubleTree by Hilton Hotel Golf Resort Palm Springs Why Work at DoubleTree by Hilton Hotel Golf Resort Palm Springs? Set against the stunning backdrop of the San Jacinto Mountains, DoubleTree by Hilton Hotel Golf Resort Palm Springs is a destination where hospitality, relaxation, and exceptional service come together. Our resort features an 18-hole championship golf course, full-service dining, and vibrant bar experiences that make every stay memorable. Team members thrive in a supportive, guest-focused environment where growth and collaboration are at the heart of everything we do. About Us At Coury Hospitality, we bring a commitment to collaborative excellence, a unified vision, and shared principles of partnership to every aspect of hotel management. Our approach is seamless and tailored, ensuring each property we manage offers a unique and exceptional guest experience. POSITION SUMMARY: The Director of Food and Beverage support in promoting, managing, and coordinating the hotel's daily food and beverage operations. This position assists in developing, implementing and communicating company policies, standards, practices, and strategies that help drive customer (guest, employee, owner) satisfaction while meeting/exceeding financial goals.

Requirements

Excellent interpersonal skills demonstrated positive customer service skills, and ability to relate to people of varying ages and backgrounds.
The ability to demonstrate leadership and a professional image to associates and guests.
Strong management skills; ability to appropriately assign/delegate work and authority to others in the accomplishment of goals.
Able to work variable schedules, including holidays, weekends and alternate shifts.
Ability to demonstrate accuracy and thoroughness, monitors own work to ensure quality and applies feedback to improve performance.
Ability to manage difficult guest situations; responds promptly to guest needs.
Ability to show flexibility in response to change and adapt to and accommodate new methods and procedures.
Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience, whether oral or written.
The ability to foster commitment, team spirit and trust.
Must be 21 years of age or older.
Knowledgeable of bar operations, beverage recipes, wine service, and food pairings.
Must possess SERVSAFE manager certification or be able to obtain it within 120 days of hire.
Working knowledge of Micros, Microsoft Office products including Word, Excel, and Outlook; Hotel Effectiveness a plus.
Math, cash handling, and POS/register operation skills.
Ability to stand and move quickly for extended periods (4+ hours).
Ability to lift, balance, and carry up to 30 lbs.
Fast-paced mobility between bar, dining areas, and kitchen.
Ability to set up and break down bar equipment and supplies.
Closed-toe, non-canvas, non-skid soled shoes.

Nice To Haves

Bachelor’s degree preferred, + 5 years of direct experience, or equivalent combination of education and experience.
Hospitality or resort food and beverage experience strongly preferred.

Responsibilities

Directs day-to-day operations for all restaurant outlets, bars, room service, beverage programming, events, activations, and purchasing operations.
Works closely with the Sales team to ensure group F&B and Catering commitments are set for success. Actively participates in BEO and resume meetings.
Analyzes customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
Works with Marketing to promote the Food and Beverage outlets; works with Chef to develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to drive revenue and covers.
Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement
Implements and manages all company programs to ensure compliance with the SOPs and to include safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Reviews guest satisfaction scores and works towards service of excellence. Creates specific, measurable, achievable, realistic, and timely action plans to remedy guest service deficiencies.
Ensure department Managers are following staffing models in accordance with business levels and productivity standards.
Assists with F&B training and compliance, including Food and Beverage certifications, Service Recovery, creating service “wow’s” and opportunities to upsell and cross-sell.
Actively participates in the selection, onboarding, and development of the department's new Curators.
Ensures the hotel is meeting all quality standards, including customer service, health/sanitation, safety and security/loss prevention.