Director of Food and Beverage

Hilton Sandestin Beach•Miramar Beach, FL

About The Position

The Director of Food and Beverage directs and organizes the Food and Beverage Department to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The role plans and oversees department administration and operations, assigns and delegates responsibility across food and beverage sub-departments, and works with department staff in a hands-on management style. It supports customer satisfaction, profitability, cost control, and effective hotel operations across restaurants, bars, room service, banquets, and related areas. The position may also participate in the hotel’s Manager on Duty coverage program, which requires weekend stayover and ongoing monitoring and troubleshooting throughout the hotel. Other possible duties include using word-processing software and performing general cleaning tasks with standard hotel cleaning products. Schedules and hours may vary to reflect hotel staffing needs. The job description notes that management may revise duties or assign other tasks as circumstances change.

Requirements

High school diploma required.
Culinary, sales, and service background required.
Extensive experience in restaurants, bars, banquets, stewarding, kitchen, catering, and management required.
Considerable skill in complex mathematical calculations without error.
Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
Ability to move throughout food and beverage areas and hospitality suites and continuously perform essential job functions.
Ability to read, listen, and communicate effectively in English, verbally and in writing.
Ability to access and accurately enter 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.
Ability to perform essential job functions with or without reasonable accommodation, using an appropriate combination of skills and abilities.

Nice To Haves

College degree in a related field preferred.

Responsibilities

Plan and direct the administration and planning of the Food and Beverage Department to meet daily operating needs.
Clearly describe, assign, and delegate responsibility and authority across food and beverage sub-departments, while working hands-on with their agents, including room service, restaurants, and banquets.
Approve and monitor restaurant and bar schedules to achieve profitable results.
Work with the Chef and restaurant managers to create attractive, market-oriented menus for a predetermined customer market.
Implement effective controls for food, beverage, and labor costs across all sub-departments.
Assist area managers in establishing and achieving profit objectives, service standards, and cleanliness standards.
Regularly evaluate customer acceptance of restaurants and banquet service, and recommend new operating policies when sales or customer and competitive conditions indicate a need.
Develop and maintain management tools with sub-department heads, including budgets, forecasts, purchase specifications, recipes, portion specifications, menu abstracts, food-production controls, and job descriptions.
Participate in the Manager on Duty coverage program, including weekend stayover, hotel monitoring, and troubleshooting.
Operate a word-processing program on a computer.
Perform general cleaning tasks using standard hotel cleaning products to adhere to health standards.
Work varying schedules and hours as required by hotel staffing needs.