Manager Food & Beverage

Hilton Grand Vacations•Hilton Head Island, SC

25d•Onsite

About The Position

This director-level role leads all aspects of the Food and Beverage department at an oceanfront resort, working with other resort departments to meet guest expectations. The manager trains, supervises, schedules, and assists in evaluating Team Members, and performs other duties necessary for the resort’s daily functioning. The role oversees operations across sub-departments including the restaurant, deli/marketplace, pizza service, banquets, kitchen, and stewards. It includes contributing to menu and offering design, managing schedules and operational procedures, controlling costs, forecasting staffing and financial metrics, and developing budgets and operating plans. The manager also investigates and resolves food quality and service complaints and participates in staff, vendor-training, strategy, and executive-training meetings.

Requirements

High school diploma or GED.
At least two years of direct Food and Beverage and retail operations experience.
At least two years of management experience.
Excellent coaching and mentoring skills.
Ability to lead and motivate a team.

Responsibilities

Forecast the Food and Beverage department’s staffing needs and financial metrics to support company, team-member, and guest goals.
Plan and direct department functions to meet the needs of daily operations.
Construct, allocate, and delegate responsibilities across sub-departments such as the restaurant, deli/marketplace, pizza service, banquets, kitchen, and stewards.
Participate in creating and designing menus and offerings, including retail merchandise, deli items, banquet menus, beverage menus, and pizza menus.
Monitor, develop, and maintain schedules for sub-department operations.
Implement controls for food, beverage, retail, and labor costs to support efficient operations and keep expenses within budget limitations.
Investigate and resolve food-quality and service complaints; review, evaluate, and change operational procedures as needed.
Participate in developing the annual budget and develop long- and short-term financial operating plans.
Attend and administer staff meetings, food and alcohol vendor training, strategy meetings, and executive training classes.
Train, supervise, schedule, and assist in evaluating Team Members.
Work with other resort departments to meet guest expectations.
Perform other duties necessary for the daily functioning of the resort.