Director of Food and Beverage - Zachari Dunes on Mandalay Beach, Curio Collection by Hilton

Average Percent of Time 5 % Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation. 10 % Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments such as room service, restaurants, banquets, kitchens, stewards, etc. 5 % Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result. 5 % Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market. 10 % Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. 10 % Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability. 10% Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints. 10% Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. 10% Insure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. 20 % Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to HHC policies and procedures. SUPPORTIVE FUNCTIONS 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 company. Participate in the development of the annual budget; develop short and long term financial operating plans. Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc. Participate in Manager on Duty coverage program, which may require occasional weekend stayovers Participate in community public relations for the hotel. Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. Perform general cleaning tasks to adhere to health and safety standards. Perform in the capacity of any position supervised. Keep work area clean and organized. Complete other duties as assigned by supervisor. Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Occasional Pushing/Pulling Occasional Near Vision Frequent Far Vision Occasional Hearing Frequent Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional - up to 25 lbs. Travel Occasional OTHER DUTIES Assimilate into The Hilton Family PRIDE/CARE culture through understanding, supporting and participating in all elements of PRIDE/CARE. Demonstrate working knowledge of the service 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. 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. SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. ORGANIZATIONAL RELATIONSHIPS Positions directly reporting to this position (titles): Executive Chef Restaurant Manager Beverage Manager Banquet Manager Banquet Beverage Manager Executive Steward Room Service Manager Guest Refreshment Manager 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. Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. Considerable skill in math and algebraic equations using percentages. Ability to walk, stand, and/or bend continuously to perform essential job functions. Ability to communicate in English, both orally 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 accurate information and to resolve problems. Ability to work under pressure and deal with stressful situations during busy periods. Ability to access and accurately input information using a moderately complex computer system. QUALIFICATION STANDARDS EDUCATION High School graduate or equivalent required 4 year college degree preferred EXPERIENCE Ten years experience in food and beverage, three of which should be from a management level The annual salary range for this role is $110,000-$120,000 and is based on applicable and specialized experience and location. What It Takes to Make the Stay At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member: A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact. Here's what you'll do during a typical day: Define F&B operational strategy: Provide leadership direction for the Food & Beverage department to maximize profitability and guest satisfaction by ensuring the highest standards of quality, service, and marketing Drive operational excellence: Plan and oversee the administrative and operational functions of the department, including budgeting, forecasting, and policy implementation, ensuring seamless day-to-day operations. Manage costs and revenue: Implement effective controls for food, beverage, and labor costs while driving revenue through innovative marketing initiatives and service enhancements Cultivate a high-performing team: Drive engagement and retention through performance management, professional development, and recognition programs Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing