Director of Food and Beverage

Hilton Sandestin Beach prides itself on providing each guest with the very best service.  To do this, we must attract and retain only the very best team members to join us on our very special and singular journey.  While our guests are the lifeblood of our business, our team members are the heart and soul that allows our hotel to thrive. Working with Hilton Sandestin Beach means working with a group of leaders committed to your success and your future.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Free daily meal service (lunch or dinner)
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Position Purpose:

Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

ESSENTIAL FUNCTIONS:

•  Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

• Clearly describe, assign, delegate responsibility and authority for the operation of the various food and beverage sub-departments, as well as work with each AOR in a 'Hands-On' management style; e.g. room service, restaurants, banquets, etc.

•  Approve and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

• Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

• Implement effective control of food, beverage and labor costs among all sub-departments.

• Assist the area managers in establishing and achieving predetermined profit objectives, service and cleanliness.

• Regularly review and evaluate the degree of customer acceptance of the  individual restaurants and banquet service, to recommend to management new operating policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

• Develop and maintain (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting  purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

•  Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.  Plan and administer and maintain a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. 

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 hotel.

• Participate in Manager on Duty coverage program requiring weekend stay over, constant monitoring throughout hotel and trouble shooting problems.

• Operate word processing program in computer.

• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

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, using some other combination of skills and abilities.

•  Considerable skill in complex mathematical calculations without error.

•  Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

•  Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.

•   Ability to read, listen and communicate effectively in English, both verbally and in writing.

• Ability to access and accurately input 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.

QUALIFICATION STANDARDS

     Education: High school diploma required.  Culinary, sales and service background required. College degree in related field preferred.

     Experience: Extensive experience in restaurant, bar, banquet, stewarding, kitchen, catering and management required.

     Licenses or certificates: No special licenses required.

     Grooming: All employees must maintain a neat, clean and well groomed appearance (specific standards available).