Hilton Memphis
Director of Food and Beverage
Hilton Memphis, Memphis, Tennessee, us, 37544
Supervisor:
General Manager
Basic Function:
Ensures guest satisfaction through the efficient operation of Hotels Food & Beverage Outlets, and Banquet area. Trains, supervises and motivates staff while promoting quality of service and a sense of teamwork.
Responsible for increasing revenue growth and profitability for food & beverage in hotel. Must have creativity to enhance and upgrade outlet areas. Hotel has a robust and strong banquet/catering business.
Positions Supervised:
Direct:
F&B Outlets Manager, Waitstaff, Bartenders, Host/Hostess, Cashiers, Bussers, Food Runners, Baristas, Banquet Manager.
Indirect:
All Kitchen Staff
Must work closely with Executive Chef.
Essential Duties:
Directly supervises Food & Beverage Outlets Manager and all front house Outlet staff. Indirectly supervises kitchen staff.
Responsible for hiring, training, and administering annual performance reviews.
Completes and submits monthly inventory reports to the General Manager.
Responsible for monthly inventories of food, liquor & equipment.
Coordinates scheduling of staff using weekly forecast and prior history.
Prepares and conducts pre-meal discussions of policy for each shift.
Sets standards for side-work duties and ensures that all side-work is completed prior to the end of the server's shift.
Reports unsatisfactory food or beverage output to the appropriate manager and follows through on solutions.
Makes positive suggestions to management concerning improvements in restaurant operation and profitability.
Supervises cashier close-out for shift ensuring proper reconciliation of revenues.
Responsible for overall menu and labor cost controls and in the achievement of forecasted budgets.
Enforces all standards of sanitation and cleanliness in the restaurant and kitchen. Maintains uniform and hygiene standards of staff.
Prepares monthly menu abstracts for home office by checking and compiling P.O.S. systems food & beverage items purchased.
Continually walks the floor soliciting guest comments.
Oversees room service operation.
Ensures that all promotions and alcoholic beverages consumed meet the requirements of the Tennessee Liquor control board.
Responsible for coordinating, planning, implementation, tracking, and assisting in advertising of all food & beverage department promotions, special events, functions, and routine products.
Other Duties:
Assists staff in greeting guests, busing, and set-up during peak hours. Assists in all promotions of the outlets. Performs other duties as assigned by General Manager.
Equipment Used:
Adding machine/calculator, computer, point of sale register system, credit card terminal, kitchen equipment.
Essential Requirements:
Minimum 4 years food & beverage management experience. Bachelor's degree in food service/restaurant management preferred.
Extensive understanding of the operations of all hotel food & beverage services. Supervision of staff and the ability to work within budgeted limits and guidelines.
Excellent interpersonal and communication skills both written and verbal.
Must be able to dedicate long hours (50 per week) and manage several simultaneous activities. Subject to exposure to wet floors, temperature extremes, and excessive noise.
Requires bending, climbing, reaching, standing, walking, sitting, fingering, grasping, repetitive motions. May be required to lift objects of up to 50 pounds on occasion.
Must possess extensive knowledge of cost control procedures and techniques.
Maintains personal cleanliness and appears well-groomed at all times.
Training Needs:
ABC Certification, Food Safety Certification, ServSafe. Training in hotel central computer network. Training in providing quality guest service.
Career Opportunities:
Hotel General Manager, Food & Beverage Director.
Measure of Performance:
The job performance of the Food & Beverage Director will be evaluated by the General Manager. The evaluation will be based on the fulfillment of the aforementioned responsibilities, based on information supplied by monthly Profit & Loss statements, guest comments, and overall observations.
Job Type:
Full-time
Pay:
From $85,000.00 per year
Benefits:
401(k)
401(k) matching
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance
Shift:
Day shift
Evening shift
Morning shift
Night shift
Education:
Bachelor's (Preferred)
Experience:
Food service: 4 years (Preferred)
Management: 4 years (Preferred)
Hotel experience: 4 years (Preferred)
Computer networking: 2 years (Preferred)
Work Location:
In person
#J-18808-Ljbffr
General Manager
Basic Function:
Ensures guest satisfaction through the efficient operation of Hotels Food & Beverage Outlets, and Banquet area. Trains, supervises and motivates staff while promoting quality of service and a sense of teamwork.
Responsible for increasing revenue growth and profitability for food & beverage in hotel. Must have creativity to enhance and upgrade outlet areas. Hotel has a robust and strong banquet/catering business.
Positions Supervised:
Direct:
F&B Outlets Manager, Waitstaff, Bartenders, Host/Hostess, Cashiers, Bussers, Food Runners, Baristas, Banquet Manager.
Indirect:
All Kitchen Staff
Must work closely with Executive Chef.
Essential Duties:
Directly supervises Food & Beverage Outlets Manager and all front house Outlet staff. Indirectly supervises kitchen staff.
Responsible for hiring, training, and administering annual performance reviews.
Completes and submits monthly inventory reports to the General Manager.
Responsible for monthly inventories of food, liquor & equipment.
Coordinates scheduling of staff using weekly forecast and prior history.
Prepares and conducts pre-meal discussions of policy for each shift.
Sets standards for side-work duties and ensures that all side-work is completed prior to the end of the server's shift.
Reports unsatisfactory food or beverage output to the appropriate manager and follows through on solutions.
Makes positive suggestions to management concerning improvements in restaurant operation and profitability.
Supervises cashier close-out for shift ensuring proper reconciliation of revenues.
Responsible for overall menu and labor cost controls and in the achievement of forecasted budgets.
Enforces all standards of sanitation and cleanliness in the restaurant and kitchen. Maintains uniform and hygiene standards of staff.
Prepares monthly menu abstracts for home office by checking and compiling P.O.S. systems food & beverage items purchased.
Continually walks the floor soliciting guest comments.
Oversees room service operation.
Ensures that all promotions and alcoholic beverages consumed meet the requirements of the Tennessee Liquor control board.
Responsible for coordinating, planning, implementation, tracking, and assisting in advertising of all food & beverage department promotions, special events, functions, and routine products.
Other Duties:
Assists staff in greeting guests, busing, and set-up during peak hours. Assists in all promotions of the outlets. Performs other duties as assigned by General Manager.
Equipment Used:
Adding machine/calculator, computer, point of sale register system, credit card terminal, kitchen equipment.
Essential Requirements:
Minimum 4 years food & beverage management experience. Bachelor's degree in food service/restaurant management preferred.
Extensive understanding of the operations of all hotel food & beverage services. Supervision of staff and the ability to work within budgeted limits and guidelines.
Excellent interpersonal and communication skills both written and verbal.
Must be able to dedicate long hours (50 per week) and manage several simultaneous activities. Subject to exposure to wet floors, temperature extremes, and excessive noise.
Requires bending, climbing, reaching, standing, walking, sitting, fingering, grasping, repetitive motions. May be required to lift objects of up to 50 pounds on occasion.
Must possess extensive knowledge of cost control procedures and techniques.
Maintains personal cleanliness and appears well-groomed at all times.
Training Needs:
ABC Certification, Food Safety Certification, ServSafe. Training in hotel central computer network. Training in providing quality guest service.
Career Opportunities:
Hotel General Manager, Food & Beverage Director.
Measure of Performance:
The job performance of the Food & Beverage Director will be evaluated by the General Manager. The evaluation will be based on the fulfillment of the aforementioned responsibilities, based on information supplied by monthly Profit & Loss statements, guest comments, and overall observations.
Job Type:
Full-time
Pay:
From $85,000.00 per year
Benefits:
401(k)
401(k) matching
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance
Shift:
Day shift
Evening shift
Morning shift
Night shift
Education:
Bachelor's (Preferred)
Experience:
Food service: 4 years (Preferred)
Management: 4 years (Preferred)
Hotel experience: 4 years (Preferred)
Computer networking: 2 years (Preferred)
Work Location:
In person
#J-18808-Ljbffr