Hilton Albany
Director of Food and Beverage
Hilton Albany, Albany, New York, United States,
Job Summary:
The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Qualifications
Education & Experience:
At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
Must be proficient in Windows, Company approved spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical requirements:
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Mental requirements:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must be able to multitask.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic.
Essential:
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Always comply with AFP Management standards and regulations to encourage safe and efficient hotel operations.
Always maintain a warm and friendly demeanor.
Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Supervise all F&B personnel.
Respond to guest complaints in a timely manner.
Prepare the F&B budget and monitor department performance with respect to the same.
Perform any necessary follow-up, including forecasting.
Monitor industry trends take appropriate action to maintain competitive and profitable operations.
Work with other Executive Committee members and keep them informed of F&B issues.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Oversee operations of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP's.
Ensure the training of department heads on SOP's, report preparation, technical job tasks.
Attend and/or conduct departmental and hotel training (CARE,
Customer Service , etc.).
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Marginal:
Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. Participate in required M.O.D. program as scheduled.
Attend meetings/training as required by management.
Perform other duties as requested from management.
We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
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The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
Qualifications
Education & Experience:
At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
Must be proficient in Windows, Company approved spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical requirements:
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Mental requirements:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must be able to multitask.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the need.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic.
Essential:
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Always comply with AFP Management standards and regulations to encourage safe and efficient hotel operations.
Always maintain a warm and friendly demeanor.
Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Supervise all F&B personnel.
Respond to guest complaints in a timely manner.
Prepare the F&B budget and monitor department performance with respect to the same.
Perform any necessary follow-up, including forecasting.
Monitor industry trends take appropriate action to maintain competitive and profitable operations.
Work with other Executive Committee members and keep them informed of F&B issues.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Oversee operations of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP's.
Ensure the training of department heads on SOP's, report preparation, technical job tasks.
Attend and/or conduct departmental and hotel training (CARE,
Customer Service , etc.).
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Marginal:
Conduct and/or attend all required meetings, including pre-convention and post-convention meetings. Participate in required M.O.D. program as scheduled.
Attend meetings/training as required by management.
Perform other duties as requested from management.
We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
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