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
  
  
  

Essential Functions:

• 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. Checks outlets daily to visually inspect for cleanliness, preparedness, and staffing needs. Provides hands on support to address concerns.
• Implements effective control of food, beverage, and labor costs among all sub-departments. Ensures all cost controls are implemented and followed according to budget. Coordinates with the accounting team to ensure the standards are adhered to. Reviews reports with individual leaders in both Front of the house, and Back of the house on a daily/weekly/monthly basis to keep them on track. Provides guidance to management to address concerns or intervene when needed.
• Oversee and maintain departmental training and goal setting. Review and oversee the update of all training materials in coordination with Human Resources. Ensure department heads are prepared and following company policies and procedures. Provide feedback, coach and mentor departmental leadership. Provide corrective actions as necessary. Resolves conflict and create strategies to strengthen teams.
• Responsible for concept development and management of those concepts. Manages new menu creation with coordination from the Culinary and Beverage teams. Assigns and creates timelines that are communicated to ensure outlets are organized for menu change. Manages the rollout of these new menus and functions. Annually review all menus, research item movements, and develop concepts for next season. Works with vendors in coordination with Purchasing Director to provide programming that best suits the hotels’ needs. Negotiates with vendors to leverage goods and services that benefit the hotel & Food and Beverage department.
• Works with culinary team to develop and execute menus for all holiday events.
• Monitor guest relations to ensure satisfaction. Reviews ticket times, oversees charges to promo accounts due to comps. Follows up to ensure that situations are resolved.
• Knowledgably lead property wide State Board of Health inspections, Hilton Brand QA Inspections, Ecosure Inspections, Steritech (Pizza Hut).
• Attends pre-con meetings to meet with clients and banquet contacts to discuss needs or concerns. Ensures that information is disseminated to the proper channel to be implemented. Follows up with client and Event Planning team to ensure the client’s events were properly managed.
  
  
  

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions,

• Coordinate with purchasing to retain quotes for regular and capital expenses.
• Periodically perform market research and provide data.
• Perform other duties as requested, such as V.I.P. parties and staff meetings.
• Regular attendance at hotel meetings, department meetings, and daily menu meetings.
  
  
  

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.

• Knowledge of Hilton Brand standards & inspection processes (or comparable hotel)
• Considerable knowledge of mathematical skills necessary to interpret reports and budgets.
• Proficiency in using computer systems.
• Ability to build necessary standard operating procedures and ensure they are followed.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make imperative decisions to ensure proper payroll and production control.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Ability to conduct meetings, menu briefings and maintain communication lines among management.
• Ability to observe and distinguish product quality and detect signs of emergency situations.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
  
  
  

Qualifications Standards:

Education:

High school diploma required. Bachelors degree in related field preferred.

Experience:

Extensive experience as a Food and Beverage Director at a resort property comparable in size preferred.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance (specific standards available in our team member handbook).

Other:

Regular attendance in accordance with hotel standards, which may be changed by the Hilton at any time, is essential to successful performance of this position. Employees with irregular attendance, excused or unexcused, will be subject to disciplinary action, up to and including termination of employment.