Director of Food and Beverage

Why Hilton Sandestin Beach?

At Hilton Sandestin Beach, we believe that exceptional service begins with an exceptional team. To deliver the best experiences for our guests, we seek out talented individuals who share our passion and vision. Our team members are the driving force behind everything we do, and their dedication is what allows us to create memorable moments for every guest. By joining Hilton Sandestin Beach, you become part of a community of leaders focused on your personal growth and long-term success.

What We Offer:

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

About the Role:

To direct and organize 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:

• Plans and directs the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Describes, assigns, and delegates responsibility and authority clearly for the operation of the various food and beverage sub-departments, as well as work with each agent of record in a 'Hands-On' management style, including room service, restaurants, banquets, etc.
• Approves and monitors schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participates with the Chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implements effective control of food, beverage, and labor costs among all sub-departments.
• Assists the area managers in establishing and achieving predetermined profit objectives, service, and cleanliness.
• Reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service regularly, to recommend to management new operating policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
• Develops and maintains (with the aid of sub-department heads) operating tools necessary and essential to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, at the discretion of the manager based on the particular requirements of the hotel.

• Participates in Manager on Duty coverage program requiring weekend stay over, constant monitoring throughout hotel and trouble shooting problems.
• Operates a word processing program on the computer.
• Performs any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Job Knowledge, Skills, and Abilities:

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.

Qualifications:

Education:

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

Experience:

Extensive experience in restaurants, bars, banquets, stewarding, kitchen, catering, and management required.

Licenses and Certificates:

No special licenses required.

More about the Company:

Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other tasks be performed when circumstance changes in the hotel (i.e.: emergencies, changes in personnel, workload, rush jobs, or technological developments.)

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.