What are the responsibilities and job description for the Director of Food and Beverage position at Hilton Garden Inn, Ft. Washington, PA?
The main responsibilities of the Director of Food and Beverage include managing food and beverage operations and standards, managing budgets, hiring and training F&B staff, and handling customer complaints. They are responsible for overseeing the day-to-day operations of the F&B division, assuring that the hospitality and tourism business meet all service standards as well as guest expectations.
- Coordinate, supervise and direct all restaurant operations in conjunction with the General Manager to maintain a profitable and high-quality operation, with exceptional service levels.
- Monitors work performance of staff and trains and develops Associates through meetings, performance evaluations, and on site training
- Maintain revenue and payroll budgets; meet budgeted productivity while keeping quality consistently high.
- Ensure that all personnel and systems function efficiently so that guests expectations are exceeded.
- Operate, manage, oversee and supervise all aspects of kitchen/dining/banquet operations on a daily basis.
- Promotes excellent guest service and handles guest concerns in a prompt and professional manner.
- Assists with marketing promotional programs to build restaurant sales.
- Ensure that the restaurant meets or exceeds the highest standard of all license and health department requirements.
- Assist and ensure that all meetings and events are serviced and prepared to the clients and hotels standards.
- Maintain budget costs of goods, labor and operations.
- Maintain balance between administrative duties without compromising presence and visibility on the floor.
- Maintain regulatory compliance.
- Consistently follow and enforce company policies and procedures.
- Perform additional duties as assigned or deemed necessary for effective business operations.
- Professionally experienced in a management role.
- Motivated to work directly with customers and clients.
- A leader by example, ready to motivate and inspire others.
- Resourceful, with good judgement, plus excellent social communication and organizational skills.
- Able to manage multiple projects at one time and respond quickly to the fast-paced restaurant culture.
- Capable of exerting up to 40 pounds of force occasionally.
- Capable of standing for an entire shift or for an extended amount of time.
- Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
- Determined to maintain regulatory compliance.
- Driven to ensure that customer service is held to a high standard and that dining experiences surpass guest expectations.
- A plus: Bachelors degree or higher with 3 - 5 years of restaurant experience.
- A must: Minimum of 1 - 2 years management experience in a fast-paced dining/banquet establishment.
Benefits
- PTO
- Hotel and restaurant discounts
- Health, vision and dental benefits
- 401(k) plans
- Paid Holidays
- Tips/Banquet Service Charge/other bonus opportunities