Food and Beverage Manager

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

Position Purpose:

To assist in the effective management and direction of restaurant operations in reference to quality service, supervision of employees, monitor quality and consistency of food production, cost control and inventory. 

Essential Functions:

• Assist manager in the direction and supervision of food servers, bus persons, and other staff in reference to schedules, service standards, training, motivation and safety.

• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet while also determining the needs, satisfaction and resolving conflicts. Note: during peak hours 80% of time is required on the service floor.

• Assist in ensuring that restaurant complies with sanitation and safety standards for guests and employees. Check that all equipment is in working order. Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests. Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.

• Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, china, condiments, in order to provide service.

• Maintain profitability of restaurant. Control payroll and equipment costs (minimizing loss and misuse. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measure.

• Support and actively participate in the hiring of employees and continually evaluate and encourage the performance improvement of department employees. Oversee and maintain successful training programs for staff. Plan and direct weekly training meetings.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Ability to assist service personnel with hands on in the execution of their duties to ensure proper service to guests where business/staffing levels warrant it.

• Ability to meet deadlines given by Restaurant GM and Directors.

• Accurately execute administrative duties to ensure consistency in inventories, employee attendance/time keeping, and other operational obligations.

• Ability to understand Micros P.O.S. system.

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.

• Strong knowledge of Food and Beverage operations and preparation techniques to include service standards and general restaurant operating procedures.

• Knowledge of Beverage operations.

• Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions and other hotel financial statements.

• Ability to work entire shift standing and moving about in restaurants and kitchen area.

• Ability to read, write and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.

• 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.      

Qualification Standards:

Education:

High school diploma required. Degree in hotel and restaurant management preferred.

Experience:

One to two years’ experience as a manager or assistant manager of restaurant operations.

Licenses or certificates:

Ability to obtain any government required license or certificate. Example: Food Handlers Permit, Responsible Vendor Card. CPR Certification and/or First Aid Training preferred.

Grooming:

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).