Director of Food & Beverage

Hilton Marco Island Resort and Spa is currently seeking a dynamic Food and Beverage Director to join our team on Marco Island!

Position Summary

This position directs and coordinates the creativity and management-related activities of all food and beverage outlets throughout the hotel maintaining superior levels of quality and service. 

Position Duties and Responsibilities

•    Planning, organizing, directing and coordinating all food and beverage operations

•    Develop new menus, specifications, specials, and presentations at least twice each year, keeping current with industry trends and guest demands.

•    Establishing policies and procedures for delivery of superior food and beverage product/service which exceed guest expectations and hotel standards.

•    Merchandising of goods to increase revenues and maximize profitability 

•    Selection of, hiring, training and development of food and beverage management team.

•    Continuous development of entry level and middle management team through coaching, mentoring and through constant formal and informal trainings.  Using scorecards and other appraisal formats as tools to set goals and            targets and engage feedback. 

•    Develop and maintain a succession plan, providing guidance and direction to continually develop management potential at all levels.

•    Prepare regular and timely management evaluations 

•    Formulation and implementation of all strategies related to Food and Beverage.

•    Preparation of strategic business plans as well as annual budget for the Food and Beverage areas in the hotel

•    Develop and implement effective control of food, beverage and labor costs among all sub-departments.  Monitor and adjust, as necessary, labor schedules for the operation of all sub-departments.

•    Assist managers in establishing and achieving predetermined budget objectives.

•    Oversee the banquet department to ensure quality 

•    Responsible for internal and external marketing of all beverage outlets

•    Develop operating tools as needed to complete and maintain budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, etc.  Prepare weekly forecasts, BVCW,                annual budgets to include revenues and expenditures.  Prepare monthly P&L variance reports.

•    Regularly visit other competitive F&B operations to ensure knowledge of   Food/Beverage trends and market changes.  Make recommendations to keep operations current, fresh, and innovative.  

•    Conduct weekly departmental meetings with managers.  Participate in Executive Committee and staff meetings.  Attend weekly BEO meetings with catering.  Participate in the Manager on Duty program as scheduled.  Ensure        each sub-department is conducting a monthly meeting with prepared agendas and meeting minutes.

•    The above is not to be considered an all-inclusive list of responsibilities and duties as they may vary.

•    Exceed brand standards in terms of food quality and service

Supportive Functions

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

•    As the Director of the Food and Beverage you are part of the Executive Management team of the hotel and expected to always act in the overall hotels best interest of the hotel, and always act in a way that is part of the vision for the hotel.

Knowledge and Skills

• 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 accommodations, using some other combination of skills and abilities.
• Possess experience and advanced knowledge of hotel operations, including sales and marketing plans, security and safety programs, personnel and labor relations, food and beverage operations, preparation of business plans, budget forecasting and management, housekeeping, quality assurance programs, hotel law, and the development of long-range planning.
• Possess leadership skills to motivate and develop staff to ensure accomplishment of goals.
• Able to set priorities, plan, organize and to delegate assignments to accomplish tasks within very strict time limitations.
• Able to apply technical knowledge of federal and state tax regulations to practical situations within the hospitality industry.
• Able to read, write, hear, speak and understand the English language to communicate with management and staff, being persuasive, clear and to the point.  Written communication skills to be concise, well organized, complete, clear and understandable in order to formulate complex reports and communicate with the public, staff, and corporate offices.
• Possess considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) to create and maintain budgets, cost analysis reports, calculate trends in guest and team member opinion reports, etc.
•  Able to remain calm in emergency situations. Effectively work with the internal and external guests, some of whom require patience, tact and diplomacy to defuse anger and provide positive and proactive solutions. 
•  Able to analyze trends in comment card scores, safety reports, turnover, etc. and help set applicable policies.
•  Ability to move throughout premise and visually inspect conditions requiring bending, stooping and reaching arms overhead.  Ability to grasp, lift, and carry or otherwise move goods weighing a minimum of 25 lbs.
•  Ability to remain stationary (sitting or standing) and concentrate on tasks for long periods of time often in a high volume high-pressure area.
•  Ability to perform duties in a confined space.
•  Able to use finger/hand movements for extended periods of time.  Finger and hand dexterity to manipulate switches, writing instruments, a computer keyboard, etc.

Qualifications

•    Bachelor’s degree or higher in Food Service Management, Culinary Arts or Hospitality Management.

•    Six to eight years of progressive management experience in 4-5 diamond quality large, up-scale, high volume multi outlet hotel or resort environment with three to five years of experience as a Director.

•    Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control.

•    Ability to envision/create new menu selections and menus that complement the theme of the various restaurants, beverage outlets or group functions.

•    Ability to develop and maintain effective operation and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service.

•    Effective management, leadership, organizational and communication skills.

•    Ability to work flexible schedules to include weekends and holidays.

•    Proficient in MS Word, Excel, Power Point, Outlook, Delphi, Micros and other POS software as needed.