Food and Beverage Manager

What are we looking for

A Food and Beverage Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should have the required qualifications and maintain the needed attitude behaviours skills and values including the following:

Experience in an F&B leadership position for at least 3 years in international hotels chains

International experience in different markets in F&B hotels/resorts

Strong trackrecord with solid operational background and experience in large GC&E Banquet hotel

Strong leadership skills to lead a diverse team in a fastpaced environment and effectively manage and motivate the team to achieve high level of performance and exceed targets

Exceptional focus on guest satisfaction and quality improvement.

Solid skills of creativity innovation and the ability to drive & support revenue initiatives.

Strong commercial acumen

Excellent communication problemsolving and decisionmaking skills.

Knowledge of budgeting financial management revenue proposals and cost control.

• Flexible approach to role must be available to work different shifts including evenings and weekends
• Willingness to develop team members and self

A degree or diploma in Hospitality Management or equivalent

• Accountable multitasking and resilient with ability to work under pressure

The Management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For nearly a century Hilton has offered business and leisure travellers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

Job Description: Food & Beverage Manager

What will I be doing

As a Food and Beverage Manager you are responsible for managing service operations of all Food and Beverage outlets and Banquets to deliver an excellent Guest and Member experience. A Food and Beverage Manager will also be required to manage train and develop team members and work within all budgeted guidelines. Specifically you will be responsible for performing the following tasks to the highest standards:

Duties & Key Responsibilities

Leadership

• Lead motivate and support F&B service team ensuring all the department and outlets are wellcoordinated and working towards common goals.
• Manage F&B guest operations through times of stress speedily resolve guest concerns and implement resolutions by using discretion and judgement
• Drive outlets sales initiatives and promotional activities to maximise revenues from all outlets at all times. In full coordination with hotel marketing department.
• Monitor F&B and Banquet performance identify areas for improvement and implement effective strategies to maintain and elevate service quality.

Manage the F&B departmental budget and expenses and flex labour costs in line with levels of demand/activity.

• Ensure GC&E (Banquets) service operations fully supports the Sales efforts by proving the best service in town and following each BEOs requirements.
• Interview select onboard supervise coach schedule and evaluate F&B service team members assisted by Restaurant Manager(s) and Supervisors
• Be a great leader and role model for others concerning brandspecific behaviours and coach less experienced colleagues on the job
• Provide training mentorship and performance evaluations for the F&B team to enhance their skills and ensure high levels of customer service.

Organise regular training to F&B service Team including Banquet operations team. Ensure that all F&B TMs understand the purpose of their role and are equipped with the training and tools required to deliver great brandspecific guest experiences

• Provide a positive work environment to F&B team members that allows everyone to thrive and fulfil their potential
• Make use of the brand specific Recognition Calendar and plan / execute respective actions on a very regular basis within the own F&B team and in the whole hotel.
• Ensure regular & effective communication (e.g. Huddles) in own department (incl. Night) to achieve / maintain a high level of trust & engagement
• Support the overall management of the hotel by establishing effective working relationships with all other departments ensuring a high level of cross departmental collaboration
• Lead by example to ensure all F&B team members are willing to roll up their sleeves and help with operational needs
• Assist in the preparation of operational budgets and ensure financial targets are met by managing costs inventory and manning levels efficiently.
• Execute tasks & duties as assigned by the Operations Manager / Cluster General Manager

Overall Operations

• Ensure exceptional service standards are maintained and promptly address guest feedback to resolve issues and enhance guest experiences.
• Oversee daily operations to ensure smooth and efficient service across F&B department including IRD room service bars banqueting restaurants outside catering. Working closely with cluster heads of departments including Front Office Engineering Security and Kitchen.
• Monitor Guest Feedback (Stay Experience Social Reviews) and initiate corrective actions immediately if necessary
• Be accountable for all guest operations systems and supplies inventory
• Ensure compliance with brand standards to achieve consistently highquality guest service during all guest operations shifts.
• Ensure that all guest operations labour/casuals costs are flexed according to levels of demand / activity and that effective cost controls are in place
• Assign and instruct F&B Service Team Leaders (all shifts) in the details of work delegating managerial tasks to Team Leaders where appropriate

Observe performance of Restaurant Manager(s) and Supervisors give regular onetoone feedback to all Managers and Supervisors in your team and encourage development.

Ensure the hotel complies with all health safety and regulatory standards providing a safe and welcoming environment for both guests and staff.

Ensure cash procedures are adhered to and strictly monitored including preparation and calculation of bills within all departments

Take responsibility for stock control including ordering acceptance maintenance/ report of stock levels and stock rotation

Prepare the team rota each week and ensure sufficient levels of staff are scheduled to work in line with business needs taking into account staff requests

• Check and handle accurately BEOs with high level of service delivery for all GC&E (e.g. Meetings weddings etc).
• Enforce restaurant policies and procedures