The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing.

\n

 

\n

What will I be doing?

\n

As a Food and Beverage Manager, you are responsible for managing operations of all Food and Beverage outlets 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:

\n\nEnsure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre.\nEnsure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved.\nCoordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives. \nProvide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.\nEnsure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.\nMonitor all costs and recommend measures to control them.\nEnsure that the department operational budget is strictly adhered to.\nEnsure that all outlets and banquets are managed efficiently according to the established concept statements.\nClosely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary.\nMonitor and control vacation planning for the department.\nMonitor, control and minimize overtime for the department.\nEnsure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual.\nMaintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements. \nWork with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary.\nHandle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols.\nTake personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity. \nEstablish a rapport with guests, maintaining good customer relationship.\nCoordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers.\nEnsure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.\nConduct monthly departmental meetings and daily operations briefings with Outlet Managers.\nMaintain good working relationships with colleagues and all other departments.\nHave complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within.\nTrain and develop Outlet Managers so that they are able to operate independently within their own profit centres.\nEnsure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers.\nDevelop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager.\nConduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers.\nEnsure that all team members report for duty punctually wearing the correct uniform and name badge at all times.\nHave a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.\nBe the key person in driving the hotel’s Food Safety Management System (FSMS).\nEnsure that one of the key responsibilities of all direct reports is to focus on the 9 high risk policies as well as to give Health and Safety compliance top priority.\nEnsure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority.\nAssist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development.\nEnsure that all team members provide courteous and professional service at all times.\nAssist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. \nEnsure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.\nCarry out bi-yearly inventory of operating equipment.\nAdhere to the hotel’s security and emergency policies and procedures.\nEnsure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.\nCarry out any other reasonable duties and responsibilities as assigned.\nThe Management reserves the right to make changes to this job description at its sole discretion and without advance notice.\nWhat 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 maintain the attitude, behaviours, skills, and values that follow:

\nManagement and/or supervisory Food and Beverage experience \nAble to meet financial targets \nAbility to comply with all Food and Beverage brand standards \nAbility to work under pressure \nExcellent grooming standards \nWillingness to develop team members and self \nFlexibility to respond to a range of different work situations \nAbility to work on your own or in teams\n\n

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

\nDegree in relevant area \nPassion for delivering exceptional levels of guest service

What will it be like to work for Hilton?

\n

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global 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!

\n