The DoubleTree Park City is looking for a dedicated and hands-on and experienced F&B leader who is passionate about providing Best-In-Class customer service to join out team!
The Food & Beverage Manager directs and organizes the activities of the Food & Beverage departments, including but not limited to the Banquet Operations, Restaurant and Bar, to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. The ability to step into multiple roles and direct multiple types of service execution is essential for success in this position.
Reporting to the Executive Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:
- Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
- Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as room service, restaurants, banquets, kitchens, stewards, etc.
- Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
- Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
- Implement effective controls of food, beverage and labor costs among all sub-departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
- Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.
- Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.
- Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
- Ensure compliance with all company’s policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
- Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to company’s policies and procedures.
- Participate in the development of the annual budget; develop short and long term financial operating plans
- Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
- Participate in Manager on Duty coverage program, which may require occasional weekend stayovers
- Participate in community public relations for the hotel.
- Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.
- Perform general cleaning tasks to adhere to health and safety standards.
- Perform in the capacity of any position supervised.
- Demonstrate positive leadership characteristics which inspire associates to meet and exceed standards.
- Perform special projects and other responsibilities as assigned.
- Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and company’s Rules of Conduct.
- Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
- Report any unusual occurrences and/or request to the General Manager.
- Read and abide by all the regulations and rules of conduct stated in the employee handbook.
Education, Experience and Skills:
- Four-year college degree preferred but not required
- Ten years of experience in food and beverage, three to five of which should be from a management level
- Food Service Sanitation. Alcohol Service Permit (if state-required). CPR certification preferred.Thorough knowledge of food and beverage operations including foods, beverages, banquets, supervisory and leadership, and guest interaction
- Experience in all service techniques including restaurant, bartending, banquet set-up and service, etc.
- Bi-lingual in English and Spanish preferred
- Skilled in math and algebraic equations using percentages
- Ability to walk, stand, and/or bend continuously to perform essential job functions.
- Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
- Ability to work under pressure and deal with stressful situations during busy periods.
- Ability to access and accurately input information using a moderately complex computer system
The DoubleTree Park City is an EEO employer, passionately aligned with Hilton Worldwide’s long standing tradition of diversity and inclusion towards team members and guests.
Easily apply with your profile or directly by sending your resume and cover letter to firstname.lastname@example.org