Managing all activities of the Food & Beverage Team, F&B Director establishes policies taking into account all plans including business policies, revenue plans, revenue achievement proposals, training plans and the direction of business.

He/she is also responsible for the overall operation including the management, supervision and administration of all F&B personnel

Must show understanding of, and proficiency in, POS systems, equipment and fixtures used in the operation of a restaurant

Must be knowledgeable about applicable laws regarding the operation of hotels and restaurants

Motivate employees and support self-improvement through continual training and feedback

Evaluate employee performance on a regular basis

Attend and lead appropriate training sessions as required by the brand and management company

Receive and handle customer complaints

Have an intimate knowledge of Hilton service, product and operational standards

Check each workplace for any problems and inspect work readiness

Supervise and evaluate employees' professional appearance and attitude to enhance service quality

Supervise employees' compliance with sanitation, cleanliness, fire prevention, health and safety standards

Direct and supervise employees to keep the workplace safe

Cost, Budget, Loss and Profit

Create a revenue goal for the the F&B department

Make detailed plans and report on them

Assist in the creation and manage F&B budget/forecasts

Manage and improve profit/loss for the improvement of revenue and operational profit

Write Loss and Profit variance reports and report to the GM

Manage the expenditure of each account in the budget in an efficient manner

Make long- and short-term plans and assignments

Comply with company regulations

Provide essential support in handling any problems that may arise

Hold regular meetings to operate smoothly with other related departments

Frequently meet and cooperate with other related departments

• Bachelor's Degree in Business or Hospitality/Restaurant Management or equivalent field is preferred.
• Minimum 3 years' experience as a Restaurant General Manager or Director of Food and Beverage. Hotel experience is preferred.
• Food Handler and Alcohol Awareness Certifications.
• Extensive knowledge/experience of effective beverage programs for multiple outlets.
• Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, PL management and communication.
• Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity and professionalism.
• Able to interpret a variety of instructions and regularly exercise independent judgement and discretion about matters of significance.
• Previous systems knowledge and experience with Microsoft products, Point of Sales Systems (Oracle Symphony), Open Table, and ProfitSword.