Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
performance bonuses
Job Description
Hilton Palacio del Rio is a renowned upscale full-service hotel located in San Antonio, Texas, celebrated for its commitment to exceptional hospitality and guest experiences. As part of the prestigious Hilton brand, this hotel embodies the philosophy that hospitality is not just a service but an act of generosity. The establishment prides itself on creating an environment where employees feel valued and empowered, which translates into outstanding service for every guest. The hotel offers a vibrant and dynamic workplace culture that encourages innovation, collaboration, and continuous improvement, making it an ideal setting for professionals passionate about hospitality.
At Hilto... Show More
At Hilto... Show More
Job Requirements
- Bachelor’s degree in hospitality management, business administration, or related field preferred
- Minimum 7 years of experience in food and beverage leadership roles within upscale full-service hotels
- Demonstrated success in managing multi-outlet food and beverage operations
- Strong financial acumen with experience managing budgets, forecasts, and profit and loss
- Familiarity with food safety, sanitation standards, and labor laws
- Excellent interpersonal and leadership skills
- Ability to work flexible hours including evenings, weekends, and holidays
Job Qualifications
- Bachelor’s degree in hospitality management, business administration, or related field preferred
- Extensive experience in upscale full-service hotel food and beverage operations
- Strong background in restaurant management and banquets
- Excellent problem-solving skills and adaptability
- Superior communication skills with the ability to present and influence at the executive level
- Proven talent for building and leading high-performing teams
- Proficiency in leveraging technology, analytics, and consumer insights for food and beverage innovation
Job Duties
- Provide strategic direction and day-to-day oversight for all food and beverage operations, ensuring alignment with the hotel’s vision and standards
- Plan, direct, and organize the functions of the food and beverage department including restaurants, bars, banquets, catering, in-room dining, kitchens, and stewarding to meet operational and guest service needs
- Partner with the Executive Chef and outlet managers on menu development and merchandising, integrating market trends, guest preferences, and revenue-driving opportunities
- Develop and implement operating tools, budgets, forecasts, purchase specifications, recipes, portion standards, and food production controls to maximize efficiency and profitability
- Monitor and control food, beverage, and labor costs across all outlets
- analyze financial reports and implement strategies to achieve revenue and profit goals
- Build and maintain strong vendor relationships, overseeing procurement and negotiating pricing and marketing collaborations to enhance value and visibility
- Lead and inspire food and beverage leadership teams and line-level employees through clear communication, positive coaching, and accountability
- Foster a culture of empowerment, ownership, and continuous improvement
- Regularly evaluate guest satisfaction, sales performance, and service delivery to identify opportunities for improvement and innovation
- Develop and administer training and career development programs to cultivate well-trained, motivated, and promotable team members at every level
- Collaborate with cross-functional departments including Sales & Marketing, Events, Finance, and Operations to support the hotel’s business goals and guest experience initiatives
- Ensure compliance with sanitation codes, food safety regulations, health standards, and loss prevention policies
- Champion a safe and environmentally responsible workplace, protecting the wellbeing of team members and guests
- Oversee payroll, scheduling, and labor planning to align staffing models with operational demands
- Participate in the creation and execution of the hotel’s annual business plan and budget, including competitor benchmarking, market analysis, and positioning strategies
- Provide on-site leadership and oversight for special events, property re-conceptions, and outlet renovations or openings as assigned
- Stay current on food and beverage industry trends to keep the hotel’s offerings relevant, competitive, and innovative
- Perform additional duties and special projects as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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