Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $88,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Career growth and development
Recognition and rewards programs
Paid Time Off
Supportive parental leave
Employee Stock Purchase Program
debt-free education
Job Description
Embassy Suites by Hilton Miami Airport is a premier full-service hotel located just half a mile from Miami International Airport and a short 10-minute drive to downtown Miami. This upscale property features 318 elegantly appointed rooms and 12,000 square feet of versatile meeting space, catering to both business and leisure travelers. The hotel offers a range of amenities including a complimentary cooked-to-order breakfast, an evening reception, in-suite dining options, and Grill 305, a standout dining venue known for its exceptional steaks and casual Miami-style fare. As part of the Hilton family, the Embassy Suites maintains the highest standards of hospitality,... Show More
Job Requirements
- Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred
- Minimum 4 years of experience in a supervisory or management role within a hotel or food and beverage environment
- Strong organizational and multitasking abilities
- Ability to work flexible hours including weekends and holidays
- Knowledge of local, state, and federal health and safety regulations
- Proficiency in budgeting and cost control
- Ability to train and develop staff
- Excellent problem-solving skills and attention to detail
Job Qualifications
- At least 4 years of supervisory or management experience in Food and Beverage operations
- Proven culinary expertise and innovation in menu creation
- Strong leadership and team management skills
- Ability to manage budgets and control costs effectively
- Knowledge of food safety and sanitation regulations
- Excellent communication and interpersonal skills
- Ability to work collaboratively with multiple departments
- Familiarity with Hilton brand standards and hospitality values
Job Duties
- 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 restaurants, kitchens, stewards, etc., including monitoring and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve profitable results
- Participate and assist with Executive Sous Chef and Restaurant Managers in the creation and merchandising of attractive menus to attract a predetermined customer market
- establishing and achieving predetermined profit objectives
- setting desired standards of quality food, service, cleanliness, merchandising and promotions
- With the goal to maximize food and beverage department profitability
- 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 ensuring expenditures stay within budget limitations, including achieving budgeted revenue, labor costs and operational expenses
- Regularly review and evaluate the degree of guest satisfaction of the individual outlets, to recommend new operating and marketing policies whenever a change in demand occurs, guest dissatisfaction is apparent, or a change in the competitive environment require such changes
- Investigate and resolve food quality and service complaints
- Develop, along with assistance from department heads the necessary operating tools and incidentals to modern management principles such as budgeting, forecasting, purchase specifications, recipes, menu abstracts, food production controls, job descriptions, etc.
- Insure compliance with all Hilton Hotels Corporation policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
- Oversee hiring, training, supervision, development, discipline and counseling of all culinary and restaurant team members, according to Hilton policies and procedures
- Monitor team performance, product quality and production flow while fostering continuous improvement where necessary
- Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements
- Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in coolers and freezers
- Special projects and assignments for continuous improvement
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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