Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,800.00 - $66,000.00
Benefits
competitive salary
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Career development opportunities
Job Description
Hilton is a leading global hospitality company renowned for its wide range of hotels and resorts across over 100 countries and territories. With thousands of properties under its umbrella, Hilton offers a diverse portfolio of brands including flagship Hilton Hotels & Resorts, Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton, and many more. This extensive brand family allows Hilton to cater to various segments of travelers, from luxury seekers to business guests and leisure tourists. Hilton's reputation is built on its commitment to exceptional guest experiences, high-quality service, and creating welcoming environments where every guest feels... Show More
Job Requirements
- Degree or diploma in hospitality management or related field
- Minimum 5 years of supervisory experience in Food and Beverage management
- Proven track record in managing profit centers within hospitality industry
- Excellent communication and organizational skills
- Ability to work under pressure and meet deadlines
- Strong leadership and team-building abilities
- Proficiency in Microsoft Office and relevant software applications
- Commitment to high standards of guest service and operational excellence
- Flexibility to work varying shifts including weekends and holidays
- Knowledge of health, safety, and food safety regulations
- Ability to handle guest complaints tactfully and professionally
- Physical stamina and ability to perform the essential functions of the role
Job Qualifications
- 5-8 years experience as Head of Food and Beverage in a 4- or 5-star hotel or high-standard individual restaurants
- Good command of English verbal and written
- Working knowledge of mathematics
- Familiarity with computer systems
- Relevant knowledge of food and beverage operations
- Motivated and committed with enthusiasm for learning and personal performance improvement
- Flexibility in responding to changing job requirements
- Strong team focus with cooperation and support for colleagues
- Knowledge of Food and Beverage and Conference and Banqueting operations
- Strong leadership, people management, and training skills
- Guest-oriented with ability to build and exceed service standards
- Thorough knowledge of service techniques, cost control, labour management, merchandising, and accounting
- Strong interpersonal skills and attention to detail
- Competency in people management, communication, and planning
- Ability to handle stressful and busy situations
- Ability to communicate effectively with diverse guests and employees
- Physical capability to perform job functions continuously by walking, standing, and bending
Job Duties
- Ensure each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as independent profit centres
- Ensure each outlet is managed by a management team accountable for profitability and service standards
- Coordinate the formulation of the annual operating budget including projected revenues, expenses, manning, and equipment requirements
- Provide accurate and realistic business forecasts and updates
- Liaise with suppliers to maximize support through sponsorship, marketing, and pricing initiatives
- Monitor costs and recommend control measures
- Adhere strictly to the department operational budget
- Manage all outlets and banquets efficiently according to established concept statements
- Monitor productivity levels and take corrective actions as necessary
- Control vacation planning and minimize overtime
- Maintain adherence to minimum operating standards and update SOPs in line with brand standards
- Collaborate with Outlet Managers, Banquet Service Managers, and Chef de Cuisines for corrective actions
- Handle guest complaints, requests, and enquiries following established procedures
- Maintain and revise departmental policies and procedures to ensure clarity
- Build rapport with guests and maintain good customer relationships
- Formulate and coordinate annual marketing plans and budgets
- Complete and forward food and beverage reports professionally and timely
- Conduct departmental meetings and briefings
- Foster good interdepartmental relationships
- Enforce team member handbook regulations
- Train and develop Outlet Managers for independent operation
- Implement effective training programs for team members
- Develop marketing promotions with relevant stakeholders
- Conduct annual performance development reviews
- Enforce team punctuality and appropriate uniform standards
- Uphold hotel policies on fire, hygiene, health, and safety
- Drive the hotel’s Food Safety Management System
- Ensure compliance with high-risk policies and health and safety
- Manage team welfare, safety, and professional service standards
- Carry out bi-yearly inventory of equipment
- Adhere to security and emergency policies
- Perform other reasonable duties as assigned with potential job description updates by management
Job Location
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