Food & Beverage Manager
5 months ago
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing.
**What will I be doing?**
As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards:
- Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre.
- Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved.
- Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives.
- Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate.
- Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives.
- Monitor all costs and recommend measures to control them.
- Ensure that the department operational budget is strictly adhered to.
- Ensure that all outlets and banquets are managed efficiently according to the established concept statements.
- Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary.
- Monitor and control vacation planning for the department.
- Monitor, control and minimize overtime for the department.
- Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual.
- Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements.
- Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary.
- Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols.
- Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity.
- Establish a rapport with guests. maintaining good customer relationship.
- Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers.
- Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner.
- Conduct monthly departmental meetings and daily operations briefings with Outlet Managers.
- Maintain good working relationships with colleagues and all other departments.
- Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within.
- Train and develop Outlet Managers so that they are able to operate independently within their own profit centres.
- Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers.
- Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager.
- Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers.
- Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times.
- Have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
- Be the key person in driving the hotel's Food Safety Manageme
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