Director – Food & Beverage

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Food & Beverage Director, you’re not just providing strategic direction for all aspects of the hotel’s food and beverage operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

• Have great verbal and written communication skills.
• Be proactive.
• Possess excellent forecasting and budgeting skills.
• Work well with colleagues.
• Enjoy problem-solving.
• Have a good understanding of inventory management systems.
• Strong leadership skills.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree in the relevant area
• Passion for delivering exceptional levels of guest service.
• 4 years relevant managerial experience in a 5 Star Hotel.

• Experience working in an African Country.

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

Here's what you'll do during a typical day:

• Develop and implement a strategic vision for the food and drink department aligned with the company's overall objectives.
• Plan and direct all functions of the Food & Drinks department to meet the daily needs of the operation. 
• Conduct market research and stay updated with industry trends to identify new opportunities for growth and innovation.
• Collaborate with cross-functional teams to create unique and appealing food and drink concepts, ensuring they reflect current market demands and customer preferences.
• Work closely with chefs, mixologists, and sommeliers to design and curate food and drink menus that showcase creativity, quality, and variety, while considering cost-effectiveness and operational feasibility.
• Monitor menu performance, collect guest feedback, and make necessary adjustments to enhance customer satisfaction and profitability.
• Implement and maintain standardized operating procedures across all food and drink outlets to ensure consistency, quality, and efficiency.
• Oversee inventory management, cost control, and budgeting activities to achieve financial targets.
• Monitor compliance with health and safety regulations, sanitation standards, and licensing requirements.
• Provide guidance and support to bartenders, servers, and other staff members, promoting their professional growth and development.
• Set departmental targets and objectives, work schedules, budgets and policies and procedures.
• Evaluate guest satisfaction levels with a focus on continuous improvement.
• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets. 
• Ensure compliance with all hotel policies and procedures that relate to food and drink, as well as local, state, and federal laws and regulations.
• Participate in the development of the annual budget; develop short and long-term financial operating plans. 
• Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll