Director of Food and Beverage

JOB DESCRIPTION

Waldorf Astoria is looking for a Director of Food and Beverage to lead the F&B team in Park City!

With 161 rooms, 4,000 square feet of banquet space, and 3 food and beverage outlets, this Forbes 4-Star boutique property offers elevated comfort food inspired by mountain regions from around the world.

The ideal candidate will be an engaging and collaborative leader who drives innovation, has a talent for training and developing others, and a proven track record of building strong teams. At least five (5) years’ F&B management experience and a background in fine dining is required. Luxury hotel experience is a plus.

Want to learn more? Hotel Website, Hotel Instagram, Facebook, YouTube

ESSENTIAL FUNCTIONS

• 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 room service, restaurants, banquets, pool outlets, etc.
• Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market.
• 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 that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
• Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.
• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.
• Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• https://jobs.hilton.com/apac/en/job/HOT0CHO1/Director-of-Food-and-Beverage-