Director of Food and Beverage

Join DoubleTree by Hilton Ontario as our Director of Food & Beverage and lead a dynamic operation at a centrally located gateway hotel serving business, leisure, and group travelers. In this key leadership role, you’ll oversee all food and beverage outlets and banquet operations, driving exceptional guest experiences through warm hospitality and operational excellence. This is an exciting opportunity for a hands-on, results-driven leader to elevate service standards, inspire high-performing teams, and shape the future of dining at a well-established DoubleTree property. If you’re ready to make an impact in a fast-paced, full-service hotel environment, we invite you to join our team!

What will I be doing?

• 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 including all food and beverage outlets and banquets.
• Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
• 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/HOT0CIYM/Director-of-Food-and-Beverage-DoubleTree-Ontario