Director of Revenue & Operations - Food & Beverage - Franchise
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Director of Revenue & Operations - Food & Beverage - Franchise

Hilton

Posted

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Director of Revenue & Operations - Food & Beverage - Franchise

About the job

Job Requirements

To lead the execution of strategic and creative sales and marketing plans to drive revenues across the different restaurant and bar outlets of the hotel. Direct and organize the activities of the Food and Beverage operations while maintaining high quality standards of food and beverage, driving profitability, and creating memorable experiences for our guests with excellent service.

Provides leadership, guidance and assistance relating to the execution of revenue and marketing functions of all Food & Beverage outlets.

Conducts ongoing research of the Food & Beverage industry latest trends to drive revenues while creating memorable experiences for our guests.

Demonstrates positive leadership characteristics that inspire team members to meet and exceed standards, and promote team member empowerment.

Engages and participates with the Executive Chef and restaurant managers in the creation of striking menu options designed to attract the local customer as well as our in house guests.

Plans and directs the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

Clearly communicates, assign and delegate responsibility and authority for the operation of the various food and beverage outlets to include the banquet operations.

Ability to drive revenues thru social media

Develop, implement and monitor schedules against current forecasts to achieve targeted payroll margins of all outlets’ operations.

Implement effective control of food, beverage and labor costs among all sub-departments to achieve established profitability margins.

Assist the management team establishing desire standards of quality food, service & cleanliness of the F&B areas.

Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

Develop and utilize the operating tools necessary to ensure up to date resources are used to ensure  budgeting, accurate forecasting, purchase specifications, recipe creation, portion specifications, menu abstracts, food production control are achieved.

Promote flexibility and adaptability in the hiring practices to encourage an evolving workforce. Create and administer training and development programs to provide expertise at all levels and permit advancement for those persons qualified and interested in career development.

Effectively communicates, verbally and in writing, with Banquet Manager, Event Manager, Catering Managers, as well as all other departments of the hotel.

Establish and maintain inventory par levels that support existing levels of operations.

Work Experience
  • Extensive knowledge of restaurant and bar revenue generation.
  • Extensive knowledge of food and beverage operations to include supervisory skills, service techniques, and guest experiences.
  • Thorough knowledge of execution of banquet events.
  • Ability to embrace and implement change to achieve targeted revenue and operational effectiveness.
  • Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.
  • Ability to lead by example.


·        Ability to embrace and promote cultural diversity in the work place.

  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Ability to continuously perform essential job functions on a variety of shifts, for extended periods.
  • Ability to train and coach on a constant basis.
  • Considerable skill in math and algebraic equations using percentages are necessary to assist in monthly forecasts and completion of daily banquet checks.


·        Ability to listen, and communicate effectively.

·        Ability to access and accurately input information using applicable computer systems.

·        Ability to stand, walk and continuously perform essential job functions.

·        Hearing and visual ability to observe and detect signs of emergency situations.

·        Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.

·        Knowledge of scheduling aiming at productivity improvement.

  • Ability to effectively manage time.


QUALIFICATION STANDARDS

 EDUCATION: Minimum of 4 year college degree preferred.

 EXPERIENCE: Minimum of 5 years experience in Food & Beverage Management.

Benefits

Hilton Palacio del Rio offers an industry leading benefits package for our Team Members including:

  • Medical, Dental and Vision Insurance
  • Company Paid Life Insurance
  • Company Paid Short Term Disability
  • Company Paid Long Term Disability
  • Bonus Incentive Plan
  • 401k
  • Employee Assistance Program
  • Paid Time Off Program
  • Hotel Discount Program


Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.

Job Requirements

To lead the execution of strategic and creative sales and marketing plans to drive revenues across the different restaurant and bar outlets of the hotel. Direct and organize the activities of the Food and Beverage operations while maintaining high quality standards of food and beverage, driving profitability, and creating memorable experiences for our guests with excellent service.

Provides leadership, guidance and assistance relating to the execution of revenue and marketing functions of all Food & Beverage outlets.

Conducts ongoing research of the Food & Beverage industry latest trends to drive revenues while creating memorable experiences for our guests.

Demonstrates positive leadership characteristics that inspire team members to meet and exceed standards, and promote team member empowerment.

Engages and participates with the Executive Chef and restaurant managers in the creation of striking menu options designed to attract the local customer as well as our in house guests.

Plans and directs the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

Clearly communicates, assign and delegate responsibility and authority for the operation of the various food and beverage outlets to include the banquet operations.

Ability to drive revenues thru social media

Develop, implement and monitor schedules against current forecasts to achieve targeted payroll margins of all outlets’ operations.

Implement effective control of food, beverage and labor costs among all sub-departments to achieve established profitability margins.

Assist the management team establishing desire standards of quality food, service & cleanliness of the F&B areas.

Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

Develop and utilize the operating tools necessary to ensure up to date resources are used to ensure  budgeting, accurate forecasting, purchase specifications, recipe creation, portion specifications, menu abstracts, food production control are achieved.

Promote flexibility and adaptability in the hiring practices to encourage an evolving workforce. Create and administer training and development programs to provide expertise at all levels and permit advancement for those persons qualified and interested in career development.

Effectively communicates, verbally and in writing, with Banquet Manager, Event Manager, Catering Managers, as well as all other departments of the hotel.

Establish and maintain inventory par levels that support existing levels of operations.

Work Experience
  • Extensive knowledge of restaurant and bar revenue generation.
  • Extensive knowledge of food and beverage operations to include supervisory skills, service techniques, and guest experiences.
  • Thorough knowledge of execution of banquet events.
  • Ability to embrace and implement change to achieve targeted revenue and operational effectiveness.
  • Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.
  • Ability to lead by example.


·        Ability to embrace and promote cultural diversity in the work place.

  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Ability to continuously perform essential job functions on a variety of shifts, for extended periods.
  • Ability to train and coach on a constant basis.
  • Considerable skill in math and algebraic equations using percentages are necessary to assist in monthly forecasts and completion of daily banquet checks.


·        Ability to listen, and communicate effectively.

·        Ability to access and accurately input information using applicable computer systems.

·        Ability to stand, walk and continuously perform essential job functions.

·        Hearing and visual ability to observe and detect signs of emergency situations.

·        Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.

·        Knowledge of scheduling aiming at productivity improvement.

  • Ability to effectively manage time.


QUALIFICATION STANDARDS

 EDUCATION: Minimum of 4 year college degree preferred.

 EXPERIENCE: Minimum of 5 years experience in Food & Beverage Management.

Benefits

Hilton Palacio del Rio offers an industry leading benefits package for our Team Members including:

  • Medical, Dental and Vision Insurance
  • Company Paid Life Insurance
  • Company Paid Short Term Disability
  • Company Paid Long Term Disability
  • Bonus Incentive Plan
  • 401k
  • Employee Assistance Program
  • Paid Time Off Program
  • Hotel Discount Program


Disclaimer
This job posting is for a position at a hotel that is owned and operated by an independent franchisee. The franchisee controls all aspects of the hotel’s employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website. If you accept this position, you will be employed by a franchisee and not by Hilton. You will not be eligible from compensation or benefits from Hilton. You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.

Closed

Director of Revenue & Operations - Food & Beverage - Franchise

San Antonio, TX, United States

Full-time, Indefinite

Start Date:

Latest start date:

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