Hilton Bali Resort - Beverage Manager

Hilton Worldwide, Inc.; Provinsi Bali; On-site; IDR 100.000.000 - 200.000.000; Full time

Job summary

A leading global hospitality company is seeking a Beverage Manager for its resort in Bali. Responsibilities include managing Food & Beverage outlets, ensuring guest satisfaction, and maintaining operational standards. The ideal candidate will have 5-8 years of experience in beverage management within high-standard hotels or restaurants, demonstrating leadership and excellent communication skills. This role offers an opportunity to thrive in a dynamic environment while focusing on exceptional guest experiences.

Qualifications

• 5-8 years as Head Beverage in a 4/5-star hotel or high-standard restaurants.
• Good command of English, both verbal and written.
• Working knowledge of mathematics.

Responsibilities

• Manage all Food & Beverage outlets efficiently.
• Coordinate annual operating budgets and forecast business changes.
• Monitor cost control and departmental operations.

Skills

Head Beverage Management

English proficiency

Mathematics knowledge

Computer systems familiarity

Food and beverage knowledge

Leadership skills

Interpersonal skills

Job description

Overview

Hilton Bali Resort — Beverage Manager (HOT0BTVI)

Hilton Bali Resort - Beverage Manager (Job Number: HOT0BTVI)

Work Location: Hilton Bali Resort, Jalan Raya Nusa Dua Selatan, Bali 80361, Indonesia

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. Hilton brands include Hilton Hotels & Resorts and others in the family offering guests an exceptional experience. This role focuses on managing all Food & Beverage outlets, Conference and Banqueting operations as independent profit centres, delivering maximum guest satisfaction and consistent standards in line with Hilton International.

The 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 planning, controlling, organizing and marketing.

What will I be doing?

• Ensure that each 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 profitability and service standards.
• 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 annual business plans, supported by key marketing plans and revenue‑driven initiatives.
• Provide accurate and realistic forecasts and updates on anticipated changes in the business when appropriate.
• Ensure supplier liaison with the Purchasing Officer to maximize support for sponsorship, marketing and pricing initiatives.
• Monitor all costs and recommend measures to control them.
• Ensure the departmental 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 and take corrective action when necessary.
• Monitor and control vacation planning for the department and minimize overtime where possible.
• Ensure minimum operating standards are adhered to in order to achieve the service level in the departmental operations manual.
• Maintain and amend SOPs in line with company brand standards and outlet requirements.
• Collaborate with Outlet Managers and Banquet Service Managers to take corrective action as needed.
• Handle guest complaints, requests and inquiries on food, beverages and services according to established procedures.
• Take responsibility for maintaining and revising the department's policies and procedures manual to ensure clarity.
• Establish rapport with guests and maintain good customer relationships.
• Coordinate the annual marketing plan with appropriate advertising and promotion budgets from suppliers.
• Ensure that beverage forms and reports are completed and forwarded to the relevant office in a timely manner.
• Conduct monthly departmental meetings and daily operations briefings with Outlet Managers.
• Maintain good working relationships with colleagues and other departments.
• Ensure team members adhere to the team member handbook and hotel policies.
• Train and develop Outlet Managers to operate independently within their own profit centres.
• Ensure Outlet Managers plan and implement effective training programs with the Training Manager and Departmental Trainers.
• Develop F&B marketing activities and promotions in cooperation with Outlet Managers, the Executive Chef and Marketing Communications Manager.
• Conduct annual Performance and Development Reviews for direct reports and ensure the process is followed by all Outlet Managers.
• Ensure team members report for duty punctually, wear the correct uniforms and name badges.
• Understand and adhere to the hotel’s Fire, Hygiene, Health and Safety policies.
• Drive the hotel’s Food Safety Management System (FSMS).
• Focus on the 9 high‑risk policies and give Health and Safety compliance top priority.
• Ensure full Health and Safety compliance and address shortfalls promptly.
• Assist in building an efficient team by prioritizing welfare, safety and development.
• Ensure all team members provide courteous and professional service at all times.
• Assist in training team members to perform duties efficiently.
• Carry out inventory of operating equipment bi‑yearly.
• Adhere to the hotel’s security and emergency policies and procedures.
• Ensure team members understand and adhere to the hotel’s rules and regulations.
• Carry out any other reasonable duties as assigned.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

What are we looking for?

A Beverage Manager serving Hilton Brands works on behalf of Guests and other Team Members. Key attributes include:

• 5-8 years as Head Beverage in a 4/5‑star hotel or high‑standard restaurants.
• Good command of English, both verbal and written.
• Working knowledge of mathematics.
• Familiarity with computer systems.
• Relevant knowledge of food and beverage.
• Motivated, committed and eager to learn and improve performance.
• Flexible and responsive to changing requirements.
• Strong team focus and cooperation with colleagues.
• Knowledge of Food & Beverages and Conference & Banqueting operations.
• Strong leadership, people management and training skills.
• Guest‑oriented with ability to build and exceed service standards.
• Thorough knowledge of services, cost control, labour controls, beverage menu writing, maintenance, merchandising, computer and accounting.
• Strong interpersonal skills and attention to detail.
• Competencies in people management, communication and planning.
• Understanding of F&B operations including supervisory aspects, service techniques and guest interaction.
• Mathematical skills including percentages.
• Ability to communicate in English with guests and employees with diplomacy and patience.
• Ability to work under pressure and during busy periods.
• Physical ability to walk, stand and bend as required.

What will it be like to work for Hilton?

Hilton is a leading global hospitality company with a long‑standing tradition of exceptional guest experiences. Our Team Members are at the heart of our success.