Food and Beverage Manager

Hilton Sandestin Beach Golf Resort & Spa; Miramar (FL); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Food and Beverage Manager to oversee restaurant operations. This role includes staff management, ensuring food quality, and maintaining profitability. Candidates should have strong communication skills and previous supervisory experience in food and beverage operations.

Benefits

401(k)

401(k) matching

Dental insurance

Employee discount

Free daily meal service

Health insurance

Paid sick time

Paid time off

Vision insurance

Qualifications

• 2 years previous Food & Beverage and supervisory experience required.
• Ability to communicate in English, both orally and in writing.

Responsibilities

• Interview, select, train, supervise, and discipline restaurant staff.
• Ensure food quality and service standards are met.
• Maintain profitability of the outlet and control costs.

Skills

Communication

Mathematics

Education

High school diploma

College degree

Job description

Join to apply for the Food and Beverage Manager role at Hilton Sandestin Beach Golf Resort & Spa.

Hilton Sandestin Beach prides itself on providing each guest with the very best service. To do this, we must attract and retain only the very best team members to join us on our very special and singular journey. While our guests are the lifeblood of our business, our team members are the heart and soul that allows our hotel to thrive. Working with Hilton Sandestin Beach means working with a group of leaders committed to your success and your future.

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Free daily meal service (lunch or dinner)
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Essential Functions:

• SALT tracking; continually developing and implementing action plans to improve scores. Attend SALT meetings and update staff of current scores and goals.
• Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, menu changes and outlet hours of operation. Schedule and direct staff in their work assignments.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain rapport with all departments and attend relevant meetings. Ensuring the Never Say No requirement is adhered to.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of the outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
• Utilize computers to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using a complex series of keypunches to the program system.

Supportive Functions:

• Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Conduct competitive research and report trends and recommendations.
• Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.

Specific Job Knowledge, Skill and Ability:

• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to move up to 600 lbs., with wheeled assistance.
• Ability to lift up to 70 lbs., and to lift lighter objects overhead.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.

Education:

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma required. College degree preferred.

Experience:

Position requires 2 years-previous Food & Beverage and supervisory experience.

Licenses or certificates:

Food Service Sanitation certification. Responsible Vendors Certificate. CPR certification preferred.

Other:

Due to the seasonal and business nature of the hospitality industry, employees may be required to work varying schedules and hours to reflect the staffing needs of the hotel.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Additional Details:

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality