Job Id: FB-1
Job Location: Greensboro, North Carolina, USA
Job Type: Full Time
Experience: 3 - 6 Years
Department: Food & Beverage/Restaurant Management
The Food and Beverage Manager, you will support Food and Beverage (F&B) critical initiatives at the corporate, regional, and local levels. In this role, you will be responsible for developing revenue enhancement opportunities for the hotels through the implementation of all initiatives & standards set forth by the Corporate Team. Additionally, you will lead the administration and dissemination of all "Best Practices" updates to the field. In support of the managed hotel F&B teams, you will find opportunities to improve profitability and assist the corporate team in achieving F&B leadership in the hospitality industry. Additionally, you will coordinate all F&B aspects of new development projects.
Plan strategies and directions for owned and managed outlets, evaluating them physically, conceptually, operationally, and financially.
Assist in long-term strategic F&B planning and lead the business plan process for all owned and managed Full-Service properties.
Select and utilize properties as beta sites for new initiatives.
Assess actual performance against standards to resolve whether the department is on target to reach its goals and take corrective actions when vital.
Participate with new ownership groups in establishing their F&B projects.
Review and evaluate all major F&B capital projects.
Lead the development of the layout and design of all kitchens and bars and prepare for new projects; OS&E pars, item recommendations, and order parameters.
Support and advise the F&B teams at the Full-Service hotels in your remit relative to standards, training, recruitment, customer loyalty, revenue, leadership, succession planning, performance improvement, and performance measurement.
Contribute operational support to the hotels in the field.
Partner with Hilton Supply Management to implement F&B specifications as recommended by the Senior Vice President.
Implement all corporate F&B policies, procedures, SPIs, and SOPs.
Provide analysis and support for under-performing F&B operations.
Lead the cross-functional links between corporate F&B and hotels.
Provide leadership in union-related issues and grievances, as applicable.
-Ability to lead, direct and work with people.
-Thorough knowledge of food and beverage costs, controls, sanitation, operation and heavy volume outlets.
-Must be able to communicate effectively by writing, telephone and personal meeting situations.
-Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.
-Must be well organized and take initiative.
-Must be outgoing, honest and work well with others.
-Must manage all associates in a firm and fair manner
-Stand/walk on feet for 8 hours and work in a restrictive space/environment.
-Must be able to work in extremely warm temperatures.
-Must have eyesight enabling vision both near and far.
-Finger dexterity to type, to write, and work on a computer.
-Must speak in a clear, understandable voice and hear at a basic level, and understand English.
-Must be able to bend, stretch arms overhead and lift and/or carry up to 20 pounds.Benefits of working with :