Food & Beverage Director - Full Service Hotel - Dallas, TX 38297 https://inntrack.snaphire.com/job?jobmc=38297GOOGLE https://inntrack.snaphire.com/job?jobmc=38297GOOGLE
Careers at DoubleTree by Hilton Dallas Near the Galleria DoubleTree by Hilton Dallas Near the Galleria
Salary: YEAR USD

Location: Dallas, TX 4099 Valley View Lane Dallas TX 75244 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Administration & General
Career Level: Executive
Work Hours: Full-time

Date Posted: 25 Apr 2019

Valid Through: 25 May 2019 15:09

Job Description

The DoubleTree by Hilton Dallas Near the Galleria is currently seeking a Director of Food and Beverage to join our team. This position is responsible for long and short term planning and day-to-day operations of the kitchen and management of outlet(s) and banquet operations. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Participate in total hotel management as a member of the Hotel Senior Management team. This is a great opportunity to join a growing brand and be a part of the transformation at our property.

BASIC PURPOSE: Plan and manage the Human Resources and operations of the Food and Beverage divisions to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

ESSENTIAL FUNCTIONS:

  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Manage the Human Resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. Follow all guidelines in regards to Payroll.
  • Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Utilize Delphi to ensure that the Catering Department is working to produce/increase Banquet Sales.
  • Develop, recommend, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor, food and beverage, and supply costs through various methods to meet/exceed management/budget objectives, including pre-approving all purchase orders. Create a Month End narrative discussing the results from the all of the outlets.
  • Develop and implement all outlet menus with the executive chef and Banquet menus with Catering Department and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
  • Respond to customer trends, needs, issues, comments and problems by utilizing the Guest Service Scores and the Satisfaction and Loyalty Tracking (SALT) to ensure a quality experience and enhance future sales prospects.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Build relationships with all vendors to ensure that CHA is receiving the best cost and quality for all outlets.

EOE M/F/D/V/SO

Job Skills:

  1. Ability to read & interpret business records & statistical reports; interpret financial information & prepare budgets.
  2. Ability to analyze and interpret policies and understand government regulations regarding business operations.
  3. Make business decisions based on production reports, facts, and personal experience.
  4. Interact with the general public, customers, employees, union and government officials with tact and courtesy.

Job Qualifications:  

Education

Bachelor's Degree in Hotel Management or Business

Experience

2 years supervisory experience in food and beverage operations as a Department Manager. 2 years line level operations experience, and two years of direct sales or retail trade experience; OR, an equivalent combination of education and experience.

Food & Beverage Director - Full Service Hotel - Dallas, TX

Job Description

The DoubleTree by Hilton Dallas Near the Galleria is currently seeking a Director of Food and Beverage to join our team. This position is responsible for long and short term planning and day-to-day operations of the kitchen and management of outlet(s) and banquet operations. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. Participate in total hotel management as a member of the Hotel Senior Management team. This is a great opportunity to join a growing brand and be a part of the transformation at our property.

BASIC PURPOSE: Plan and manage the Human Resources and operations of the Food and Beverage divisions to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

ESSENTIAL FUNCTIONS:

  • Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
  • Manage the Human Resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. Follow all guidelines in regards to Payroll.
  • Implement and manage all company programs to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
  • Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Utilize Delphi to ensure that the Catering Department is working to produce/increase Banquet Sales.
  • Develop, recommend, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor, food and beverage, and supply costs through various methods to meet/exceed management/budget objectives, including pre-approving all purchase orders. Create a Month End narrative discussing the results from the all of the outlets.
  • Develop and implement all outlet menus with the executive chef and Banquet menus with Catering Department and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
  • Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
  • Respond to customer trends, needs, issues, comments and problems by utilizing the Guest Service Scores and the Satisfaction and Loyalty Tracking (SALT) to ensure a quality experience and enhance future sales prospects.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Build relationships with all vendors to ensure that CHA is receiving the best cost and quality for all outlets.

EOE M/F/D/V/SO

Job Skills:

  1. Ability to read & interpret business records & statistical reports; interpret financial information & prepare budgets.
  2. Ability to analyze and interpret policies and understand government regulations regarding business operations.
  3. Make business decisions based on production reports, facts, and personal experience.
  4. Interact with the general public, customers, employees, union and government officials with tact and courtesy.

Job Qualifications:  

Education

Bachelor's Degree in Hotel Management or Business

Experience

2 years supervisory experience in food and beverage operations as a Department Manager. 2 years line level operations experience, and two years of direct sales or retail trade experience; OR, an equivalent combination of education and experience.

Job Details

Reference # 38297
Posted on 25 Apr 2019
Closes on 25 May 2019 15:09
Property name DoubleTree by Hilton Dallas Near the Galleria
Location(s) Dallas, TX
City Name
Department Administration & General
Career level Executive
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses Yes
Benefits
More details (document)
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