Food and Drinks Director

What are we looking for

A Food and Drinks Director serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow:

• Have great verbal and written communication skills.
• Be proactive.
• Possess excellent forecasting and budgeting skills.
• Work well with colleagues.
• Enjoy problem-solving.
• Have a good understanding of inventory management systems.
• Strong leadership skills.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree in relevant area
• Passion for delivering exceptional levels of guest service.
• 4 years relevant managerial experience in a 5 Star Hotel.
• Experience working in an African Country.

What will it be like to work for Hilton

Hilton is the leading global hospitality company spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century Hilton has offered business and leisure travellers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

A Food and Drinks Director is responsible for managing the operations of all Food and Drinks outlets to deliver an excellent Guest and Member experience while training staff and working within budgeted guidelines.

What will I be doing

As a Food and Drinks Director you are responsible for managing the operations of all Food and Drinks outlets to deliver an excellent Guest and Member experience. A Food and Drinks Director will also be required to manage train and develop team members and work within all budgeted guidelines. Specifically you will be responsible for performing the following tasks to the highest standards:

• Develop and implement a strategic vision for the food and drink department aligned with the companys overall objectives.
• Plan and direct all functions of the Food & Drinks department to meet the daily needs of the operation.
• Conduct market research and stay updated with industry trends to identify new opportunities for growth and innovation.
• Collaborate with cross-functional teams to create unique and appealing food and drink concepts ensuring they reflect current market demands and customer preferences.
• Work closely with chefs mixologists and sommeliers to design and curate food and drink menus that showcase creativity quality and variety while considering cost-effectiveness and operational feasibility.
• Monitor menu performance collect guest feedback and make necessary adjustments to enhance customer satisfaction and profitability.
• Implement and maintain standardized operating procedures across all food and drink outlets to ensure consistency quality and efficiency.
• Oversee inventory management cost control and budgeting activities to achieve financial targets.
• Monitor compliance with health and safety regulations sanitation standards and licensing requirements.
• Provide guidance and support to bartenders servers and other staff members promoting their professional growth and development.
• Set departmental targets and objectives work schedules budgets and policies and procedures.
• Evaluate guest satisfaction levels with a focus on continuous improvement.
• Regularly review evaluate and respond to customer satisfaction and/or dissatisfaction of the individual outlets.
• Ensure compliance with all hotel policies and procedures that relate to food and drink as well as local state and federal laws and regulations.
• Participate in the development of the annual budget; develop short and long-term financial operating plans.
• Work within budgeted guidelines in relation to Food Liquor Costs and Payroll