F & B Director

Description

The Director of Food & Beverage is responsible for managing all aspects of the hotel’s food and beverage operations, ensuring exceptional guest satisfaction, strong financial performance, and compliance with Hilton Garden Inn brand standards. This role oversees restaurant service, bar operations, catering/banquets, and the Pavilion Pantry, while driving team development and maintaining cost controls.

Key Responsibilities

Operational Excellence

• Lead daily operations for breakfast, dinner, bar, banquets, and pantry/market.
• Ensure Hilton Garden Inn brand standards are met for service, menu execution, cleanliness, and presentation.
• Implement and maintain Standard Operating Procedures (SOPs) for consistency, efficiency, and compliance.
• Monitor scheduling, staffing levels, and labor costs to balance service quality with profitability.
  
  

Guest Experience

• Maintain visible presence during peak meal periods to engage with guests and support service delivery.
• Respond promptly to guest feedback and complaints, ensuring issues are resolved effectively.
• Track guest satisfaction scores (e.g., SALT, Medallia) and lead initiatives to improve performance.
  
  

Financial & Cost Controls

• Prepare and manage food and beverage budgets, forecasts, and inventory systems.
• Monitor food and beverage cost percentages, labor costs, and vendor expenses, implementing corrective actions as needed.
• Drive revenue growth through menu development, bar promotions, and catering sales opportunities.
  
  

Team Leadership

• Recruit, train, and mentor supervisors, line staff, and culinary team members.
• Foster a culture of hospitality, accountability, and continuous improvement.
• Conduct regular performance evaluations and provide ongoing coaching.
  
  

Catering & Events

• Collaborate with Sales team to service meeting room and banquet business.
• Oversee menu planning, setup, and service execution for group events.
• Ensure catering profitability through cost controls and upselling opportunities.
  
  

Compliance & Safety

• Maintain compliance with Hilton brand standards, health department regulations, and liquor laws.
• Ensure food safety practices (ServSafe) and responsible alcohol service are followed at all times.
• Conduct regular inspections of kitchen, restaurant, and bar for cleanliness and safety.
  
  

Qualifications

• Minimum 3–5 years of progressive leadership experience in hotel food & beverage or restaurant management.
• Strong financial acumen with experience managing budgets, inventory, and cost controls.
• Excellent leadership, communication, and interpersonal skills.
• ServSafe Food Protection Manager certification required (or ability to obtain within 90 days).
• Alcohol service certification required (TIPS and Louisiana ABO).
• Previous Hilton or branded hotel experience preferred.
  
  

Core Competencies

• Guest-focused, with a passion for service and hospitality.
• Skilled in cost management and operational efficiency.
• Strong team builder with the ability to coach and motivate.
• Results-oriented and adaptable in a fast-paced environment.