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Director of Revenue & Operations – Food & Beverage

Hilton Palacio del Rio

This is a Full-time position in San Antonio, TX posted June 23, 2021.

Job Purpose:
To lead the execution of strategic and creative sales and marketing plans to drive revenues across the different restaurant and bar outlets of the hotel.

Direct and organize the activities of the Food and Beverage operations while maintaining high quality standards of food and beverage, driving profitability, and creating memorable experiences for our guests with excellent service.
ESSENTIAL FUNCTIONS

• Provides leadership, guidance and assistance relating to the execution of revenue and marketing functions of all Food & Beverage outlets.

• Conducts ongoing research of the Food & Beverage industry latest trends to drive revenues while creating memorable experiences for our guests.

• Demonstrates positive leadership characteristics that inspire team members to meet and exceed standards, and promote team member empowerment.

• Engages and participates with the Executive Chef and restaurant managers in the creation of striking menu options designed to attract the local customer as well as our in house guests.

• Plans and directs the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

• Clearly communicates, assign and delegate responsibility and authority for the operation of the various food and beverage outlets to include the banquet operations.

• Ability to drive revenues thru social media

• Develop, implement and monitor schedules against current forecasts to achieve targeted payroll margins of all outlets’ operations.

• Implement effective control of food, beverage and labor costs among all sub-departments to achieve established profitability margins.

• Assist the management team establishing desire standards of quality food, service & cleanliness of the F&B areas.

• Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

• Develop and utilize the operating tools necessary to ensure up to date resources are used to ensure budgeting, accurate forecasting, purchase specifications, recipe creation, portion specifications, menu abstracts, food production control are achieved.

• Promote flexibility and adaptability in the hiring practices to encourage an evolving workforce.

Create and administer training and development programs to provide expertise at all levels and permit advancement for those persons qualified and interested in career development.

• Effectively communicates, verbally and in writing, with Banquet Manager, Event Manager, Catering Managers, as well as all other departments of the hotel.

• Establish and maintain inventory par levels that support existing levels of operations.

• Other duties as assigned.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform other supportive functions to include but not limited to:

• Scheduling, conducting and documenting departmental meetings.

• Timely completion of required training of all team members.

• Execute payroll functions accurately and on a timely manner to ensure a smooth payroll processing

• Keeps work area and department specific bulletin boards neat and organized at all times.

• Must maintain a positive working relationship with other departments, team members and guests.

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