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Job Title:  Director of Food & Beverage- Embassy Suites San Antonio Landmark

Site/Location:  Embassy Landmark
City/State: 

San Antonio, TX, US

Date:  Sep 22, 2022
Job Description: 

About Us

At Embassy Suites Landmark we are passionate about hospitality and excellent customer service. Our hotel surrounds itself with team members who share that same passion. We take care of our guests and team members as family, within a culture of service where we do the right thing because it is the right thing to do. Our core values are at the center of every decision we make:

 

Every Person Matters

Together We Can Do Great Things

This Is More Than a Job

Essential Functions (Continued)

Benefits

Benefits for Full Time Team Members:

  • Company paid short-term and long-term disability.
  • Medical, dental and vision insurance
  • Fidelity 401K retirement plan with employer matching up to 6% of contribution
  • Hilton Hotel Travel Discount Program
  • Paid Time Off (PTO)
  • Free Meal
  • Free annual VIA bus pass
  • Quarterly Incentive Bonus
  • Referral Bonus Incentive Program
  • Team Member Assistance Program

Job Purpose

To direct and organize the activities of the Food & Beverage Department while maintaining high standards of food and beverage quality, service and merchandising to maximize profits.

Essential Functions

  • Plans and directs the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation.
  • Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, stewards, etc.
  • Develop, implement and monitor schedules for the operation of the restaurant and bar to achieve a profitable result.
  • Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
  • Implement effective control of food, beverage and labor costs among all sub-departments.
  • Assist the Outlet Restaurant Manager, Executive Chef, and Banquet Manager in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
  • Assist the Outlet Restaurant Manager, Executive Chef, and Banquet Manager in their daily and weekly duties as needed.
  • Regularly reviews and evaluates the degree of customer acceptance of the restaurant 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 (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
  • Continuously evaluates the performance and encourage improvement of the personnel in the Food & Beverage department.  Plans and administers a training and development program within the department, which will provide well-trained Team Members at all levels and permit advancement for those persons qualified and interested in career development.

Essential Functions (Continued)

  • Verbally communicate with Banquet Manager, Event Manager, and Catering Managers, Property Operations Manager, Restaurant Manager and  Director of Outlets and Banquets.
  • Monitors payroll hours and reports and complete reports (i.e., forecasts, annual budgets, plans and action, etc.).
  • Demonstrates positive leadership characteristics that inspire Team Members to meet and exceed standards, and promote team member empowerment.
  • Works frequently with subordinates in the Food & Beverage department to ensure all aspects of business are running smoothly and continuously works to improve existing practices and services both in the front of the house and back of the house.
  • Other duties as assigned.

Requirements

EXPERIENCE:

Minimum of 5 years experience in Hotel Food & Beverage at management level.

 

LICENSES OR CERTIFICATES:

Food Handlers Certification required.

TABC required.