Director of Restaurants & Bars

Full-Time

The primary responsibilities are to ensure the highest level of guest experience. This will be achieved through spending time in the restaurants & bars, monitoring service standards and continuous training. The position will focus specifically on evenings and weekends. Direct and organizes the activities of all restaurants, Cafe, pools & bars to maintain high standards of food and beverage quality & service. Oversight of all restaurant & bar promotions, activity calendar, activations & special events, service standards, social media sites, service training & hiring. Weekly & monthly restaurant & bar forecasts, scheduling and department profit. Daily F&B analyzes to elevate performance, maximize efficiencies while driving average check & department profit.

• Monitor service standards to ensure the highest levels of service are achieved, engage with our guests, ensure efficiencies of service while spending time on the service floor. Plan, direct, assign and delegate responsibility and authority for all functions of administration and planning of the restaurants & bars to meet the daily needs of the operations. As the closing PM leader ensure all essential functions are completed at the end of each shift
• Maximize food and beverage department profitability; implement effective controls of food, beverage, and labor costs and monitor the restaurants’ budget to ensure efficient operations, including achieving budgeted revenue, F&B costs and labor expenses.

• Hire, train, supervise, develop, discipline, counsel, evaluate restaurant managers, supervisors, and occasionally line employees according to Hilton's policies and procedures.

• Regularly review and evaluate the degree of customer satisfaction of the restaurants; recommend new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigate and resolve food quality and service complaints.

• Ensure compliance with all company policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; maintain cleanliness and proper sanitation of all work and service areas.

• Monitor, and when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Participate in the development of the annual budget for the restaurants
• Develop short and long term financial operating plans
• Weekly & monthly forecast
• Weekly labor review
• Monthly P&L review and recap
• Attend mandatory meetings including divisional meetings, departmental staff meetings, etc.
• Participate in Manager on Duty coverage program, which may require occasional weekend stayovers
• Participate in community public relations for the restaurants and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.

Ensure all County and State Health requirements are in place

• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.
• Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards.
• Develop, implement and market new and creative menus to attract local customer
• Oversee all restaurant private party events

Qualifications

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and

demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction
• Considerable skill in math and algebraic equations using percentages
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to move up to 600 lbs., with wheeled assistance
• Ability to lift up to 75 lbs., and to lift lighter objects overhead
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required.

Four-year college degree in Hotel and Restaurant Management preferred.

EXPERIENCE

At least 5 years in food and beverage/restaurant management required

LICENSES OR CERTIFICATES

Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred.

GROOMING

All team members must maintain a neat, clean and well-groomed appearance (specific standards available).