Beverage Manager

The Beverage Manager is concerned with the Organizing and managing the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars (if applicable), to maintain high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Plan and direct all funtions of the Food & Beverage department to meet the daily needs of. Prepare, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments. Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result. Participate in the creation and marketing of menu designs to attract a predetermined customer market. Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient oepration and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Insure compliance with all Hilton Hotels policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations. Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to HHC policies and procedures. 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; develop short and long term financial operating plans. Attend mandatory meetings. Participate in Manager on Duty coverage program, which may require occasional weekend stayovers. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits. 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. Assimilate into The Hilton Family PRIDE/CARE culture through understanding, supporting and participating in all elements of PRIDE/CARE. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Hilton from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS. Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. Team members will be trained in the proper use and care of any assigned PPE. ORGANIZATIONAL RELATIONSHIPS. 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. q Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. q Considerable skill in math and algebraic equations using percentages. q Ability to walk, stand, and/or bend continuously to perform essential job functions. q 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. q Ability to work under pressure and deal with stressful situations during busy periods. Required Qualifications. A tertiary qualification majoring in Hospitality. 4 to 5 years of experience in F&B Service as supervisor. Four year college degree preferred. Alcohol Service Permit (if state-required). CPR certification preferred. Additional language ability preferred. BA/BS/Bachelor's Degree. Years of related experience. Years of management or supervisory experience. Management or supervisory experience type. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Thorough knowledge of restaurant operations including food, beverages, supervisory aspects, . Considerable skills in math and algebraic equations using percentages. Able to communicate in English, both verbally 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. Able to work under pressure and deal with stressful situations during busy periods. Outgoing personality and willing to work for long hours.