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Newsday Media Group is a locally owned, independent media company grounded in journalistic excellence, integrity, and commitment to the communities it serves. With 19 Pulitzer Prizes and dozens of Emmy Awards, it's one of the most decorated news organizations in the country.

The company is in the middle of a significant transformation, expanding from its newspaper roots into a multimedia operation spanning digital, video, podcasts, live events, and data-driven civic engagement. NMG properties include the flagship Newsday and Newsday.com, NewsdayTV, the Newsday Live events series, and nextLI, a civic research and community forum platform funded by The Rauch Foundation.

A new 130,000-square-foot headquarters in Melville features a broadcast-quality TV studio and multimedia production space. Newsday Live produces a growing calendar of food and wine tastings, author talks, sports Q&As, concerts, and community events. Feed Me, the company's food and dining vertical, includes a web series, quarterly print magazine, and restaurant coverage. Brand 360, the in-house content studio, partners with advertisers across healthcare, education, energy, tourism, and retail.

Newsday's investigative unit has driven real-world change, from prompting schools to replace unsafe football helmets to contributing reporting that led to federal corruption convictions. Community programs include the Newsday Marching Band Festival, CheerFest, Scholar-Artist honors, and partnerships with local nonprofits focused on hunger, housing, youth education, and child welfare.

For people who care about local journalism, multimedia storytelling, and community impact, Newsday is doing the work at scale.

","Melville, NY","coloredLogo","logoAttachment","thumbnail","thumbnailAttachment","newsday.jpg","hexCode","#D52B1E","headline","Award-Winning Local Media Powerhouse Serving Long Island & New York City","/companies/newsday-media-group","https://production-rails-default.s3.amazonaws.com/uploads/company/thumbnail_attachment/8752/newsday.jpg","hasJobSubmission","isSavedJob","similarJobs",[523,543,557,577,590],{"_435":434,"_439":524,"_470":471,"_462":525,"_248":526,"_446":527,"_433":434,"_113":528,"_437":199,"_438":199,"_472":471,"_448":199,"_449":529,"_431":535,"_473":536,"_436":117,"_487":537,"_478":538,"_489":528,"_490":539,"_492":540,"_494":541,"_496":542},["D",1774882800000],"The Springs Resort","Director Of Food & Beverage

The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models.\nThe Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds where food and beverage departments typically operate as loss centers are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting.\nEssential Duties And Responsibilities

F&B Leadership & Strategy\nProvide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues.\nDevelop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization.\nDrive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls.\nAccountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets.\nLead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets.\nEnsure a cohesive dining identity across the resort from fine dining at Wild Finch to grab-and-go at The Cafe that reflects the resort's wellness-focused, guest-first brand.\nServe as the primary F&B contact during high-volume periods, special events, and VIP experiences.\nMulti-Outlet Operations Management\nOversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close.\nManage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow.\nEnsure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons.\nDevelop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays.\nOversee food safety, sanitation, and health code compliance across all outlets and kitchen operations.\nBanquets, Events & Private Dining\nLead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up.\nPartner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue.\nEnsure seamless coordination between F&B, front office, spa, and engineering departments during events.\nOversee event setup, service execution, and teardown to meet client expectations and brand standards.\nFinancial & Administrative Oversight\nDevelop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests.\nMonitor and analyze financial performance weekly and monthly including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour).\nImplement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages.\nNegotiate vendor contracts, distributor agreements, and service partnerships.\nPrepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership.\nIdentify and execute revenue-enhancing opportunities including expanded service hours, new menu concepts, retail F&B offerings, and seasonal programming.\nTeam Development & Culture\nRecruit, hire, train, and develop F&B leadership and hourly team members across all outlets.\nBuild a culture of hospitality, accountability, and continuous improvement within the F&B department.\nImplement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols.\nConduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department.\nManage labor scheduling to align with business volume while controlling overtime and maintaining service quality.\nGuest Experience & Brand Alignment\nEnsure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience not separate from it.\nMonitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements.\nMaintain a visible, hands-on presence across all outlets during service periods.\nCollaborate with marketing on F&B promotions, social media content, and guest communications.\nCompliance & Safety\nEnsure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements.\nMaintain all food handler certifications, liquor service permits, and health inspection records.\nOversee responsible alcohol service training and compliance across all outlets.\nRequirements\nRequired Qualifications\nMinimum 710 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment.\nProven experience managing multiple F&B outlets simultaneously (restaurants, bars, poolside/casual, banquets).\nDemonstrated financial acumen proven ability to manage P&L, control food and labor costs, and drive revenue growth in an F&B operation run as a profit center, not a loss leader.\nExperience with banquet and event operations, including sales support, menu development, and execution.\nStrong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development.\nExperience opening, expanding, or repositioning a restaurant concept (relevant to Wild Finch expansion).\nBudget development, forecasting, and financial reporting experience.\nProven team builder with a track record of recruiting, training, and retaining high-performing F&B teams in a competitive labor market.\nStrong knowledge of food safety, health codes, and liquor licensing requirements.\nAbility to work a flexible schedule including evenings, weekends, and holidays as operationally required.\nPreferred Qualifications\nPrior Director of F&B or equivalent experience in a resort environment with spa, wellness, or lifestyle positioning.\nExperience in a seasonal or mountain resort market.\nCulinary degree or formal hospitality management education.\nSommelier certification, Cicerone certification, or advanced beverage program knowledge.\nServSafe Manager certification.\nExperience with POS systems, inventory management platforms, and labor scheduling software.\nPhysical & Work Environment Requirements\nAbility to stand, walk, and move between outlets for extended periods.\nAbility to work in both indoor and outdoor environments in varying weather conditions.\nAbility to lift up to 50 pounds.\nAbility to respond to operational needs outside of standard business hours.\nThe Springs Resort & Spa is an Equal Opportunity Employer.\nThis employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.\nEste empleador participa en E-Verify y proporcionar al gobierno federal la informacin de su Formulario I-9 para confirmar que usted est autorizado para trabajar en los EE.UU.\n","Director Of Food & Beverage

The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead ...","Director of Food & Beverage - The Springs Resort and Spa",[530],{"_458":459,"_454":531,"_452":532,"_456":533,"_460":534},"Ruidoso","Ruidoso, NM, United States, 88355","NM","88355",["B","3073116247"],"Work at The Springs Resort","15 hours ago","/jobs/3073116247-director-of-food-beverage-the-springs-resort-and-spa","Ruidoso, NM, United States","/jobs?keyword=The+Springs+Resort","/jobs?location=Ruidoso%2C+NM%2C+United+States","/jobs?keyword=Director+of+Food+%26+Beverage+-+The+Springs+Resort+and+Spa",{"_435":434,"_439":544,"_470":471,"_462":525,"_248":545,"_446":527,"_433":434,"_113":528,"_437":199,"_438":199,"_472":471,"_448":199,"_449":546,"_431":552,"_473":536,"_436":117,"_487":553,"_478":554,"_489":528,"_490":555,"_492":540,"_494":556,"_496":542},["D",1774904400000],"Director Of Food & Beverage

The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models.\nThe Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds where food and beverage departments typically operate as loss centers are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting.\nEssential Duties And Responsibilities

F&B Leadership & Strategy\nProvide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues.\nDevelop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization.\nDrive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls.\nAccountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets.\nLead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets.\nEnsure a cohesive dining identity across the resort from fine dining at Wild Finch to grab-and-go at The Cafe that reflects the resort's wellness-focused, guest-first brand.\nServe as the primary F&B contact during high-volume periods, special events, and VIP experiences.\nMulti-Outlet Operations Management\nOversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close.\nManage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow.\nEnsure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons.\nDevelop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays.\nOversee food safety, sanitation, and health code compliance across all outlets and kitchen operations.\nBanquets, Events & Private Dining\nLead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up.\nPartner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue.\nEnsure seamless coordination between F&B, front office, spa, and engineering departments during events.\nOversee event setup, service execution, and teardown to meet client expectations and brand standards.\nFinancial & Administrative Oversight\nDevelop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests.\nMonitor and analyze financial performance weekly and monthly including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour).\nImplement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages.\nNegotiate vendor contracts, distributor agreements, and service partnerships.\nPrepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership.\nIdentify and execute revenue-enhancing opportunities including expanded service hours, new menu concepts, retail F&B offerings, and seasonal programming.\nTeam Development & Culture\nRecruit, hire, train, and develop F&B leadership and hourly team members across all outlets.\nBuild a culture of hospitality, accountability, and continuous improvement within the F&B department.\nImplement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols.\nConduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department.\nManage labor scheduling to align with business volume while controlling overtime and maintaining service quality.\nGuest Experience & Brand Alignment\nEnsure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience not separate from it.\nMonitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements.\nMaintain a visible, hands-on presence across all outlets during service periods.\nCollaborate with marketing on F&B promotions, social media content, and guest communications.\nCompliance & Safety\nEnsure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements.\nMaintain all food handler certifications, liquor service permits, and health inspection records.\nOversee responsible alcohol service training and compliance across all outlets.\nRequirements\nRequired Qualifications\nMinimum 710 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment.\nProven experience managing multiple F&B outlets simultaneously (restaurants, bars, poolside/casual, banquets).\nDemonstrated financial acumen proven ability to manage P&L, control food and labor costs, and drive revenue growth in an F&B operation run as a profit center, not a loss leader.\nExperience with banquet and event operations, including sales support, menu development, and execution.\nStrong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development.\nExperience opening, expanding, or repositioning a restaurant concept (relevant to Wild Finch expansion).\nBudget development, forecasting, and financial reporting experience.\nProven team builder with a track record of recruiting, training, and retaining high-performing F&B teams in a competitive labor market.\nStrong knowledge of food safety, health codes, and liquor licensing requirements.\nAbility to work a flexible schedule including evenings, weekends, and holidays as operationally required.\nPreferred Qualifications\nPrior Director of F&B or equivalent experience in a resort environment with spa, wellness, or lifestyle positioning.\nExperience in a seasonal or mountain resort market.\nCulinary degree or formal hospitality management education.\nSommelier certification, Cicerone certification, or advanced beverage program knowledge.\nServSafe Manager certification.\nExperience with POS systems, inventory management platforms, and labor scheduling software.\nPhysical & Work Environment Requirements\nAbility to stand, walk, and move between outlets for extended periods.\nAbility to work in both indoor and outdoor environments in varying weather conditions.\nAbility to lift up to 50 pounds.\nAbility to respond to operational needs outside of standard business hours.\nThe Springs Resort & Spa is an Equal Opportunity Employer.\nThis employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S.\nEste empleador participa en E-Verify y proporcionar al gobierno federal la informacin de su\n",[547],{"_458":459,"_454":548,"_452":549,"_456":550,"_460":551},"Phoenix","Phoenix, AZ, United States, 85003","AZ","85003",["B","3077299319"],"9 hours ago","/jobs/3077299319-director-of-food-beverage-the-springs-resort-and-spa","Phoenix, AZ, United States","/jobs?location=Phoenix%2C+AZ%2C+United+States",{"_435":434,"_439":558,"_470":471,"_462":559,"_248":560,"_446":561,"_433":434,"_113":562,"_437":199,"_438":199,"_472":471,"_448":199,"_449":563,"_431":569,"_473":570,"_436":117,"_487":571,"_478":572,"_489":562,"_490":573,"_492":574,"_494":575,"_496":576},["D",1774447200000],"Corecruitment","Director of Food and Beverage – Austin, TX\nSalary:

$85,000 + Bonus\nBenefits, PTO, 401(k), Relocation Assistance

The full job description covers all associated skills, previous experience, and any qualifications that applicants are expected to have.

I’m hiring on behalf of a prestigious golf brand, and they are looking for a

Director of Food and Beverage

to lead and oversee all culinary and beverage operations at one of their premier golf clubs in Austin, TX.\nResponsibilities:\nLead all food and beverage operations, including dining outlets, banquet events, and beverage services.\nDevelop and implement strategic plans to drive revenue, enhance member satisfaction, and maintain operational excellence.\nManage budgets, cost controls, inventory, and purchasing for all F&B outlets.\nRecruit, train, and mentor a high-performing team of managers, chefs, and service staff.\nEnsure compliance with health, safety, and sanitation standards.\nCollaborate with club leadership to plan special events, tournaments, and private functions.\nMaintain the highest standards of quality, presentation, and member experience.\nQualifications:\nProven leadership experience in food and beverage management, preferably in upscale or private club settings.\nStrong financial acumen, including budget management and forecasting.\nExcellent communication, team-building, and problem-solving skills.\nAbility to maintain a high level of member or guest satisfaction while managing multiple outlets. xywuqvp\nKnowledge of current culinary trends, fine dining, and beverage programs.

","Director of Food and Beverage – Austin, TX\nSalary:

$85,000 + Bonus\nBenefits, PTO, 401(k), Relocation Assistance

The full job desc...","Director of Food And Beverage",[564],{"_458":459,"_454":565,"_452":566,"_456":567,"_460":568},"Austin","Austin, TX, United States, 78716","TX","78716",["B","3007992515"],"Work at Corecruitment","5 days ago","/jobs/3007992515-director-of-food-and-beverage","Austin, TX, United States","/jobs?keyword=Corecruitment","/jobs?location=Austin%2C+TX%2C+United+States","/jobs?keyword=Director+of+Food+And+Beverage",{"_435":434,"_439":578,"_470":471,"_462":559,"_248":579,"_446":580,"_433":434,"_113":562,"_437":199,"_438":199,"_472":471,"_448":199,"_449":581,"_431":586,"_473":570,"_436":117,"_487":553,"_478":587,"_489":562,"_490":588,"_492":574,"_494":589,"_496":576},["D",1774904400000],"Director of Food and Beverage – Houston, TX\nSalary:

$95,000 + Bonus\nBenefits, PTO, 401(k), Relocation Assistance

Please read the following job description thoroughly to ensure you are the right fit for this role before applying.

I’m hiring on behalf of a prestigious golf brand, and they are looking for a

Director of Food and Beverage

to lead and oversee all culinary and beverage operations at one of their premier golf clubs in Houston, TX.\nResponsibilities:\nLead all food and beverage operations, including dining outlets, banquet events, and beverage services.\nDevelop and implement strategic plans to drive revenue, enhance member satisfaction, and maintain operational excellence.\nManage budgets, cost controls, inventory, and purchasing for all F&B outlets.\nRecruit, train, and mentor a high-performing team of managers, chefs, and service staff.\nEnsure compliance with health, safety, and sanitation standards.\nCollaborate with club leadership to plan special events, tournaments, and private functions.\nMaintain the highest standards of quality, presentation, and member experience.\nQualifications:\nProven leadership experience in food and beverage management, preferably in upscale or private club settings.\nStrong financial acumen, including budget management and forecasting.\nExcellent communication, team-building, and problem-solving skills.\nAbility to maintain a high level of member or guest satisfaction while managing multiple outlets. xywuqvp\nKnowledge of current culinary trends, fine dining, and beverage programs.

","Director of Food and Beverage – Houston, TX\nSalary:

$95,000 + Bonus\nBenefits, PTO, 401(k), Relocation Assistance

Please read the ...",[582],{"_458":459,"_454":583,"_452":584,"_456":567,"_460":585},"Houston","Houston, TX, United States, 77246","77246",["B","3077287408"],"/jobs/3077287408-director-of-food-and-beverage","Houston, TX, United States","/jobs?location=Houston%2C+TX%2C+United+States",{"_435":434,"_439":591,"_470":471,"_462":592,"_248":593,"_446":594,"_433":434,"_113":595,"_437":596,"_438":199,"_472":471,"_448":199,"_449":597,"_431":603,"_473":604,"_436":117,"_487":605,"_478":606,"_489":607,"_490":608,"_492":609,"_494":610,"_496":611},["D",1771372800000],"Hilton","

Waldorf Astoriais looking for an Assistant Director of Food & Beverage to join the Park City team!

With 150 rooms, 4,000 square feet of banquet space, and 3 food and beverage outlets, this award-winning Forbes 4-Star boutique property offers elevated comfort food inspired by mountain regions from around the world.

In this role, you will oversee the front-of-house food and beverage operations a 3-meal restaurant, seasonal pool restaurant, banquet operations and 24-hour in-room dining. You will be managing a team of 70+ in season and reporting directly to the Director of Food & Beverage.

The ideal candidate will be an exceptional and driven leader with a passion to develop and inspire others, and excellent at building teams. At least 3-5 years of F&B management experience is required with a luxury background strongly preferred.

Want to learn more? Hotel Website, Instagram,Facebook, YouTube

Why join the Waldorf Astoria Park City?

Free Epic Local Ski Pass (Winter Season only)
Drastically discounted spa services
Work in an environment where kindness, creativity and authenticity is highly appreciated
Complimentary meals on duty
Worldwide travel perks - up to 30 nights at discounted rates over 6,000 properties in more than 100 countries and 50% Food & Beverage discounts
The world is yours– Your next role could be as a concierge, reservations agent or within a different department like Front Office, Accounts or Human Resources in over 100 different countries

What will I be doing?

As an Assistant Director of Food and Beverage, you would be responsible for assisting in the direction and organization of activities and services of all hotel food and beverage outlets (restaurants, lounges, room service, pool dining, banquets & catering, etc.) in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

Assist in the management of all Food and Beverage operations to include, but not limited to, guest service, food and beverage quality, inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management and meeting participation and facilitation
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward
Develop and implement menus and food and beverage marketing strategies in partnership with the Director of Food & Beverage and the culinary team
Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly
Ensure compliance with health, safety, sanitation and alcohol awareness standards
Recruit, interview and train team members.

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

Hospitality - We're passionate about delivering exceptional guest experiences.
Integrity - We do the right thing, all the time.
Leadership - We're leaders in our industry and in our communities.
Teamwork - We're team players in everything we do.
Ownership - We're the owners of our actions and decisions.
Now - We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

Quality
Productivity
Dependability
Customer Focus
Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

The Benefits – Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:

· Access to pay when you need it through DailyPay

· Mental health resources including Employee Assistance Program

· Best-in-Class Paid Time Off (PTO)

· Go Hilton travel program: 100 nights of discounted travel

· Parental leave to support new parents

· Debt-Free Education: Team Members will have access to a wide variety of educational credentials through our partnership with Guild Education, including: college degrees and professional certifications*

· 401K plan and company match to help save for your retirement

· Hilton Shares: Our employee stock purchase program (ESPP) - you can purchase Hilton shares at a 15 percent discount

· Career growth and development

· Team Member Resource Groups

· Recognition and rewards programs

*Available benefits may vary depending upon property-specific terms and conditions of employment.

","

Waldorf Astoriais looking for an Assistant Director of Food & Beverage to join the Park City team!

With 150 rooms...","Assistant Director of Food and Beverage - Waldorf Astoria Park City","Full Time",[598],{"_458":459,"_454":599,"_452":600,"_456":601,"_460":602},"Park City","Park City, UT, United States, 84098","UT","84098",["B","2616517022"],"Work at Hilton","1 months ago","/jobs/2616517022-assistant-director-of-food-and-beverage-waldorf-astoria-park-city","Assistant Director of Food and Beverage - Waldorf Astoria Park Ci...","Park City, UT, United States","/jobs?keyword=Hilton","/jobs?location=Park+City%2C+UT%2C+United+States","/jobs?keyword=Assistant+Director+of+Food+and+Beverage+-+Waldorf+Astoria+Park+Ci...","actionData","errors"]