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Join the opening leadership team of Signia by Hilton Indianapolis as our Pre-Opening Director of Food & Beverage and help shape the Food and Beverage vision of this flagship luxury convention hotel. With 7 distinct dining experiences and 100,000 square feet of dynamic meeting and event space, this is an extraordinary opportunity to build a world-class F&B program from the ground up - developing menus, crafting service standards, hiring and mentoring a passionate team, and delivering elevated, modern hospitality at every touchpoint. If you’re a strategic, innovative leader excited by the creativity and challenge of a pre-opening environment, we invite you to help define the future of food and beverage at Signia Indianapolis.

What will I be doing?

Plan and direct 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 including all food and beverage outlets and banquets.
Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.
Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotions. Maximize food and beverage department profitability.
Regularly review and evaluate the degree of customer satisfaction of the individual outlets, including banquet service, to recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.
Investigate and resolve food quality and service complaints.
Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Ensure compliance with all Hilton policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.
Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to Hilton policies and procedures.
Participate in the development of the annual budget; develop short and long term financial operating plans.
Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
Operate traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook.

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 have an award-winning workplace culture ranking #1 Best Company To Work For in the World. We 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. Hilton offers its eligible team members a comprehensive benefits package including:

Medical Insurance Coverage –for you and your family
Mental health resources including Employee Assistance Program
Best-in-Class Paid Time Off (PTO)
Go Hilton travel program: 110 nights of discounted travel
Parental leave to support new parents
401K plan and company match to help save for your retirement
Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount
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*
Career growth and development
Recognition and rewards programs

","shortDescription","

Join the opening leadership team of Signia by Hilton Indianapolis as our Pre-Opening Director of Food & Beverage
Directs and oversees all food and beverage facets. Compensation range: $75,000-$95,000 (based on experience).\nResponsibilities:\n51% of each day is to be dedicated to management and supervisory duties.\nClearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, purchasing and stewards).\nPrepares and monitors annual budget, revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly.\nReviews and analyzes various financial and data results/reports to monitor overall Food and Beverage performance and take any corrective actions that may be needed.\nMonitors market conditions that impact menu offerings, business volume, and profitability.\nExecutes inventory control and calculation for monthly analysis and reconciliation.\nIdentifies opportunities to control food costs and other expenses and act accordingly.\nParticipates with the Chef, Food and Beverage Managers, and Catering Managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.\nDirects ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.\nContinually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.\nApproves catering policies, contracts and pricing; oversee planning, execution and closure of events.\nImplements policies and procedures for the Food and Beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.\nResponsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.\nManages department members that may include but is not limited to: Assistant Director of Food and Beverage, Restaurant Manager, Catering Manager, Executive Chef.\nRegular and reliable attendance.\nEducation/Experience:\nBachelor's degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.\nPhysical Demands:\nFrequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.\nBenefits:\nMedical, Dental, Vision, Life, and Disability Insurance and more!\nPaid Time Off\n401(k)\nEmployee Assistance Program

","Food And Beverage Director

Directs and oversees all food and beverage facets. Compensation range: $75,000-$95,000 (based on experience).\nR...","Food and Beverage Director",[87],["B","3169871713"],"Work at Troon Golf","19 hours ago","/jobs/3169871713-food-and-beverage-director","Dundalk, MD, United States","/jobs?keyword=Troon+Golf","/jobs?location=Dundalk%2C+MD%2C+United+States","/jobs?keyword=Food+and+Beverage+Director",{"_66":67,"_68":88,"_70":89,"_71":90,"_91":92},"Dundalk","Dundalk, MD, United States, 21222","MD","postal_code","21222",["D",1775473200000],"Crescent Hotels & Resorts","Food And Beverage Manager

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.\nPlan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.\nClearly 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, steward, etc.\nDevelop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.\nParticipate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.\nImplement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.\nAbid by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.\nAssist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.\nRegularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend 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.\nDevelop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.\nContinuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.\nCommunicate both verbally and in writing to provide clear direction to staff.\nComply with attendance rules and be available to work on a regular basis.\nPerform any other job related duties as assigned.\nEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities\n","Food And Beverage Manager

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and reco...","Director F&B - 253 EX",[106],["B","2754526723"],"Work at Crescent Hotels & Resorts","/jobs/2754526723-director-fb-253-ex","Houston, TX, United States","/jobs?keyword=Crescent+Hotels+%26+Resorts","/jobs?location=Houston%2C+TX%2C+United+States","/jobs?keyword=Director+F%26B+-+253+EX",{"_66":67,"_68":107,"_70":108,"_71":109,"_91":110},"Houston","Houston, TX, United States, 77246","TX","77246",["D",1775473200000],"Salamander Collection","Food And Beverage Manager

Direct and organize the food and beverage function of the hotel/resort in order to maintain high service levels and standards of Food and Beverage. Participate in total hotel management as a member of the Executive Committee. Adhere and follow F&B culture and vision in accordance to F&B core values.\nPlan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.\nClearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, including outlet operations, culinary operations, banquet operations, and conference services.\nDevelop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.\nParticipate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.\nImplement effective control of food, beverage and labor costs among all sub-departments.\nAssist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.\nRegularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. 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 of the customer market, or a change in the competitive environment.\nDevelop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.\nContinuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.\nIn 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 manager based upon the particular requirements of the hotel:\nMonitor hotel activities and troubleshoot problems.\nOperate word processing program in computer.\nPerform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.\nAdditional duties as necessary and assigned.\nProfessionally represent the hotel in community and industry organizations and events.\nParticipate as a team player with all departments.\nProvide constructive feedback to all departments.\nBe a leader and a role model to all employees.\nHigh school or equivalent education required. Several years' experience in the Food and Beverage operations, as well as culinary sales, and marketing experience\nMust be able to speak, read, write and understand the primary language(s) used in the workplace.\nMust be able to read and write to facilitate the communication process.\nRequires good communication skills, both verbal and written.\nConsiderable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.\nAbility to access and accurately input information using a moderately complex computer system.\nAbility to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.\nMost tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.\nMay be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.\nMost work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more.\nMust be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.\nAbility to distinguish product quality, taste, texture and presentation and observe preparation.\nMust be able to exert well-paced ability to maneuver between functions occurring simultaneously.\nMust be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.\nMust be able to lift up to 15 lbs. occasionally.\nMay be required to lift trays of food or food items weighing up to 30 lbs. occasionally.\nMust be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.\nRequires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.\nHearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.\nTalking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.\nVision occurs continuously with the most common visual functions being those of near and color vision and depth perception.\nMust be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.\nRequires manual dexterity to use and operate all necessary equipment.\nMust have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.\nMust be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors\nMust be able to change activity frequently and cope with interruptions\nOne free meal in the employee dining room per shift for all service professionals\nFull-time and part-time service professionals are eligible for discounted rates at all Salamander properties\nFull-time and part-time service professionals are eligible for free gym usage\nFree onsite parking\nFree ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus\n50% discount on food and beverage for service professionals in the restaurant\n25% discount off food and non-alcoholic beverages in the caf\nWe-cycle program located on-site\nMonthly service professional recognition program\nEligible for employee referral benefits\nAnnual recognition program with a live DJ and raffles\nWinter discounted rate employee housing may be available\nDark blue jeans are the dress code\nService Professional pet policy\nDiscounted tennis and pickleball rates\nHiking trails located directly on-site\nWhite water rafting outing\nHike to Crater Lake, the Ute and Hanging Lake\nBus, Hike or Cycle to Maroon Bells\nThe Rodeo In Snowmass Village, Wednesday Evenings\nMountain Biking on Snowmass or Aspen Mountains\nAttend a free summer concert in Snowmass on Thursday evenings\nRide the Gondola to the top of Aspen or Snowmass Mountain\nAttend a classical music concert at the Benedict Music Tent\nFly Fishing\nHorseback riding\nWhite water rafting\nATV excursion\nAttend a show at the Wheeler Opera House\nVisit the Historical Society and learn about Aspen's past\nSki/Snowboard on Snowmass, Buttermilk, Aspen Highlands, Aspen Mountain (Ajax)\nSnowshoe\nSkin on Ajax in the evening, or in the morning/afternoon/evening at Buttermilk and Snowmass\nRide the Gondola to the top of Aspen or Snowmass Mountain\nHousing options may be available\nBenefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90\n","Food And Beverage Manager

Direct and organize the food and beverage function of the hotel/resort in order to maintain high service levels ...","Director of Food & Beverage - $125,000 - 165,000/yr",[124],["B","3169907343"],"Work at Salamander Collection","/jobs/3169907343-director-of-food-beverage-125000-165000-yr","Aspen, CO, United States","/jobs?keyword=Salamander+Collection","/jobs?location=Aspen%2C+CO%2C+United+States","/jobs?keyword=Director+of+Food+%26+Beverage+-+%24125%2C000+-+165%2C000%2Fyr",{"_66":67,"_68":125,"_70":126,"_71":127,"_91":128},"Aspen","Aspen, CO, United States, 81612","CO","81612",["D",1775480400000],"Food And Beverage Manager

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability.\nEssential Job Functions\nInterview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.\nPlan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.\nClearly 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, steward, etc.\nDevelop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.\nParticipate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.\nImplement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.\nAbide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.\nAssist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.\nRegularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend 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.\nDevelop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.\nContinuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.\nCommunicate both verbally and in writing to provide clear direction to staff.\nComply with attendance rules and be available to work on a regular basis.\nPerform any other job-related duties as assigned.\nRequired Skills and Abilities\nSelf-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to \"pitch-in\" and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.\nThe starting salary for this position is between $100,000 and $120,000 annually. Factors which may affect starting pay within this range may include geography/market, skills, education, experience and other qualifications of the successful candidate.\nEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities\n","Food And Beverage Manager

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and be...","Director of Food & Beverage",[140],["B","3172959272"],"17 hours ago","/jobs/3172959272-director-of-food-beverage","Cleveland, OH, United States","/jobs?location=Cleveland%2C+OH%2C+United+States","/jobs?keyword=Director+of+Food+%26+Beverage",{"_66":67,"_68":141,"_70":142,"_71":143,"_91":144},"Cleveland","Cleveland, OH, United States, 44101","OH","44101",1072,"name","Hearst Television","agency","logo","slug","hearst-television","

Every career with Hearst Television is like a story. How it develops, where it takes you, the milestones you reach along the way – you’ve got a lot to look forward to as your unique career story unfolds. Hearst Television, a subsidiary of Hearst, owns and operates local television and radio stations serving nearly three dozen U.S. cities, reaching 24 million U.S. television households. Through its partnership with nearly all major networks, Hearst Television distributes national content across more than 120 video channels, including programming from ABC, NBC, CBS, CW, MY Net, MeTV, This TV, Estrella, and more. Hearst Television is recognized as one of the industry's premier companies. It has been honored with numerous awards for distinguished journalism and industry innovation, including the Walter Cronkite Award for political journalism, the national Edward R. Murrow Award, the DuPont-Columbia Award, and the George Foster Peabody Award.

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