Who We Are:

Vision Hospitality Group is a highly entrepreneurial company limited only by our imaginations. Our workplace culture is defined by the Golden Rule and rooted in our Vision Values. Each associate strives to uphold our mission to be the “Best, most respected hotel company in America.” We collaborate together and support one another through every day’s challenges. We have a spirit of continuous improvement- never bored, and never complacent. We seek opportunities to learn and share, making ourselves and others better at what we do. Each member thrives on hard work, diversity and dedication to an outstanding guest experience. We are committed to making our team members feel welcomed and included so they can intuitively connect with every guest. Finally, we celebrate those connections and bonds by giving back to the community with our efforts and time. Heartfelt service is at the core of everything we do. We are One Team- One Vision.

The Role:

The Director of Food and Beverage leads all of The Hilton Garden Inn’s food and beverage operations. As a diverse property, the hotel houses a craft cocktail bar, full-service restaurant, and private event or banquet spaces. This role requires strong knowledge in hiring, training, budgeting, sales, guest service and satisfaction, associate satisfaction, owner satisfaction, and timely reporting. This role serves as the example of genuine care and commitment to excellence for the entire food and beverage team.

The Ideal Candidate:

The ideal candidate will have 3-5 years of hands-on leadership experience in a full-service multi-outlet food and beverage program, with a focus on the boutique/lifestyle segment. The candidate should have a strong understanding of food, wine, beer, and spirits management. The most competitive candidates possess excellent leadership skills including strategic thinking, communication, training, team-building and mentoring. This position requires a complete understanding of financial statements, budgeting, forecasting and the ability to adjust operations based on data analyses. Past experience must demonstrate the ability to exceed guest expectations, manage details, develop and execute operational strategies, build strong cross-functional teams, manage costs, and utilize critical thinking in order to meet and exceed financial goals.

Duties and Responsibilities:

Practice kindness and treat others the way they should be treated

Work efficiently and understand the most critical functions of your role

Admit mistakes, embrace opportunities, and seek personal growth

Commit to excellence, innovation, and fun

Encourage and understand others at a meaningful level

Communicate goals, direction, and strategy in a clear and respectful manner

Recruit quality direct reports with a focus on long-term retention and promotion

Equip direct reports with tools, education, and support that grows their operational understanding and furthers their personal development

Assist direct reports with cultivation of long-term hiring and retention strategies for their respective outlets

Build and maintain rapport with associates and clients. Provide meaningful performance feedback and turn employee or guest insights into executable actions that improve operations and guest experience

Ensure that all appropriate systems and controls are in place to produce accurate daily and monthly financial reports and understand how to adjust operations in relation to those reports in real-time

Accept overall responsibility for the financial success of each outlet within the property, including budgeting, forecasting, development, preparation, execution and monitoring of financial strategies.

Oversee day-to-day operations. Physically inspect the property on a daily basis, monitoring cost controls, property condition, cleanliness of product and service throughout the property’s food and beverage outlets. Guide purchases and develop inventory control processes

Provide oversight of all revenue centers while focusing on the maintenance and improvement of established costs and quality standards, growth of a sustainable and agile profit mix strategy

Protect the hotel and its assets through enforcing and maintaining a preventive maintenance program, resulting in employee and guest safety, orderly operations, excellent appearance, compliance with brand and legislative standards.

Foster mutually beneficial relationships with the local community, vendors, and industry organizations

Implement, maintain and promote all Vision Hospitality Group policies & procedures including True Blue Culture programming

Willingness to learn, implement, and maintain continuous improvement methods

Comfortability in a highly adaptive and flexible environment

Key Performance Objectives:

Engage in design process engineering and continuous improvement to understand and improve employee selection, onboarding, and training timelines

Leverage on and off property technology in order to develop Key Performance Indicators (KPI’s) related to food and beverage operations and identify core competencies

Apply learnings from the previous objective to design enhanced guest service strategies focused on experiential dining and craft cocktail bar service

Analyze local markets and existing operational data to initiate the conceptualization stages of an off-site catering program

Engage in social media/digital strategy development with 500 weekly impressions

Physical Requirements:

Be able to bend, reach, kneel, push, stretch, lift, and/or carry up to 25 pounds

Can stand/walk on feet for 8 hours and work in a restrictive space/environment

Must have eyesight enabling vision both near and far

Must be comfortable using a step stool or ladder

Must be able to use/lift arms for up to 8 hours

Must be able to handle heat and fast-paced environments

Have finger dexterity for operating equipment

Must speak in a clear, understandable voice, hear at a basic level, and understand English

Must be able to write

Must be able to smile and laugh