Are you passionate about the hospitality world? Do you have a minimum of 10 years or more of experience as Director F&B? At Hilton Barcelona, we are looking for a Director F&B to be part of the F&B Team.
About Us: Opened as the chain's flagship hotel in Barcelona, in the corporate and financial district, Hilton Barcelona is surrounded by shopping, restaurants, and leisure options. Explore the city at your leisure from this conveniently located hotel, only 10 minutes away from the city center and excellently communicated to the Airport (10 minutes) and the High-Speed Train Station (5 minutes). We have 290 contemporary and fresh rooms and suites with unique decoration inspired by famous Catalan architect Antoni Gaudi and outfitted with the finest amenities.
Enhance your stay and upgrade to an Executive room or suite, with preferential access to the Executive Lounge, a wide assortment of services, and experiences. Unwind at The Vibe Bar, a unique meeting point for after work where new trends and elegance mix to become a different and innovative spot. Mosaic Restaurant stands out for its first-quality cuisine based on proximity products (local fresh market products) and by keeping the authentic and traditional Mediterranean recipes. Hilton Barcelona is also an ideal venue for a meeting or social gathering, with 1,800 sqm and 18 flexible rooms, accommodating events of all types with a maximum capacity of up to 600 delegates. High-Speed Internet Access (HSIA) is available, and an on-site AV company can cover immediate business needs.
Position Purpose: Directs and organizes the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service, and Bars, to maintain high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service.
Essential Functions: 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 such as room service, restaurants, banquets, kitchens, stewards, etc. Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef and restaurant managers in the creation and merchandising of attractive menu designs to attract a predetermined customer market. 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.
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