director of restaurant

Skyport Hospitality

<div>About First Meridian Services
At First Meridian Services, Inc., our team members are our greatest asset. We are committed to building a workplace that excites, rewards, and supports you&mdash;one where passionate, professional, and knowledgeable individuals can grow and thrive. We are constantly seeking great people who will make us even greater.
As you get to know our culture and mission, we hope you&rsquo;ll take full advantage of the opportunities to enhance your profession and contribute to our shared goals. We believe in creating a rewarding environment where you can build a long and successful career. Welcome to First Meridian Services&mdash;where your future takes flight.<h3 class="jobSectionHeader"> 
SUMMARY</h3>
The Director of Operations is responsible for overseeing the day-to-day management and strategic direction of multiple restaurant and retail locations within the airport. This role involves ensuring the highest standards of customer service, operational efficiency, and financial performance across all locations. The Director will collaborate with senior leadership, vendors, and internal teams to optimize staffing, inventory, and operational processes, while maintaining a focus on profitability and brand consistency. Key responsibilities include budget management, staff development, compliance with safety and regulatory requirements, and driving continuous improvement initiatives.<h3 class="jobSectionHeader">
PRIMARY RESPONSIBILITIES</h3><ul><li>
Mentor all General Managers in the division through regular, structured (i.e. weekly meetings) and unstructured (i.e. situational discussions) communication.</li><li>
Create written plans to develop all GMs setting tangible goals to aid in their growth. Mentor GMs to do the same with their managers.</li><li>
Participate in interviews and own the hiring process for all General Managers within the division.</li><li>
Oversee the training of all new managers, engaging regularly to ensure expectations are met by all parties.</li><li>
Have a regular, visible presence in locations to ensure a strong connection to the daily operations and find ways to enhance both the employee and guest experience.</li><li>
Ensure the completion of monthly inventory at all locations and review inventories at the end of each month.</li><li>
Stay on top of daily trends in passenger flow and work with locations to adjust labor and food orders for unexpected spikes or lulls in business.</li><li>
Ensure that all locations understand and follow appropriate cash handling procedures. Work with accounting team on any issues surrounding cash-related issues.</li><li>
Review payroll bi-weekly for all concepts and work with GMs to make labor adjustments as needed.</li><li>
Review P&amp;Ls with GMs on a monthly and quarter-end basis and assist them with filling out financial review meeting templates prior to regularly scheduled meetings.</li><li>
Lead new location opening project management and brand relationship management.</li></ul><h3 class="jobSectionHeader">
 REQUIRED SKILLS/ABILITIES</h3><ul><li>
Genuine passion for providing a positive guest experience</li><li>
Friendly, outgoing, approachable personality</li><li>
Ability to work well with others and support a positive work environment</li><li>
Ability to work in a fast-paced environment</li><li>
Dependable</li><li>
Flexible to work nights, weekends, and holidays</li><li>
Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations.</li><li>
Ensure responsible alcohol service compliance while managing beverage COGS, inventory, and key controllables.</li><li>
Strong understanding of front and back of house systems and operations.</li><li>
Strong knowledge of Health Department standards.</li><li>
Effective communication skills both verbal and written; including the ability to coach, direct, and influence a diverse group of individuals.</li><li>
Ability to have and manage candid, constructive conversations.</li><li>
Demonstrated ability to troubleshoot and problem-solve.</li><li>
Self-directed and highly organized with the ability to quickly adapt and manage multiple priorities.</li><li>
A leadership style that promotes respect, collaboration, and teamwork.</li><li>
Ability to use basic math, e.g., addition, subtraction, and basic fractions</li></ul><h3 class="jobSectionHeader">
EDUCATION AND EXPERIENCE:</h3><ul><li>
Must be able to pass a 10-year TSA criminal background check</li><li>
High School diploma or equivalent</li><li>
10+ years of restaurant experience, with 5+ years in a management or supervisory role.</li><li>
ServSafe Certified a plus and required within 6 months of employment</li><li>
Demonstrated proficiency with MS Office Suite (Word, Excel, Outlook), restaurant point of sale systems and scheduling software.</li></ul><h3 class="jobSectionHeader">
WORKING ENVIRONMENT</h3>
Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.
Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.
The nature of restaurant work requires the Director of Operations to possess certain physical abilities. Those listed here are representative of those that must be met by the employee to successfully perform this job. The workday is a combination of time spent standing, walking, moving throughout restaurant locations, and sitting at a desk completing administrative tasks, often while working in close proximity to others. Eye-hand coordination, depth perception, finger dexterity, and functional vision and speech perception are required. Some bending, crouching, pushing/pulling and lifting/lowering of 20-50 lbs. Some repetitive motions with hands, wrists, or arms. Must be able to operate all equipment used in the restaurant. Some exposure to skin irritants, electrical equipment, and sharp instruments. Risk to these exposures is minimized by strict adherence to company standards, policies and procedures. 
 
Physical Requirements &amp; Frequency
Bend - Occasionally
Climb/Crawl - Rarely
Sit - Frequently
Kneel - Occasionally
Squat - Occasionally
Stand/Walk - Constantly 
 
Mental Requirements &amp; Frequency
Communicate Orally - Constantly
Evaluating - Frequently
Perform Calculations - Frequently
Read/Comprehend - Frequently
Reason/Analyze - Frequently
Write - Frequently<h3 class="jobSectionHeader">
BENEFITS &amp; PERKS</h3><ul><li>
Salary Range: $100,000- $155,000 per year</li><li>
Health, Dental, and Vision Benefits</li><li>
Free RTD/Light Rail Pass OR Free Airport Parking Pass</li><li>
Free meals on shift</li><li>
401k</li><li>
Employee Discount at Skyport Locations</li><li>
Career Training and Advancement Opportunities</li><li>
And did we mention&hellip;working with great people</li><li>First Meridian is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, sexual orientation, disability, or protected veteran status.</li></ul></div>

Director of Restaurant Operations in the Denver International Airport

Shanghai Xiaoxi

Responsibilities:<ul><li>Oversee full-cycle accounting, including accounts payable, accounts receivable, general ledger, and bank reconciliations</li><li>Lead month-end and year-end close processes</li><li>Manage financial reporting, ensuring accuracy and timeliness</li><li>Assist with the development and documentation of standard operating procedures (SOPs)</li><li>Oversee or support inventory and cost accounting for multiple restaurant locations</li><li>Provide cash flow analysis and forecasting support to leadership</li><li>Collaborate with leadership and upper management.</li><li>Work closely with the external consultant to ensure alignment of financial controls and policies</li><li>Oversee accounting and coordinate with the cross-function departments when necessary in multi-state settings</li><li>Prepare for external audits and assist with interim requests</li><li>Conduct internal audit when deemed necessary by the job incumbent and department head.</li><li>Handle multi-entity and multi-location accounting</li><li>Other duties as assigned by the department head</li></ul>Qualifications:<ul><li>Bachelor&rsquo;s degree in accounting, finance, or a related field</li><li>Experience in the restaurant or hospitality industry is required</li><li>Must be able to handle fast-paced, high interaction volume environment</li><li>Knowledge of R365 or similar systems a plus</li><li>Knowledge of Odoo ERP or similar systems a plus</li><li>CPA license or actively pursuing</li><li>Bi-lingual in Chinese dialect and English is preferred, but not required</li></ul>Pay: $140,000.00 - $185,000.00 per yearBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Experience:<ul><li>Restaurant or hospitality industry: 3 years (Preferred)</li></ul>Ability to Commute:<ul><li>Bellevue, WA 98015 (Required)</li></ul>Work Location: In person

Finance Controller(Director)- Restaurant

Fairmont

<div>Company Description 
Fairmont The Palm is a luxury, world-class resort located on the iconic Palm Jumeirah Island in Dubai. The hotel features 391 guest rooms and suites with dedicated Fairmont Gold rooms and lounge. A total of 11 food and beverage outlets on property offer international dining options including Michelin Guide recommended 2022 and 2023 Little Miss India, Frevo - Brazilian Churrasco experience, Seagrill Bistro, Ba Restaurant and Lounge, Blowfish, Flow Kitchen, The Cigar Room, Vuvuzela and others. Fairmont The Palm also features an expansive pool and beach area with a health club, Serenity Spa Dubai - The Art Of Well Being and the Fairmont Falcons Kids&rsquo; Club. 
Job Description 
Fairmont The Palm is offering a career opportunity for an experienced Director, Food &amp; Beverage.
What is in it for you:<ul><li>
Employee benefit card offering discounted rates in Accor worldwide</li><li>
Learning programs through our Academies and the opportunity to earn qualifications while you work</li><li>
Opportunity to develop your talent and grow within your property and across the world</li><li>
Ability to make a difference in the local community through our Corporate Social Responsibility activities.</li></ul>
Reporting to The Hotel Manager, responsibilities and essential job functions include but are not limited to below duties: 
<ul><li>
Consistently offer professional, friendly and engaging service</li><li>
Lead and manage the day to day operations of the Food &amp; Beverage Division ensuring all service standards are followed</li><li>
Drive innovative promotions, menus and concepts; creating a destination of choice for both Hotel and external guests</li><li>
Lead and support all Food &amp; Beverage departments in the achievement of their financial and operational targets</li><li>
Prepare annual budgets and administer in a fiscally responsible manner</li><li>
Implement effective control of food, beverage, labour and operating expenses throughout the F&amp;B division</li><li>
Assist in the preparation of the annual strategic plan and achieve the goals and targets therein</li><li>
Ensure the implementation of standards in guest service and constantly seek out ways to improve product and service as well as increase volumes and profits</li><li>
Oversee the selection, training and development of all Colleagues to ensure timely recruitment and career growth</li><li>
Follow department policies, procedures and service standards</li><li>
Follow all safety policies</li><li>
Other duties as assigned</li></ul> 

Qualifications 
Your experience and skills include:
Previous Food &amp; Beverage experience in the same role in luxury hotels and restaurants.<ul><li>
At least 7-10 years of progressive leadership experience in luxury hotel food &amp; beverage operations in a union environment</li><li>
Computer literate in Microsoft Window applications required</li><li>
University/College degree in a related discipline required</li><li>
Strong interpersonal and problem solving abilities</li><li>
Highly responsible &amp; reliable</li><li>
Ability to work well under pressure in a fast paced environment</li><li>
Ability to work cohesively as part of a team</li><li>
Ability to focus attention on guest needs, remaining calm and courteous at all times</li></ul></div>

Director, Food & Beverage

ALKO Hotels

ALKO HOTELS is a limited-service hotel development, ownership, and management company headquartered in Eugene, Oregon. With a focus on exceptional service and quality hotel products, ALKO HOTELS has a reputation for progressive and successful property management. The Executive Team, with over 30 years of experience, delivers great results in diverse market sectors such as university, urban, and growing markets. ALKO HOTELS prides itself on exceeding clients' expectations through technical expertise and in-depth market knowledge.Role DescriptionThis is a full-time on-site role for an Area Director of Hotel Operations at ALKO HOTELS located in Eugene, Oregon. Regional Directors are responsible for all areas of operation for the hotels that are under their supervision. This includes, but is not limited to, hotel sales, hotel profitability, personnel, and the overall condition of the property. Directors of Hotel Operations will report directly to the Corporate team and are in charge of 6 Hotels in Oregon. It is also the responsibility of the Area Director of Hotel Operations to step in and assist properties that are in transition from general managers, and includes taking on the role of general manager until the position has been filled.Qualifications<ul><li>Operations Management and Customer Service skills</li><li>Budgeting and Sales skills</li><li>Experience in the hospitality industry</li><li>Ability to train and delate teamwork throughout the property for success</li><li>Strong leadership and communication skills</li><li>Bachelor's degree in Hospitality Management or related field</li></ul>Requirements: College or higher level education10 years of Hotel operations experienceMinimum of 5 years at the Area Director of Operations level.Must be a strong leader, self-motivator, team builder, and willing toWork 50+ hours per week (minimum 5 days per week).Must have a vehicle and be ready to commute to each property, including one in Beaverton, as needed.General Responsibilities:<ul><li>Oversee the implementation of company plans and programs and ensure compliance with brand standards.</li><li>Uses business knowledge, sales and operational skills, and diverse sources of information, products, and tools to generate profitability and ensure high levels of customer satisfaction.</li><li>Conduct property visits and implement pre-opening systems for new projects.</li><li>Execute operational strategies and monitor property performance against defined expectations.</li><li>Create a clear system of accountability with General Managers.</li><li>Contribute on a regular basis to the training at the property level.</li><li>Develop and empower the development of hotel staff for progression in the company.</li><li>Negotiate skillfully to settle differences and win concessions without damaging relationships.</li><li>Implement ways for General Managers to hold employees accountable for their job performance.</li><li>Actively pursue learning and self-development to enhance personal, professional, and unit growth.</li><li>Keep abreast of new developments and trends in the market.</li><li>Understand and learn brands.</li><li>Become subject matter experts in ALKO Hotels policies and procedures.</li></ul>Regional Directors are expected to work a minimum schedule of Monday through Friday from 8:00 A.M. to 5:00 P.M., plus any other hours or weekend days as needed to complete their responsibilities. Regional Directors are expected to be on property either from 8:00 A.M. until 5:00 P.M. or from 8:30 A.M. until 5:30 P.M. Regional Directors are to notify the Corporate of their intended work schedule. When visiting properties more than 45 miles from their home, Regional Directors are to be in route to these properties by 8:00 A.M. and should never leave a property before 3:00 P.M.ResponsibilitiesThe main responsibility of the Regional Director will be to provide support for each of his managers and teams. By providing the necessary support for the manager, a Regional Director will develop the loyalty of the managers. In order to provide the necessary support for the manager, the Regional Director is expected to work shifts if needed to relieve a manager who is working extra hours because of the lack of help. The Regional Director is expected to work weekends when necessary to give the manager time off when no other help is available. The Regional Director is expected to help the manager interview when short of help and is expected to help the manager find help from other hotels in the system when needed. In general, the Regional Director is expected to perform any task that will lend support to the manager, not just those listed above.In addition to the responsibility of providing support to the manager, the Regional Director will be responsible for the duties listed below.<ul><li>Regional Directors are to spend at least one night a quarter at each property. This includes the properties in the city in which they live. Quarterly visit reports are to be completed for each visit; reports for two or more properties are not to be completed on the same overnight stay. Theses are to be turned in to the Corporate on a quarterly basis.</li><li>Regional Directors will complete a weekly time report and return it to the Corporate on a daily basis wih a daily Director of Operations Report..</li><li>Regional Directors will complete bi-monthly inspections at all properties as scheduled by the Corporate. Copies of the Inspections are to be turned in to the Corporate and to HR. Regional Directors are to follow up with the managers regularly to see that all items listed on the inspections are corrected.</li><li>Regional Directors are responsible for overseeing that company Inspections are corrected and returned to the Corporate and HR in a timely manner. They are also responsible for seeing that all corrections are completed on Franchise company inspections and are returned to the Corporate and HR in a timely manner.</li><li>Regional Directors are to complete a manager report for the manager&rsquo;s file on a quarterly basis.</li><li>Regional Directors will be in contact with their area salesperson (s) on a regular basis. Regional Directors will work with the manager and sales representative to monitor rates. Lower rates during slow periods, higher rates during busier times, and special events. Always know what is happening in your locations.</li><li>Regional Directors will follow up with and contact properties during special event weeks and weekends. Regional Directors will make sure that properties are not blocked out with block reservations until all rooms are sold. A Regional Director must begin this follow-up months in advance of the special event(s). During the event you the Regional Director will call the Hotel several times during the day and night to make sure that they are full. The Regional Director should spend time at the property during the event if necessary.</li><li>Regional Directors will monitor all costs closely, especially payrolls. Payrolls may need to be monitored on a weekly basis. If a property is having high payroll cost, it should be monitored on a daily basis.</li><li>Regional Directors will ultimately be responsible for the quality of employees employed by each of their Hotels. Regional Directors should work with the managers in hiring competent employees and may have to actually complete the hiring process, from running ads to interviewing, to hiring the employee. Regional Directors are to constantly monitor the staff training by the manager. Managers should be given a time frame in which to replace substandard employees. If the manager does not dismiss them, it will be the Regional Director&rsquo;s responsibility to do so.</li><li>Regional Directors are responsible for overseeing that all Accounts Receivables are collected in a timely manner. The Regional Director will make personal contact with all accounts 60 days past due and shall notify Corporate of the status of the account. Regional Directors are to continue contacting the past due accounts until the account is collected.</li><li>Regional Directors will be responsible for following up on credit card chargebacks and furnishing the proper documentation to the corporate office. Regional Directors need to monitor credit card procedure compliance by the managers and employees to prevent loss of revenue through credit card charge backs.</li><li>The Regional Director will be responsible for covering any hotel that may be without a manager for vacations, terminations, resignations, illness, or for any other reason that may leave a hotel without proper management.</li><li>The Regional Director&rsquo;s responsibilities are not limited to the above. A Regional Director will be responsible for performing those duties deemed necessary for the profitable management of the company.</li></ul>Revenue:Aggressively pursue revenue goals, effectively utilize yield management and revenue maximization tools, and prepare and manage the annual budget.Profit:Effectively manage and control all operational expenses, including labor, overtime, supplies, etc., enforce ALKO Hotels procurement guidelines, and seek and implement cost-saving strategies.Quality: Guest Service: Ensure that the hotel meets/exceeds ALKO Hotels and Brand standards for guest satisfaction.Training: Analyze service and quality issues, identify training needs, ensure implementation of training programs to optimize results, and adhere to ALKO Hotels' training guidelines and policies.Conducts monthly audits to ensure quality standards are to the brand and ALKO Hotels standards.Sales &amp; Marketing:Provide leadership support and direction to the sales team, by taking an active role in the preparation and implementation of the hotel&rsquo;s annual Marketing plan. Make sales calls to Key accounts and capitalize on all revenue opportunities. Sales calls with and without a Sales Manager will be expected.Community Involvement:Ensure good standing in the community by developing and maintaining relationships with the Chamber of Commerce, the Convention and Visitors Bureau, other hotels, local schools, local government and other community and civic organizations.Leadership:Leading: Motivate, coach, and train team members, set goals and hold team members accountable, and provide appropriate feedback, rewards, and recognition. Work Ethic: Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and adhere to ALKO Hotels' Standard Operating Procedures.Specific Responsibilities: Send a daily end-of-the-day activity and accomplishment email to Corporate Team Things mentioned on Daily Activities will include: Inspection Results (Can be breakfast room, guest rooms, Monthly, PM&rsquo;s, Surprise, safety inspection etc.). Sales Events (Can be sales calls, inquiries, group results, events attended). Budget Review (Can be forecasts, ordering changes, schedule changes, anything that affects revenue anticipated). Maintenance (Something they did or inquired about, out of order room detail, special things needed for ordering or additional inspections). Weekly Walk details along with what public area was given attention. Labor Develop and implement the approved business plan to attain and exceed the financial goals. Maintain a high personal visibility throughout the property. Gain and maintain excellent knowledge of local competition and general industry trends. Handle any emergencies at the hotel. Actively manage the financial statement and review and critique performance in a timely fashion. Teach the process to all members of the management team. Assess and/or ensure regular and timely assessment and performance reviews of all hotel associates and the processing of all personnel records. Closely monitor sales solicitation activities. Conduct daily individual meetings with each department head/manager to review the prior day&rsquo;s outcomes and today&rsquo;s goals. Conduct prescheduled weekly meetings with the department heads/managers. Conduct monthly and or quarterly staff meetings to update files or conduct training for all employees. Conduct a monthly safety meeting to ensure safety policies and procedures are known and followed by all associates. Ensure all associates are trained on emergency and security procedures and policies. Ensure that all property equipment is in good working condition. Successfully maintain adequate staffing. Audits on par stock in all areas to make sure that all required hotel supplies are ordered and stocked in advance of need. Performs audits on rooms and other operating areas. Provide effective leadership to hotel team members. Ensure hotel staff are provided with uniforms and name tags, and uphold property grooming standards. Ensures effective, timely, and accurate communications flow with regard to hotel policies and procedures. Corporate client handling and taking part in new client acquisition, along with the sales team , whenever required. Assisting in residential sales when required and developing strong sales prospects.Optimum Attributes: Willing to take responsibility and accountability for the team. Well-groomed and professional appearance. Willing to work on weekends and holidays if required. Effective communication skills. Good listener. Emphatic and tolerant. Open with praise, discreet with criticism. Consistent and congruent. Rational, prudent, and practical. Must be available 24/7 to respond to any guest or employee emergencies.Job Type: Full-timePay: Up to $110,000 per year depending on experienceBenefits:<ul><li>401(k)</li><li>401(k) Profit Sharing</li><li>Dental Insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li><li>Discretionary End of Year Bonus</li></ul>Schedule:<ul><li>9-hour shift</li><li>Holidays</li><li>Monday to Friday</li><li>On call</li><li>Weekends as needed</li></ul>Work Location: In personJob Type: Full-timePay: Up to $110,000.00 per yearBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Education:<ul><li>Bachelor's (Required)</li></ul>Experience:<ul><li>Director of Operations: 5 years (Preferred)</li></ul>Ability to Commute:<ul><li>Eugene, OR 97403 (Required)</li></ul>Ability to Relocate:<ul><li>Eugene, OR 97403: Relocate before starting work (Required)</li></ul>Willingness to travel:<ul><li>25% (Preferred)</li></ul>Work Location: In person

Area Director of Hotel Operations

Hilton

<div>Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton
Bahia Mar Fort Lauderdale Beach a DoubleTree by Hilton, is searching for a talented Executive Sous Chef to lead their culinary team! This property features 19,739 square feet of meeting space across seven versatile meeting rooms and five food and beverage outlets.
Enjoy &agrave; la carte breakfasts and dinners at Breezes, along with drinks, dining, and live entertainment throughout Marina Village. For daytime bites, High Tide Lounge serves poolside cocktails and lunch, The Market offers quick snacks and hearty meals, and 801 Blend &amp; Brew is your stop for fresh coffee and grab‑and‑go sandwiches.
The ideal candidate will be a passionate, innovative chef with 2&ndash;3 years of hotel culinary leadership experience. This culinary leader will oversee all culinary operations in close partnership with the Director of Food &amp; Beverage, guiding a team of 35, including line cooks and a banquet culinary leader. The role is responsible for ensuring exceptional quality, consistency, and operational excellence across all dining experiences, with key duties in menu curation, scheduling, and team training.
Shift Pattern: Full availability is required including weekdays, weekends, and holidays
The Benefits &ndash; Hilton is recognized as the best hospitality workplace in the world and the #2 World&rsquo;s Best Workplace by Great Place To Work US and Fortune! 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:
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:<ul><li>
Access to your pay when you need it through DailyPay</li><li>
Medical Insurance Coverage &ndash; for you and your family</li><li>
Mental Health Resources</li><li>
Best-in-Class Paid Time Off (PTO)</li><li>
Go Hilton travel discount program</li><li>
Supportive parental leave</li><li>
Matching 401(k)</li><li>
Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount</li><li>
Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more)</li><li>
Career growth and development</li><li>
Team Member Resource Groups</li><li>
Recognition and rewards programs</li><li>Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.</li></ul>
What will I be doing?
As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations 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:<ul><li>
Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability</li><li>
Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly</li><li>
Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed</li><li>
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards</li><li>
Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward</li></ul>
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:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul>
In addition, we look for the demonstration of the following key attributes:<ul><li>
Quality</li><li>
Productivity</li><li>
Dependability</li><li>
Customer Focus</li><li>
Adaptability</li></ul>
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 &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; 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! #LI-AR2</div>

Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton

IHG Hotels & Resorts

<div>
 
 Join our extraordinary world!
 
 
 
 
 Distinguished design, superlative style, warm and genuine service make this Luxury &amp; Lifestyle Collection truly unique and special.
 
 
 
 With the strategic rapid growth of our luxury &amp; lifestyle brands in Qatar at IHG Hotels and Resorts, we are looking for a seasoned Director of Food &amp; Beverage with luxury and lifestyle brand hotel experiences to join our team in
 
 Kimpton Doha
 
 .
 
 
 Just a stone&rsquo;s throw from the many favourite sights of the Qatari capital, the hotel will welcome guests and locals to experience its 283 guest rooms, including suites and serviced apartments, and to enjoy a multitude of unique dining options.
 
 
 
 Job Description
 
 
 
 We serve up truly memorable experiences for our guests. But could you be our new secret ingredient? We&rsquo;re searching for a Director of Food &amp; Beverage to give our guests a taste of the high life by empowering our teams to deliver quality service and exceptional standards. As Director of Food and Beverage you&rsquo;ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
 
 
 
 A little taste of your day-to-day:
 
 
 
 Every day is different, but you&rsquo;ll mostly be:
 
 
 <ul>
 <li>
 Managing and delegating everyday duties for our team of committed hospitality professionals
 </li>
 <li>
 Maintaining food and beverage equipment, facilities and stock levels to ensure exceptional guest and corporate experiences
 </li>
 <li>
 Managing food and beverage standards to deliver against our commitment to responsible business practices
 </li>
 <li>
 Working closely with the finance team to set, monitor and refine budgets and drive revenue
 </li>
 <li>
 Multitasking to oversee multiple teams, kitchens and food outlets capable of catering to 500 people
 
 
 </li>
 </ul>
 
 What We need from you:
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field
 </li>
 <li>
 4+ years&rsquo; related experience, including management experience
 </li>
 <li>
 Fluency in English and knowledge of other foreign languages desirable.
 </li>
 <li>
 Must obtain certifications or permits as required by local governmental agencies.
 </li>
 <li>
 Speaking local language is added advantage.
 </li>
 <li>
 Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law
 
 
 </li>
 </ul>
 
 What you can expect from us:
 
 
 
 We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including a full uniform, impressive room discounts and some of the best training in the business.
 
 
 Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
 
 
 IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
 
 
 So, join us and you&rsquo;ll become part of our ever-growing global family
 
 
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Director of Food & Beverage

SPHC

<div>Join our extraordinary world! 
 
Distinguished design, superlative style, warm and genuine service make this Luxury &amp; Lifestyle Collection truly unique and special. 
 
With the strategic rapid growth of our luxury &amp; lifestyle brands in Qatar at IHG Hotels and Resorts, we are looking for a seasoned Director of Food &amp; Beverage with luxury and lifestyle brand hotel experiences to join our team in Kimpton Doha.
Just a stone&rsquo;s throw from the many favourite sights of the Qatari capital, the hotel will welcome guests and locals to experience its 283 guest rooms, including suites and serviced apartments, and to enjoy a multitude of unique dining options.
Job Description
We serve up truly memorable experiences for our guests. But could you be our new secret ingredient? We&rsquo;re searching for a Director of Food &amp; Beverage to give our guests a taste of the high life by empowering our teams to deliver quality service and exceptional standards. As Director of Food and Beverage you&rsquo;ll lead and direct food and beverage operations, ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
A little taste of your day-to-day:
Every day is different, but you&rsquo;ll mostly be:
<ul><li>Managing and delegating everyday duties for our team of committed hospitality professionals</li><li>
Maintaining food and beverage equipment, facilities and stock levels to ensure exceptional guest and corporate experiences</li><li>
Managing food and beverage standards to deliver against our commitment to responsible business practices</li><li>
Working closely with the finance team to set, monitor and refine budgets and drive revenue</li><li>
Multitasking to oversee multiple teams, kitchens and food outlets capable of catering to 500 people</li></ul>
What We need from you:
<ul><li>Bachelor&rsquo;s degree / higher education qualification / equivalent in Hotel Management, culinary arts, or related field
</li><li>4+ years&rsquo; related experience, including management experience
</li><li>Fluency in English and knowledge of other foreign languages desirable.
</li><li>Must obtain certifications or permits as required by local governmental agencies.
</li><li>Speaking local language is added advantage.</li><li>
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law
</li></ul>What you can expect from us:
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life &ndash; including a full uniform, impressive room discounts and some of the best training in the business.
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well &ndash; both inside and outside of work &ndash; and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
So, join us and you&rsquo;ll become part of our ever-growing global family
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

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