Director of Food and Beverage | Hilton Phoenix Resort

Are you ready to make a lasting mark on a flagship resort? The Hilton Phoenix Resort at the Peak is undergoing an exciting transformation, and we’re looking for a visionary Director of Food & Beverage to shape its future.  This is not just a job—it’s a rare opportunity to lead a dynamic team through a highly anticipated renovation and rebranding project that will redefine luxury in the region. If you’re a Food & Beverage leader who thrives on transformation, innovation, and building legacies, this is your opportunity to make a difference.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright

We are committed to providing you with:

• Highly competitive wages
• An exceptional benefit plan for eligible associates & your family members
• 401K matching program for eligible associates
• Discounts with our Crescent managed properties in North America for you & your family members

ESSENTIAL JOB FUNCTIONS:

As the Director of Food and Beverage, you will oversee the direction and activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability.

• Plan and direct the functions of administration and planning of the Front of House Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various front of house food and beverage sub-departments, e.g. room service, restaurants, banquets, pool, etc.
• Oversee banquet operations and work in conjunction with Sales team to develop banquet menus & coordinate special events.
• Work in conjunction with Executive Chef to develop and change F&B programing seasonally.
• Develop, implement and monitor schedules for the operation of all front of house food and beverage sub-departments to achieve a profitable result.
• Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
• Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly 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.
• Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
• Continuously 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.
• Communicate both verbally and in writing to provide clear direction to staff.

REQUIRED SKILLS/ABILITIES:

• 3 years leadership experience in a Food and Beverage role.
• Food Manager Certification is highly preferred.
• Excellent communication skills (verbal and written).
• Knowledge of Federal & State food safety/alcohol compliance law.