Director of Food and Drinks - Conrad Abu Dhabi Etihad Towers Hilton Hotels

The Director of Food & Drinks oversees the complete management and strategic direction of the hotel s Food & Drinks division, including restaurants, bars, banquets, in-room dining, and special events.

With a focus on excellence, innovation, and guest satisfaction, the Director of Food & Drinks ensures every outlet reflects the unique character of the Conrad brand where modern elegance meets inspired service. The role combines a deep passion for gastronomy with strong business acumen to drive operational success, profitability, and brand distinction. Specifically, you will be responsible for performing the following tasks to the highest standards:

Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation as well as luxury requirements, Quality Audits and Forbes standards.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage subdepartments 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.

Work together with the Executive Chef and Food & Beverage management team 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 subdepartments 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 other 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 Hotels Corporation 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 Drinks (Management) Team Members according to HHC policies and procedures.