Assistant Director of Food & Beverage

Job description

The Assistant Director of Food and Beverage is a leadership position responsible for managing the restaurant operations. This position enforces compliance with operational excellence at the direction of the Director of Food and Beverage, while motivating employees to deliver exceptional guest service.

• Collaborate with Restaurant General Manager to control costs, maximize profits, be current and provide unique dining experiences.
• Seek opportunities to establish the restaurant's prominent position within the competitive market.
• Review and analyze monthly results, highlight problem areas and discuss these with the Restaurant General Manager and appropriate staff. Ensure appropriate action is taken to rectify issues.
• Participate in special events and promotional functions, maintaining a high profile with current and prospective clients.
• Be aware of current trends in the industry and make suggestions for implementation.
• Attend meetings and training courses as required and continually strive for the improvement of professional skills.
• Remain current and set expectations for enforcing the highest standards of safety, sanitation, and hygiene according to State Board of Health.
• Assess guest satisfaction by visiting with dining patrons daily and reviewing guest comments.
• Exemplify the level of guest service that is expected of all team members.
• Accommodate all guest requests in an accurate and efficient manner. Coordinate all group requests and needs.
• Handle all guest complaints in a timely manner and follow up to ensure complaints or problems are resolved and action is taken to avoid recurrence.
• Recruit, interview, hire, train and evaluate team member performance.
• Communicate with staff and supervisors to ensure operational needs are met so the guest experience is a positive memorable one.
• Coach team members to reinforce positive behavior and to improve performance as needed.
• Coordinate with sales department to prepare for upcoming events.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions and inventory control.
• Maintain control systems that will assure quality and portion consistency; monitor food shipments to ensure they meet established purchasing specifications.
• Ensure proper management of assets including china, silver, glass, food inventories, beverage inventories and equipment.
Perform other duties as assigned.

Education
• Hotel/Restaurant Management Degree Preferred

Skills and Experience
• At least 3-5 years in food and beverage managerial position with at least 1 year in luxury hotel setting
• Intermediate computer skills
• Possess a good command of the English language and ability to clearly and pleasantly communicate with guests, both in person and by telephone
• Strong Food and Beverage knowledge

Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled