Assistant Director of Food and Beverage

• Responsible for the overall operations and staff of the Food & Beverage department. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives.
• Ensure that scheduling is done in an effective and efficient manner, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Responsible for preparing, monitoring and adhering to budgets and ensuring compliance to departmental budget initiatives. Reports budget concerns / deviations to the GM/VP.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.  Ensures customer service standards are followed by all team members and addresses issues as they arise.  Responsible for the overall achievement of department customer service goals.    
• Provides and presents the GM/VP with updates to plans and provides appropriate explanations and solutions to variances.
• Ensures that the receiving, holding and issuance of products are within the quality and control standards.
• Tie operational challenges to strategic direction and the ability to be effective in a large organization.
• Oversees the Food & Beverage leadership staff by providing instruction to achieve maximized efficiency and profitability in the department.
• Makes recommendations, and sometimes final decision, in designing and engineering menus.
• Implements and audits inventory and cost control systems and procedures.
• Ensures all safety and sanitation policies are followed in accordance with local, state, and federal guidelines.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM.
• Maintains strict confidentiality in all departmental and company matters.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor’s degree (B.A./B.S.) from an accredited four year college or university or equivalent; or four to eight years Food and Beverage leadership experience; or combined education and experience. Minimum of four years previous F&B experience at manager level or higher required.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to write reports, business correspondence, and procedure manuals.
• Must be proficient in all Microsoft applications and be knowledgeable in all Food & Beverage software systems.
• Ability to train and motivate team.
• Able to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Food & Beverage products.
• Delegation, negotiation and diplomacy skills required.
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Excellent motivational, communication and customer service skills required.
• Well-developed guest and employee relations skills.
• Must have extensive knowledge of food cost and labor analysis.
• Knowledge of all phases of Food & Beverage administration, cost control and familiarity of all food and beverage services is required.