Assistant Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director.
Essential Duties & Responsibilities:
- Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the resort’s monthly goals.
- Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of team members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions.
- Collaborates with F&B leadership on team development, training and succession planning.
- Leads Front of the House team in anticipating and attending to guests needs to ensure maximum satisfaction
- Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Resort;
- Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by the team.
- Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling,
- Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
- Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.
- Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
- Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.
Basic Qualifications & Skills:
- High School diploma or equivalent experience
- Minimum of 2-3 years management experience in food & beverage
- Experienced with procurement and inventory control system, process and procedures
- Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
- Excellent writing and verbal communication skills
- Strong attention to detail and time management skills.
Desired Qualifications:
- Degree in hospitality, business, or related field
- Experience with overall oversight and coordination of training programs for F&B
- Manager-level certification from nationally accredited food safety training program
- Manager-level certification from nationally accredited alcohol awareness & safety training program
- Effective communication and ability to resolve conflict; Proven teamwork
Physical Requirements:
- Able to lift up to 30 lbs.
- Able to bend, stretch, and twist
- Able to stand for long periods of time
Salary Starting at $75,000 annually, BOE