Assistant Director of Food & Beverage

JOB SUMMARY: As an Abbey Resort associate, you will have the opportunity to be part of an incredible team at an all service resort situated on the beautiful shores of Geneva Lake. We aim to hire individuals who are ready and committed to exceed the expectation of every guest by genuinely creating lasting memories, maintaining a positive attitude and by providing outstanding service every time.

An Assistant Food & Beverage Director at The Abbey Resort, has a key role in the success of the food and beverage department. He or she, along with their team contribute not only to the success of a top revenue department in this organization but, also ensure that the entire team contributes to a positive experience for all our guests. The Abbey is a high-volume resort in which the assistant director will be expected to operate two distinct full-service restaurants, Banquets & Catering, Room Service, a coffee shop and two additional seasonal food and beverage outlets. This includes assisting the managers with daily operations, following standard operating procedures, conducting team meeting to discuss issues and recommendations, implement marketing strategies to increase sales, assisting in annual budget preparation amongst many other aspects relating to Food & Beverage Operations. The ideal candidate should be motivated, knowledgeable, open to learn and have a positive Abbey Resort attitude and personality.

BASIC FUNCTION: Assists the Resort Manager in the supervision of food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all operations.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• Bachelor's in business administration and or an equivalent in hospitality training.
• 2 years of F&B supervising experience.
• 5 years of F&B experience.
• Ability to make quick decisions in high stress situations.
• Excellent customer service skills.
• Pleasant and positive personality.
• Well organized.

ESSENTIAL FUNCTIONS:

• Responsible for maintaining a consistently smooth-running operation.
• Monitor and critique food quality and service levels.
• Forecasting and scheduling of staff according to occupancy levels.
• Daily tracking of payroll and revenue.
• Coaching and counseling staff, as well as holding monthly meetings for staff.
• Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, and side-stations.
• Monitoring of all current inventories and assist in end of the month inventories.
• Attending department head, conference review, food and beverage and pre-con meetings as required.
• Responsible for timely performance evaluations of staff.
• Maintaining profitability of restaurant through forecasting and staffing.
• Communicate with Resort Manager & General Manager on all upcoming events, promotions, new products, etc.
• Handling of guest complaints in a professional and efficient manner.
• Providing a pleasant and efficient atmosphere for staff and guests.

MARIGINAL FUNCTIONS:

• Effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds.
• Required to perform other tasks and duties as assigned.
• Scheduled hours may vary on business needs and may or may not include holidays, weekends, various shifts, overtime or reduced hours.
• Any other task, written or verbal, assigned by Management.
• Maintain the highest level of employee/guest relations.
• Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observe violations to Human Resources.
• Maintain a good working relationship with all Departments.

ENVIORMENT:

Indoors, dimly lit, carpeted, climate-controlled environment. Hard kitchen floors with occasional slippery or greasy areas. Handling hot china and silver. Outdoors, cement surfaces, with exposure to outdoor climate and elements.

We are an Equal Opportunity Employer

M/F/D/V