Assistant Director of Food and Beverage

The  Assistant Director of Food & Beverage will oversee the successful operations of all food and beverage operations including banquets, catering and outlet. This position coordinates the day-to-day operations for all areas, ensures proper food and beverage inventory levels, equipment maintenance, communication with vendors and oversees appropriate staffing..

RESPONSIBILITIES

• Establish, implement, and uphold food quality, handling, and service standards to ensure a consistently high-level experience.
• Recruit, hire, train, schedule, and manage staff, overseeing teams of up to 25 employees and leaders as needed.
• Lead and develop staff to deliver exceptional customer service and create memorable experiences through proactive guest engagement.
• Oversee all food and beverage operations for banquet functions, room service and outlet.
• Develop and execute seasonal beverage menus changes.
• Develop and execute standards that enhance guest satisfaction and drive revenue growth.
• Collaborate with Sales and Marketing to successfully execute premium experiences and contracted events.
• Develop and manage annual budgets, financial forecasts, and labor plans while controlling food, beverage, and labor costs.
• Manage inventory, purchasing, vendor relationships, equipment maintenance, and brand compliance.
• Oversee POS systems and prepare nightly, monthly, and seasonal revenue and performance reports.
• Ensure appropriate staffing levels for all events.
• Respond promptly and professionally to guest concerns, implementing effective service recovery solutions.
• Maintain compliance with all local, state, and federal health, safety, and alcohol service regulations, including required food safety and alcohol training certifications.
• Perform other duties as assigned.

REQUIREMENTS

• A degree in Hospitality, Restaurant Management, Food Service Management, or a related major is preferred.
• At least 2 years of experience in food and beverage management or event management.
• Strong problem-solving skills.
• Proven experience managing budgets, labor models, and cost controls.
• Must be able to work a flexible schedule, including nights, weekends and holidays.
• Knowledge of food safety regulations, alcohol service laws and industry best practices.
• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in a fast-paced environment.

Certifications/Licenses Required:

• TIPS Certified Trainer
• ServSafe Certified