Assistant Director of Food and Beverage

The Assistant Director of Food and Beverage will manage the food and beverage departments of the hotel to include banquets, food service and beverage service and maintain established operational standards and maximize profits of the hotel. HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE Maintain high standards of food and beverage quality, guest service, and overall customer satisfaction while ensuring compliance with company standards. Achieve budgeted revenues, expenses, and profitability goals for the Food & Beverage Department while assisting with preparation of the annual hotel budget. Maintain product and service quality through ongoing evaluations, guest feedback review, complaint resolution, and corrective action as needed. Monitor restaurant and banquet operations to ensure guest satisfaction, operational efficiency, and alignment with hotel objectives. Assist with the development of local and national food and beverage sales and marketing programs while determining future business needs and workload requirements with the Sales Department. Develop short- and long-term financial and operational plans that support the overall goals and objectives of the hotel and Food & Beverage Department. Establish and maintain preventative maintenance programs for restaurant and banquet assets, ensure proper equipment cleaning after functions, and protect physical property. Improve guest satisfaction through employee development, job engineering, quality standards, training, scheduling, and maintaining a positive service culture. Manage departmental operations in compliance with company policies, procedures, local, state, and federal regulations, including Human Resources practices, labor compliance, and employee development. Maintain security and financial procedures, including cash handling, credit control, inventory management, addressing guest concerns, and assisting with banquet room setups according to sales specifications. Other duties as assigned. ACADEMIC BACKGROUND Bachelor’s Degree in Hotel Management or Business 2 years supervisory experience in food and beverage operations as a Department Manager. 2 years line level operations experience, and 2 years of direct sales or retail trade experience; or, an equivalent combination of education and experience Licenses/Certifications TIPS Certification Food Safety Certification Benefits Medical, dental, and vision (HSA available) Company-paid disability & life insurance Employee Assistance Program Supplemental benefits 401(k) with match Employee hotel discounts Paid vacation & sick time Free Parking and Dry Cleaning Salary: $110,000-120,000 Source: Hospitality Online