Assistant Director of Food and Beverage

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