Assist Director F&B

Description

Are you a foodie with a passion for hospitality? Le Meridien St Louis Clayton is looking for an Assistant Director of Food & Beverage to lead a team of experienced F&B associates. The Assistant Director of Food & Beverage will lead associates with hospitality and style in our hotel restaurant, Café la Vie, coffee bar, and IRD. In addition, the Assistant Director of Food & Beverage leads operations on our roof top pool deck where guests savour the good life by chasing an endless summer.

With Crescent Hotels & Resorts you have an opportunity to elevate your career and shine bright with a company that cares. Benefits include tiered medical plans so you can have the coverage right for you, your family, and furry friends, a matching 401k, and world-wide hotel discounts with paid time off to utilize them!

If you are considering taking the next step in your career journey, don’t wait! Le Meridien St Louis Clayton is the place you belong!

JOB OVERVIEW:

As an Assistant Director of Food & Beverage, you will oversee the direction and activities of the Food & Beverage department to maintain high standards of food and beverage quality, service, and merchandising to maximize hotel profitability.

REPORTS TO: Director of Food & Beverage

ESSENTIAL JOB FUNCTIONS:

• Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurant, banquets, pool, kitchen, etc.
• Develop, implement, and monitor schedules for the operation of all food and beverage sub-departments to achieve profitable results.
• Implement effective control of food and beverage labor costs among all sub-departments to Crescent standards.
• Interview, hire, train, and recommend performance evaluations, resolve problems, provide open communication, and recommend discipline/termination when appropriate.
• Abide by all state, federal, and corporate requirements.
• Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
• Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.
• Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associates at all levels.
• Communicate both verbally and in writing to provide clear direction to staff.

Any job-related task assigned by management.

MINIMUM QUALIFICATIONS:

• • 2 years leadership experience in a F&B role
  • Excellent communication skill (verbal and written)
  • Knowledge of Federal & State food safety/alcohol compliance law
  • MICROS experience preferred