Assistant Director of Food & Beverage- Hotel

Description

Title: Assistant Food & Beverage Director

Department: Food and Beverage

Supervisor: Food & Beverage Director

Summary:

The Assistant Food & Beverage Director is responsible for administering, managing, and controlling the daily operations of the food and beverage division, ensuring excellent service and operational efficiency.

Responsibilities:

• Assist with the selection, training, counseling, and motivation of hourly associates.
• Contribute to developing the F&B Department’s budget and manage vendor relationships to ensure services and invoices align, securing the best prices for supplies.
• Foster an associate culture of attentiveness and anticipation of guest needs, ensuring proper execution of guest special requests.
• Ensure associates are trained on and knowledgeable of hotel emergency procedures.
• Participate in community activities, associate functions, and guest events.
• Maintain clear and effective communication within the department and with the General Manager.
• Serve as "Manager on Duty" as needed.
• Supervise and train all management-level associates in the food and beverage discipline, ensuring coverage of all shifts.
• Schedule, evaluate, and direct all F&B personnel; provide disciplinary action when necessary.
• Provide associates with the tools and equipment needed to perform their jobs efficiently.
• Participate in department meetings, property MOD programs, inventories, and leadership team meetings.
• Set and review performance standards in food preparation, purchasing, and production, including specs, recipe cards, and inventory control.
• Ensure cleanliness, sanitation, and organization in all F&B operating areas.
• Coordinate F&B efforts to match the business volume generated by Catering, Sales, and Rooms Division.
• Establish and review liquor procedures to ensure security and accountability.
• Handle guest complaints and coordinate follow-ups to ensure guest satisfaction.
• Ensure compliance with federal, state, and local food and liquor laws.
• Prepare and operate within approved budgets and established guidelines regarding costs, expenses, sales, and profits.
• Create weekly sales and payroll forecasts and ensure efficient staffing levels.
• Assist in promotional efforts to maximize sales.
• Analyze and monitor profit and loss statements.
• Interview and hire personnel when department managers are unavailable.
• Review and approve F&B department personnel decisions, including hires, job transfers, and terminations.
• Conduct performance evaluations, training sessions, and ensure adherence to Standard Operating Procedures.
• Develop new food menus for the Restaurant, Room Service, Lounge, and Catering departments.
• Promote training and development within the F&B department.
• Ensure a safe work environment by following all safety and security procedures.
• Conduct staff performance evaluations at 90-day and annual intervals.

Additional Duties:

• Active member of the property’s Leadership Team.
• Assist other Leadership Team members and managers as needed.
• All associates must adhere to the Concord Hospitality Associate Handbook.

Signature:

I have read and accept the responsibilities described in the above job description.