Assistant Director of Food & Beverage

• Manages all restaurant operations and staff on a daily basis
• Areas of responsibility include Restaurants/Bars and Room Service
• Directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations
• Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility
• Managing Day-to-Day Operations
• Developing and Maintaining Budgets
• Leading Food and Beverage Team
• Ensuring Exceptional Customer Service
• Managing and Conducting Human Resource Activities
• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Analyzes information and evaluating results to choose the best solution and solve problems

• High school diploma or GED
• 6 years experience in the food and beverage, culinary, event management, or related professional area
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
• 4 years experience in the food and beverage, culinary, event management, or related professional area
• Knowledge of principles and processes for providing customer and personal services
• Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data
• Analytical/Critical Thinking ability
• Management of Financial Resources
• Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
• Applied Business Knowledge
• Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards
• Management of Material Resources

Chance to be proud of the work you do and who you work with