Assistant Director of Food & Beverage

Overview The Assistant Director of Food & Beverage will serve as the leader in assigned venues. The Assistant Director of Food & Beverage will market creative ideas to promote business; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistent with 4/5-Star standards. Additionally, the Assistant Director of Food & Beverage will lead all initiatives in the Food & Beverage Department as they relate to Quality Assurance, Training and Development. Responsibilities Attaining budgeted revenue and net operating income. Coverage for all resort activities in the evening. Primary focus to be Banquet & Restaurant operations. Supporting food and beverage revenue centers, as assigned, within the resort. Assure product quality and consistency is maintained. Oversee all hiring and training procedures as needed. Promote inter-company business relations…share best practices. Daily communication with the VP of Food & Beverage and Executive Chef. Perform coaching, training and development with direct reports. Promote guest satisfaction throughout the operation. Promote creativity and innovation with the Food & Beverage Team. Support business strategies which are aligned with Terranea Resort’s overall mission, vision, values and strategies. Provide thoughtful and exemplary leadership for leaders and associates to create a culture of collaboration and strong functional coordination. Support Human Resources activities. Additional Duties & Responsibilities Ensure that the food and beverage organization is rigorous in its development of deep customer knowledge capitalizing on new technologies to enhance service relevance. Develop and implement action items to achieve revenue goals. Formulates, recommends and implements procedural guidelines, policies and standards pertaining to the overall Food and Beverage operations, service quality, training and development, cleanliness and sanitation, and cost control. Coordinates & presents Associate and Manager Training Programs. Coordinates with Management Team to develop standardized departmental training curriculum; Assist with the development of departmental training manuals. Assists the department with recruiting and hiring efforts. Assists with employee recognition programs and events. Collaborate with peer management to establish benchmark Total Guest Satisfaction levels, communicate these to the team and support the team in achieving the highest levels possible. Ensure labor and expense guidelines are adhered to in order to maintain budgeted expenses. Establish and enforce property specific Standard Operating Procedures. Institute and monitor service and/or product upgrades in order to maintain the company’s competitive edge. Maintain training and development plans to meet the goals of the managers as well as the company. Based on shared responsibility and leadership…unifying the talent and energy of each member of the team. Continually drive operational excellence by supporting the Food and Beverage team in identifying issues and developing action plans as it relates to standards. Leads strategic development of learning initiatives at all levels of the organization. Creates quality standards and derives strategies to achieve Terranea goals and objectives. Participate in the development of the business growth strategy and business development. Research and solicit outside training resources, as needed. Work with the VP of Food & Beverage and the Human Resources Dept. on workforce planning to assure adequate and appropriate staffing levels and future manpower needs through participation in the selection, development and motivation of key managers. Will ensure compliance to established Terranea Resort philosophy and will lead and develop operational management to ensure the organization has bench-strength to support long-term growth. Responsible for the financial performance of Food and Beverage Operations. Qualifications Must have proven track record building sales, via promotional activities, up-selling techniques and sound marketing. Must be available to work evenings. Must have knowledge of health department rules and regulations, liquor laws and regulations. Must have understanding of the budgeting and forecasting process. Capable of analyzing business levels and scheduling appropriately. Must be proficient in Microsoft applications (Excel/Word/Outlook). Proficient with Micros, Delphi, Open Table, and BirchStreet. Must have a strong customer service aptitude. Must have excellent verbal and written communication skills. Must possess well developed leadership skills. Ability to implement and uphold service standards. Possess deep knowledge of the customer globally and understand the implications of cultural differences for service requirements. Ability to lead and direct performance of all F&B associates and leaders. Be able to work with and understand financial information, data and basic arithmetic functions Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 20 pounds of force Must be able to stand or walk for long periods of time Experience, Education, & Licensure High school diploma or equivalent required Two or four-year degree in field of choice preferred 10 years of progressive combined experience in a hotel food and beverage department and Banquet Operations preferred 4 or 5-star background, knowledge and ability to implement such standards preferred Valid Food Handler and RBS Certification Compensation Base Pay Start Rate: $155,000 - $170,000/Yr. + Bonus! We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! #J-18808-Ljbffr