Assistant Director of Food & Beverage

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We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel, is looking for an extraordinary & exceptional Assistant Director of Food & Beverage. The Assistant Director of Food & Beverage is r esponsible for overall operation of Food and Beverage Division and is responsible for divisional financials, profitability, hitting or exceeding KPI goals and objectives, as well as motivating, coaching, and leading the team. Ensures the division is running effectively and meeting all company standards to include execution of service, guest interaction, atmosphere, and cleanliness. Genuine passion for the hospitality industry and entrepreneurial spirit.

Essential Duties and Responsibilities:

• Assist the Director of Food & Beverage in managing daily operations of food and beverage division.
• Oversee the development of departmental strategies and ensure implementation of the hotel initiatives in accordance with brand service standards.
• Assist subordinate managers to establish and achieve predetermined profit objectives.
• Provide leadership and direction in the execution and measurement of guest satisfaction to ensure continued growth and profitability.
• Prepare, recommend and manage the division's annual budgets, forecasts, marketing plans and objectives.
• Monitor and manage team performance by providing supervision and professional development, counseling and coaching. 
• Maintain complete knowledge of and comply with all divisional policies, service procedures and standards.
• Ensure that annual competitor pricing analysis is completed for the division. 
• Ensure that standards are maintained at a superior level on a daily basis.
• Participate in establishment of a marketing and public relations plan for F&B. 
• Monitor productivity guidelines for all F&B departments. Maximize profits within F&B. 
• Establish and implement annual objectives for F&B department in accordance with company and Rosewood standards. 
• Prepare and maintain operating budget. Attend budget meetings on a regular basis. 
• Select and direct F&B department heads. 
• Ensure that the required operating licenses and permits are displayed as required by law. 
• Work closely with the Director of Food & Beverage and Executive Chef to achieve the hotel's F&B goals and objectives. 
• Support and uphold hotel standard operating procedures concerning hiring, associate relations, supervision, and disciplinary action. 
• Participate in quality control activities to ensure food quality, presentation, delivery and service is maintained at a superior level. 
• Work closely with the Executive team to support and achieve the resort goals and objectives. 
• Interact in courteous and professional manner with all guests, associate and community members. 
• Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties. 
• Apply principles of logical thinking to a wide range of unstandardized intellectual and practical problems in order to perform and direct many varied and complex tasks. 
• Lead F&B Meetings and participate in the biweekly Senior Managers meeting and weekly events meetings. 
• Lead, direct, coordinate, influence and persuade associate in order to maintain service quality standards. 
• Interact with supervisor, subordinates, co-workers, to complete assignments, resolving associate and guest complaints. 
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form. 
• Perform a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
• Maintain clean and safe work area.
• Support the company risk management programs to reduce accidents and improve department working conditions. 
• Ensure that the division is represented as required for monthly resort-wide initiatives such as but not limited to safety committee meetings, Loop meetings etc
• Maintain positive and professional relationships with all partners and approved vendors.
• Negotiate best pricing for the division as well as support for various activations, programming, and F&B related initiatives. 
• Act as a Senior Manager on Duty.
• All other duties as required.

Confidentiality:  While working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

General Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the division.
• Demonstrates project management experience in organizing, planning and executing large-scale projects from conception through implementation.
• Demonstrates experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others.
• Ability to lead a team, flexibility with work schedule.
• Ability to enforce hotel's standards, policies and procedures; ability to prioritize, organize and delegate work assignments.
• Ability to direct performance of divisional leaders and follow up with corrections where needed; ability to motivate divisional leaders and maintain a cohesive team.
• Ability to promote positive work relationships with service personnel and other departments.
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines.

Language:  Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements: Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Restaurant Environment: Constantly exposed to heat, high cold, slippery surfaces and appliances such as stove, oven, dishwasher, cooking top, as well as housekeeping and cleaning tools.

Qualifications: 

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Must have a current and valid ServSafe Food Protection Managers Certification.
• Must have a current and valid Responsible Beverage Service Certification and Alcoholic Beverage Control (ABC) Server ID.

Experience: 

• Minimum of three years’ experience in a luxury hotel preferred.
• Minimum of five years’ management experience in Food and Beverage.

The salary range for this position is $125,000 to $130,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.