Assistant Food and Beverage Director

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who focus on providing efficient service and meaningful experiences. Join our amazing team at Hyatt Regency Morristown This hotel, located in the heart of downtown Morristown’s historical district, features 256 guestrooms including 50 spacious studio suites, and offers over 31,000 square feet of revitalized meeting and banquet space. What are additional benefits working at Hyatt Regency Morristown Complimentary hotel nights and discounts at Hyatt properties around the world Tuition Reimbursement, 401(k) with company match, Employee Stock Purchasing Plan Medical, dental, and vision insurance after 30 days of employment Free parking and free meals Paid Family Bonding Time & Admission Assistance Paid Vacation, Sick days, New Child Leave, Holidays The Assistant Food & Beverage Director supports the Director of Operations in the overall leadership, planning, and execution of all food and beverage operations. This role oversees the daily operations of the Market, Lounge, and Banquet departments, ensuring exceptional guest experiences, operational efficiency, financial performance, and compliance with company standards. The Assistant Director provides hands‑on leadership, develops team members, and collaborates with other departments to achieve organizational goals. Key Responsibilities Operations Management Oversee the daily operations of the Market, Lounge, and Banquet departments to ensure exceptional guest service and operational excellence. Maintain high standards of food quality, beverage presentation, cleanliness, and service. Ensure compliance with all health, safety, sanitation, and liquor regulations. Monitor guest satisfaction and promptly resolve service issues and concerns. Conduct routine inspections of all F&B outlets and banquet facilities to maintain brand standards. Banquet Operations Lead banquet operations, ensuring seamless execution of meetings, conferences, weddings, and special events. Collaborate with Sales, Catering, and Culinary teams to ensure accurate event planning and successful event delivery. Review banquet event orders (BEOs) and ensure staffing, equipment, and service requirements are properly coordinated. Oversee event setup, service execution, and post‑event breakdown while maintaining quality standards and guest satisfaction. Leadership & Team Development Recruit, train, coach, schedule, and evaluate outlet and banquet management and staff. Foster a positive, guest‑focused, and team‑oriented work environment. Conduct regular team meetings and provide ongoing performance feedback. Support succession planning and employee development initiatives. Financial Management Assist in preparing and managing departmental budgets. Monitor labor costs, scheduling, payroll, and productivity to achieve financial objectives. Control food, beverage, and operating expenses while minimizing waste. Analyze sales trends and implement strategies to maximize revenue and profitability. Assist with inventory management, purchasing, and cost controls. Guest Experience Ensure personalized, professional, and timely service across all F&B operations. Build relationships with guests and respond effectively to feedback. Develop initiatives to enhance guest satisfaction and drive repeat business. Administrative Responsibilities Prepare operational reports and participate in management meetings. Ensure accurate documentation of inventories, payroll, scheduling, and departmental records. Support implementation of company policies, brand standards, and operational procedures. Perform Manager‑on‑Duty responsibilities as assigned. Duties include: Responsible for short and long term planning and the management of the Food and Beverage operations. Develop and recommend the budget, marketing plans and objectives and manage within those approved plans. Implement and maintain F&B sales/marketing programs. Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations. Coordinate food and beverage operations with other hotel departments to ensure efficient guest service. Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality. Implement procedures to increase guest and associate satisfaction. Exercise quality control for both food and beverage. Maintain Hyatt standards of service and ensure their implementation. Perform daily walk‑through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards. Maintain communications with Corporate Staff. Coach and counsel employees to reflect Hyatt service standards and procedures. The salary range for this position is $75,000 to $90,000. Qualifications Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. 4 years or more of progressive hotel Food and Beverage experience (typically with Hyatt). Service‑oriented style with professional presentation skills. Proven leadership skills. Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high‑volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line. Clear and concise written and verbal communication skills. Must be proficient in Microsoft Word and Excel and POS systems. Must have excellent organizational, interpersonal and administrative skills. Experience implementing new F&B concepts. Ability to work flexible schedules, including evenings, weekends, and holidays. #J-18808-Ljbffr National Black MBA Association