Director of Food and Beverage

Description ASSISTANT DIRECTOR OF FOOD & BEVERAGE Position Summary The Assistant Director of F&B leads all beverage operations across outlets and provides leadership for Café and Pool operations. Working under the Food & Beverage Director, you oversee the development and execution of beverage programs, manage day-to-day operational leadership of the beverage team, provide sommelier support during service, and coordinate F&B operations across multiple outlets. You serve as a strategic partner to the F&B Director, managing a team of F&B Managers and operational leaders while ensuring consistent brand standards, profitability, and guest satisfaction across all food and beverage concepts. Beverage Program & Strategy Develop, oversee, and execute the comprehensive beverage program across all outlets (Barberry, Flamingo Bar, Pool, Café, and IRD), ensuring alignment with brand identity and profitability targets. Own wine and spirits selection, curation, and pricing strategy across the property; provide creative direction and SOPs for wine program execution. Manage beverage procurement, inventory, and vendor relationships; analyze costs and margins to optimize profitability. Provide sommelier support and wine education during service; train and develop beverage staff on wine knowledge, upselling, and service excellence. Operational Leadership & Management Lead and develop F&B Managers, Senior F&B Manager, and operational supervisors across Barberry, Flamingo Bar, Pool, Café, and IRD; provide coaching, performance management, and career development. Oversee scheduling, labor management, and cost control across all assigned outlets in coordination with operational managers. Set and enforce operational standards, service protocols, and quality benchmarks across all F&B concepts. Conduct regular performance reviews, training sessions, and operational audits to ensure consistency and continuous improvement. Escalate and resolve complex guest concerns, staff issues, and operational challenges. Café & Pool Operations Leadership Provide operational leadership and strategic oversight for Café and Pool operations, ensuring brand standards and profitability. Work with operational managers to drive guest satisfaction, efficiency, and cost control in these outlets. Coordinate menu development, promotional strategies, and seasonal programming for Café and Pool. Partnership with F&B Director & Culinary Leadership Partner with the Food & Beverage Director on overall F&B strategy, budget management, and financial performance across all outlets. Collaborate with Executive Chef and culinary team on menu planning, food-and-beverage pairing strategies, and creative programming. Provide operational and strategic input on hotel F&B initiatives, guest experience enhancements, and revenue optimization. Administrative & Business Operations Own P&L oversight for beverage operations and contribute to overall F&B financial performance. Prepare reports, forecasts, and operational metrics for the F&B Director; track KPIs across all outlets. Ensure compliance with ERHG policies, TABC, health department, and food safety standards across all F&B operations. Partner with HR on hiring, onboarding, performance management, and team-member relations in line with ERHG procedures. Standards & Conduct Uphold ERHG's image and standards at all times, on and off the floor. Foster a harmonious, positive, and professional work environment; model leadership, integrity, and hospitality. Complete responsibilities on time and in accordance with company policies and procedures. Requirements Qualifications Heavy hotel or resort beverage program management experience Proven experience managing multiple F&B outlets simultaneously Strong wine knowledge, sommelier-level expertise preferred, and demonstrated ability to build and mentor beverage programs Solid command of P&L, labor, purchasing, inventory, and cost management Proven leadership ability to develop, coach, and retain a management team Excellent communication, problem-solving, and guest-relations skills Working knowledge of TABC, health department, and food safety standards ServSafe Manager and TABC certified (or able to obtain) Physical Requirements Ability to stand and walk for extended periods during service. Ability to lift and carry up to 50 pounds when needed. Frequent bending, reaching, and repetitive motion. Ability to work safely in active restaurant and bar environments. Ability to work evenings, weekends, and holidays when necessary, including on-call availability. Direct Reports: F&B Managers, Senior F&B Manager, Café Supervisors, Pool Managers, and related F&B operational leadership. Reports To: Food & Beverage Director. This job description is a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business needs, and team members may be asked to perform other duties as reasonably assigned. #J-18808-Ljbffr