RWMDR -Assistant Director of Food and Beverages

Rosewood Hotel Group; El Monteon; Presencial; MXN 900.000 - 1.300.000; Jornada completa

Descripción de la vacante

Rosewood Mandarina in Riviera Nayarit seeks an Assistant Director of Food & Beverage to oversee the daily operations of the F&B division and drive profitability while upholding brand standards.

In this role you will work with the Director and Executive Chef to implement strategies, manage budgets and forecasts, and lead a team to deliver exceptional guest experiences in a luxury resort environment.

Formación

• Diploma/Some College or an equivalent combination of education and work-related experience.
• Minimum of three years’ experience in a luxury hotel preferred.
• Minimum of five years’ management experience in Food and Beverage.

Responsabilidades

• Assist the Director of Food & Beverage in daily operations of the F&B division.
• Oversee development and implementation of departmental strategies and brand standards.
• Assist managers to achieve predetermined profit objectives and budgets.
• Provide leadership and direction to achieve guest satisfaction and profitability.
• Prepare and manage the division's budgets, forecasts, and marketing plans.

Conocimientos

Leadership

Budgeting

Guest service

Communication

Problem solving

Educación

Diploma/Some College or an equivalent combination of education and work-related experience

Descripción del empleo

Assistant Director of Food and Beverages

General Information

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Country/Region

Mexico

Province/City

Hiring Entity

Department

Food & Beverage - Services

Job Type

Full-time Permanent

Job Description

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The Assistant Director of Food & Beverage is responsible 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.

Experience:

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

About Us

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Rosewood Hotels & Resorts® has been appointed by RLH Properties, a company created by BK Partners, to manage Rosewood Mandarina which open in 2026 as Rosewood’s fourth property in Mexico. Located on the west coast of Mexico just 30 minutes’ drive from the Puerto Vallarta International Airport, the resort will be situated in the breathtaking region of Riviera Nayarit. Rich with a culture that is as colorful as the exotic flora, the Nayarit region is renowned for its diverse landscape with lagoons, rivers, volcanoes, abundant vegetation, and almost 200 miles of beach along the Pacific Ocean. Rosewood Mandarina will offer 134 guest-rooms, suites and villas with panoramic views across the mountains, beach and ocean. Guests will be able to choose from three bars and restaurants including a speciality restaurant and sunset bar as well as more informal options, such as a pool grill and beach bar. The resort will offer three pools, fitness center and a spa with 10 treatment rooms in addition to event space which will include a 300square-foot ballroom. The beachfront property will draw inspiration from the local, pre-historic Huichole and Cora cultures, combining modern luxury and comfort with the riches of its extraordinary setting. With a focus on the element of “water,” the setting will provide visitors with exclusive access to three diverse environments: the beach, the lowlands and the highlands, each offering unique activities. From fishing in the winding lagoons or off the coast of the ocean, to learning about the agricultural foundation of the region, or taking one of many scenic hikes up the mountainside, the diverse landscape will provide a perfect backdrop for travelers to connect with nature.