Assistant Director of Food And Beverage

Hutchinson Consulting; Massachusetts; On-site; USD 90,000 - 150,000; Full time

Job summary

Forbes Five-star Property in the Eastern US is seeking an experienced Assistant Director of Food & Beverage to oversee the F&B operation across restaurants, bars, lounges, banqueting and room service.

The candidate should have strong leadership, interpersonal and analytical abilities, plus a solid work ethic and business acumen to drive service excellence.

Qualifications

• Five to seven years of experience in food & beverage management.
• Excellent communication skills and a strong, innovative mindset.
• Strong community relations.
• Ability to motivate and lead a team.

Responsibilities

• Manage day-to-day life of the F&B department at operational and administrative levels.
• Direct and control F&B activities to ensure quality standards, policies and procedures.
• Perform controls to ensure quality standards are met.
• Prepare and conduct annual performance reviews.
• Develop the team through monitoring and training actions to improve performance.
• Conduct recruitment interviews and inform staff about department objectives and policies.
• Monitor payroll and staffing costs for the department.
• Ensure all F&B departments are not in difficulty through regular monitoring.
• Establish rational annual income and expenditure plans for the F&B.
• Focus on maximizing the department's profit and controlling costs.
• Contribute to the hotel's annual marketing plan to increase revenue.
• Collaborate with General Management, DOFB, Chefs and Sommelier to design menus/cards.

Skills

Leadership

Communication

Analytical thinking

People management

Adaptability

Education

College degree in hotel/restaurant management

Job description

Experienced and passionate Assistant Director of Food and Beverage sought by incredible Forbes Five-star property in the Eastern US.

We are looking for someone who will assist in all aspects of the Food & Beverage Operation which includes all restaurants, bars & lounges, banqueting, and room service.

This person will have strong leadership, interpersonal and analytical skills is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.

The ideal candidate will demonstrate the following key characteristics:

• College degree preferably specializing in hotel/restaurant management experience is required.
• Five to seven years previous experience in food & beverage management
• Excellent communication skills and a strong, innovative mindset
• Strong community relations
• Ability to motivate and lead a team of professionals

The Assistant Director of Food & Beverage is responsible for assisting in:

• Management of the day-to-day life of the Department, both at the operational and administrative levels.
• Directing and controlling the activities of the various departments of the F&B Department to ensure the application of the quality standards, policies and procedures.
• Performing the necessary controls in all areas of the F&B Department to ensure that quality standards are met.
• Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department.
• Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance.
• Conducting recruitment interviews according to the Quality Criteria and conducting to ensure that staff are well informed about the department's objectives and hotel policies.
• Monitor the proper management of the Department's payroll.
• Regularly monitor the F&B staff to ensure that none of the F&B departments are in difficulty.
• Establish rational annual income and expenditure plans for the F&B.
• Concentrate its efforts on maximizing the Department's profit and controlling costs.
• Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue
• Work closely with the General Management, DOFB, Chefs and Sommelier to design the cards/ menus.