Assistant Director of Food & Beverage

Description

Position Summary 

The Assistant Director of Food & Beverage is a key leadership role responsible for supporting the strategic, operational, and financial performance of all food and beverage outlets. This position partners closely with the Director of Food & Beverage to ensure exceptional guest experiences, operational excellence, team development, and profitability across all dining venues, bars, banquets, and in-room dining operations. 

Essential Duties & Responsibilities 

Operational Leadership 

• Assist in overseeing daily operations of all food and beverage outlets, including restaurants, bars, lounges, banquets, and room service. 
• Ensure all service standards, policies, and procedures are consistently followed. 
• Maintain a visible presence on the floor to support service teams and enhance guest engagement. 
• Ensure compliance with all health, safety, sanitation, and liquor regulations. 

Guest Experience & Service Excellence 

• Champion a culture of exceptional hospitality and personalized service. 
• Address guest concerns promptly and professionally, ensuring resolution and satisfaction. 
• Monitor guest feedback and implement improvements to enhance the overall dining experience. 

Financial & Administrative Management 

• Assist in managing budgets, forecasting, and cost controls (labor, food, beverage, and supplies). 
• Analyze financial reports and KPIs to identify trends, opportunities, and areas for improvement. 
• Support inventory control, purchasing, and vendor relationships to ensure quality and cost efficiency. 

Team Leadership & Development 

• Assist in recruiting, training, onboarding, and coaching F&B leadership and line staff. 
• Foster a positive, professional, and accountable work environment. 
• Support performance management, scheduling, and labor optimization. 
• Lead by example and promote teamwork, integrity, and continuous improvement. 

Strategic & Collaborative Support 

• Partner with the Director of Food & Beverage on menu development, concept execution, and special events. 
• Collaborate with Culinary, Sales, Banquets, Marketing, and other departments to ensure seamless operations. 
• Assist with planning and execution of banquets, catering events, and special promotions. 

Qualifications & Experience 

• Minimum of 3–5 years of progressive leadership experience in Food & Beverage within a luxury hotel, resort, or high-end restaurant environment. 
• Strong operational knowledge of restaurant, bar, banquet, and service operations. 
• Proven ability to lead teams, manage budgets, and drive service excellence. 
• Excellent communication, organizational, and interpersonal skills. 
• Experience with POS systems, inventory systems, and scheduling software preferred. 

Skills & Competencies 

• Strong leadership and team development abilities 
• Exceptional guest service orientation 
• Financial acumen and attention to detail 
• Problem-solving and decision-making skills 
• Ability to thrive in a fast-paced, high-volume environment 
• Professional demeanor and polished presentation 

Physical Requirements 

• Must be able to stand and walk for extended periods. 
• Ability to work flexible schedules, including nights, weekends, and holidays. 
• Ability to lift up to 25 pounds and perform tasks requiring manual dexterity.