ASSISTANT DIRECTOR OF FOOD & BEVERAGE

Assist the Director of Food & Beverage in the foodservice operation at in the hotel and conference center with a focus on the PM shifts

Key Responsibilities:

• Financially accountable for all food and beverage outlets
• Assure that all outlets perform services according to Platinum Service especially the PM shift
• Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent.
• Ensures that the food offered to the client, customers, and employees of the operation is of superior quality.
• Directs and conducts safety, sanitation, and maintenance programs.
• Directs and coordinates training and training plans
• Maintains excellent relationships with employees, guests and Client as well as other departments within the operation.
• Able to handle responsibility for ensuring proper presentation, portion control, and maintenance of proper serving temperatures-follows HACCP standards
• Maintains close communication with the Food & Beverage Division and other department/division heads.
• Will assist in developing annual budget and action plans, including annual objectives.
• Reviews daily operating results and weekly forecasting and scheduling, taking immediate corrective action if required.
• Maintains high visibility with associates and guests.
• Conducts daily review of Food & Beverage Division hotel operations with Department Heads.
• Will attend hotel operational meetings, Food & Beverage departmental meetings, and associate-related events.
• Reviews annual objectives composed by department heads and monitors progress to completion over coming year.
• Monitors associate hires and disciplinary actions.
• Mandatory adherence to the Platinum Service process on a daily basis. To include Platinum Service Standards, Great Elements of Customer Service, and the "To BE" Philosophy.

Preferred Qualifications:

• Minimum of Bachelors Degree required
• 6 years experience in a four diamond property as a food and beverage manager or assistant Director or
• 4 years General Manager in a free standing high volume high quality restaurant.
• Extensive fine dining experience
• Demonstrated profit and loss management ability and client relations success
• Requires operations management experience with purchasing knowledge
• Excellent communication and computer skills are needed, including knowledge of MS Office products
• The individual must possess a demonstrated ability to manage multiple tasks and priorities, have all skills, and produce consistently accurate work.
• Team Player and motivator, detail oriented, forward thinking, creative, ability to work within time frame, maintain a consistently stable work environment.