Assistant Director of Food & Beverage

Assistant Director of Food & Beverage Business Unit: The Quail Location: Carmel-by-the-Sea Join our outstanding Food & Beverage Department at The Quail as an Assistant Director of F&B, where you will oversee efficent and effective day-to-day operations, provide overall leadership and daily operations of multiple F&B outlets, ensuring exceptional service standards. Enjoy the opportunity to work at a highly prestigious hotel in beautiful Carmel Valley, California. Advance your career and develop your skills within a dynamic and supportive hospitality environment. Receive exceptional medical benefits, along with exclusive employee discounts on lodging, golf, and dining services. Key Accountabilities Assist the Food and Beverage Director in the overall leadership and daily operations of multiple F&B outlets, ensuring exceptional service standards. Oversee and support outlet managers and supervisors, fostering a collaborative and high-performance team environment. Ensure compliance with all health, safety, and sanitation standards across all F&B operations. Monitor and manage financial performance, including budgeting, forecasting, cost control, and revenue generation initiatives. Drive continuous improvement in guest satisfaction, responding promptly to feedback and implementing service enhancements. Coordinate and execute banquet and event operations, ensuring seamless delivery and guest satisfaction. Develop and implement training programs to enhance staff knowledge, skills, and service standards. Collaborate with culinary and beverage teams to design and update menus, ensuring quality and profitability. Participate in recruitment, onboarding, and performance management processes for F&B staff. - Maintain effective communication and cooperation across departments, supporting hotel-wide objectives. Uphold and promote the hotel's service culture, values, and brand standards at all times. General Requirements Proven leadership experience in upscale/luxury hotel Food & Beverage operations, successfully overseeing multiple outlets. In-depth fine dining table service expertise, with a strong emphasis on personalized guest experiences. Demonstrated commitment to exceptional guest service and fostering a positive service and employee culture. Extensive knowledge of culinary trends, wine, and spirits. Comprehensive banquet management experience, including event planning and execution. Strong financial acumen with a track record of effective revenue and cost management in hotel and restaurant settings. Outstanding communication and interpersonal skills, with the ability to collaborate across all levels and departments. Superior time management and organizational abilities; highly adaptable and consistently positive. Self-motivated with excellent problem-solving skills, thriving both independently and as a team player. Flexible availability, including nights, weekends, and holidays, to meet business needs. Previous supervisory experience in a union environment preferred but not required. Salary: $95,000.00 - $98,000.00 per year, depending on experience FOLLOW US Job Segment: Event Planning, Food Service, Banquet, Chef, Culinary, Hospitality