Assistant Director of Food and Beverage

Assistant Director of Food & Beverage Manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director. Essential Duties & Responsibilities: Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the resort's monthly goals. Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of team members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions. Collaborates with F&B leadership on team development, training and succession planning. Leads Front of the House team in anticipating and attending to guests needs to ensure maximum satisfaction Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Resort; Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by the team. Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities. Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved. Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 2-3 years management experience in food & beverage Experienced with procurement and inventory control system, process and procedures Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed. Excellent writing and verbal communication skills Strong attention to detail and time management skills. Desired Qualifications: Degree in hospitality, business, or related field Experience with overall oversight and coordination of training programs for F&B Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Salary Starting at $75,000 annually, BOE