Assistant Director of Food and Beverage

The Assistant Director of Food & Beverage will assist in managing all aspects of the hotel's food and beverage operations. This role will be responsible for overseeing daily operations, staff management, financial performance, and guest satisfaction.

Responsibilities:

• Operations Management:
• Oversee daily operations of all food and beverage outlets, including restaurants, bars, and banquet services.
• Ensure smooth operations, efficient service, and consistent quality standards.
• Monitor and control food and beverage costs, labor costs, and other operational expenses.
• Develop and implement strategies to improve operational efficiency and profitability.
• Staff Management:
• Recruit, hire, train, and develop a high-performing team of food and beverage professionals.
• Conduct regular performance reviews and provide feedback to staff.
• Foster a positive and supportive work environment.
• Address employee concerns and resolve issues promptly.
• Financial Performance:
• Analyze financial reports to identify trends and opportunities for improvement.
• Develop and implement strategies to increase revenue and reduce costs.
• Monitor inventory levels and food costs to ensure optimal profitability.
• Prepare budgets and forecasts for food and beverage operations.
• Guest Satisfaction:
• Ensure exceptional guest service and satisfaction.
• Resolve guest complaints and issues in a timely and professional manner.
• Monitor guest feedback and implement improvements based on feedback.
• Develop and implement guest loyalty programs.
• Menu Development:
• Collaborate with the Executive Chef to develop creative and appealing menus.
• Ensure menu pricing is competitive and profitable.
• Monitor food trends and incorporate new menu items as needed.
• Event Planning and Execution:
• Oversee the planning and execution of banquets, weddings, and other special events.
• Coordinate with the sales and catering teams to ensure seamless event delivery.
• Manage event staffing, food and beverage offerings, and event setup.

Qualifications:

• Bachelor's degree in Hospitality Management or related field.
• Minimum of 5 years of experience in food and beverage management.
• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Proficiency in food and beverage cost control.
• Knowledge of POS systems and other relevant software.
• Ability to work flexible hours, including weekends and holidays.