Assistant Director Of Food And Beverage

Overview:

The Assistant Food & Beverage Director is responsible for safely and efficiently managing all Food & Beverage outlets in a manner that will provide high quality products and first-class service. The employee is also responsible for ensuring that health and safety standards are always maintained per state and federal regulations. This position provides training, support, and resources to the restaurant and banquet staff. This position will closely coordinate and communicate with the Executive Chef on anticipated volumes, scheduled events, menus, etc.

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. This employee must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, this employee must have the ability to multitask, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through.

Essential Functions of the Job:

• Regular attendance and reporting to work on time, ready to begin your shift is an essential function of employment (being tardy places an unfair burden on the team)
• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs
• Communicating effectively, both verbally and in writing (i.e., use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand and follow instructions as directed by supervisor/manager
• Working Safelyis a condition of employment. All employees must follow the safety policies
• Performing the job duties as described. Reasonable accommodation will be considered in accommodating eligible employees. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources.

Job Duties and Responsibilities:

• Supervise all F&B outlets including meeting/ catering facilities
• Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings & banquet contracts
• Assist with work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
• Enforcement of hotel’s cash handling policies and procedures
• Coordinate supply purchases. Monitor and maintain inventory of supplies to prevent shortages
• Assist with formalizing and maintaining SOPs; create and execute training program for department
• Assure all beverage servers are properly trained in local and state beverage service laws and comply with Olympia’s beverage service policies and procedures
• Know menu, menu prices, composition of Food and Beverage menu items; be familiar with all daily specials and with proper plating procedures and promotions
• Maintain Food and Beverage control (i.e., portion control, liquor control)
• Participate in month-end inventory, as needed
• Participate in the daily operation of the restaurant/outlets (i.e., may perform Server, Host/Hostess, or cashier duties, as necessary)
• Ensure Room Service is provided accurately and promptly. Be sure trays are retrieved daily and callbacks are completed
• Personal commitment to receiving guest feedback on overall restaurant experience
• Maintain high standards of cleanliness and décor at all times
• Assist the Director of F&B and Executive Chef in menu development including but not limited to, Bar Menu, Outlets Menu, Catering Menus
• Assist the Director of F&B and Kitchen Management by controlling costs (i.e., limit waste, breakage, theft and minimize comps), conduct price shopping, labor management

Safety Responsibilities

• Prior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties. Provide ongoing safety training as needed or required. For example:
• If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use
• If responsible for hotel van drivers, ensure they have completed the proper safe van driving training.
• If responsible for Maintenance or Housekeeping staff, ensure they are familiar with OSHA workplace safety standards as they pertain to the hotel, safe lifting, use of ladders, use of chemicals
• Promote the company Safety Policies and Procedures; participate in Safety Committee meetings; take appropriate action to remedy safety concerns

Manager Responsibilities & Expectations:

• Support the hotel in achieving high performance levels in service and profitability
• Hold self and others accountable for achieving results
• Support a culture that promotes high employee morale and performance
• Provide strong leadership, motivate staff to reflect a high level of enthusiasm and guest satisfaction
• Respond to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve)
• Effectively coach, motivate, lead, and resolve employee concerns by timely communicating on-going positive and constructive feedback
• Keep timely & accurate documentation via performance log, attendance record, and corrective action form. Must partner with GM/HR on all terminations.
• Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll
• Interview, select, train, and orient employees per OHM’s process and procedures
• Set and adjust the rates of pay and status for direct reports (i.e., Full Time, Part Time, etc.)
• Ensure that payroll standards are being met (Verify compliance with PTO and Holiday pay policy)
• Review Time & Attendance punches in payroll and maintain Attendance Spreadsheet (log), accurately reflecting reasons for occurrences
• Review and maintain timely and accurate “status” of employees for benefit plans, i.e., Full Time, Part Time, and Terminations
• Train team how to punch in, out and transfer departments (holds employees accountable)
• Aggressively manage workers’ compensation claims (partners with GM/HR as needed)
• Use meetings, memos, or bulletins to keep staff informed of hotel events, policies, etc.
• Attend and participate in Department Manager meetings to foster open lines of communication
• Participate in the annual budgeting process and effectively manage department expenses in line with the budget
• Assume managerial responsibilities for the hotel in the absence of the GM (Must be knowledgeable of emergency procedures)

Experience/Education:

A minimum of 3 years of related work experience required; management or previous supervisory experience required; college degree or equivalent combination of education and work experience; Serv-Safe Certification required.

Salary ranged of $65k to $75k is based on experience in an upscale/luxury resort environment.

Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, duties, skills, qualifications, or working conditions associated with the role.

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Fine dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Experience:

• Restaurant Management / Supervisory: 3 years (Required)

License/Certification:

• ServSafe Certification (Preferred)

Ability to Commute:

• Cape Elizabeth, ME 04107 (Required)

Ability to Relocate:

• Cape Elizabeth, ME 04107: Relocate before starting work (Required)

Work Location: In person