Assistant Director of Food & Beverage

Temps plein

JOB PURPOSE:

Maintenance of established service standards of the Food and Beverage Outlets, Banquets and Room Service. Supervision of head food and beverage cashier and cashier support services. Assist in planning and actuating special events that are public relations

worthy. Training trainers of service standards.

ESSENTIAL JOB FUNCTIONS:

• Consistent maintenance of/and refinement of service standards.
• Correlation of outlet P & L and financial information monthly.
• Maintenance of adequate service ware of outlets through communication with Executive Steward.
• Assist outlet managers and unit chefs in refinement of successful daily menu specials.
• Assure consistent maintenance of corporate Food and Beverage systems and control

procedures in all "front of house operations".

• Assure unit management development through well planned cross training programs.
• Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.

• Maintenance of accurate private wine bin inventories.
• Consistent maintenance of environments of all outlets and related areas.
• Maintenance of all outlet key control procedures.
• Assure forecasts of daily linen consumption, and communicate needs to ExecutiveHousekeeper.

• Monitor serviceability of front of house uniforms and forecasts uniform consumption and purchase schedule.
• Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
• Assures proper functioning of CTC systems and information gathering from system.
• Assures daily menu abstracts are completed and summarized.

• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
• Assures customer credit information is disseminated daily.
• Assures outlet pars of all china, glass, and silver are at identified levels daily.
• Attends daily and weekly food and beverage meetings.
• Participates in Key Result Area planning, organizing, and controlling.

QUALIFICATIONS:

• Position requires a minimum of four years progressive experience in Food & Beverage Management, with at least two of these years in a leadership position in a full service, four diamond hotel operations. Large convention hotel experience preferred. Must have experience managing banquet and outlet operations.
• College degree preferred.
• Must have extensive hands-on food and beverage knowledge and experience including managing multiple outlets, banquets, inventories, menu development and P&L responsibilities.
• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.
• Strong computer and technical skills to include Micros and on-line purchasing systems.
• Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff. Ability to effectively mentor key leadership positions, to include department heads and assistant managers.
• Able to set priorities for the outlet and banquet leadership teams and provide feedback to others that enhances performance.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.
• Demonstrated ability to handle progressive discipline/coaching discussions.
• Proven ability to engage associates at all levels.
• Serve Safe certified food manager | Unexpired TABC required.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.
• Candidate must be able to work in a fast paced environment and be able to handle multiple priorities.
• Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.
• Ability to work well under pressure, think clearly, quickly and make concise decisions
• Demonstrated ability to work with Sales and Catering leadership.
• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
• The ability to stand/walk for extended periods of time. The ability to lift and carry up to 40 lbs and push/pull up to 50lbs. Requires bending, twisting, reaching overhead and kneeling.
• Work flexible hours as needed during busy times and high profile events.

ENVIRONMENT & POSITION ANALYSIS

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion. May work both indoors and outdoors.

TOOLS & EQUIPMENT:

• Desktop computer (Epitome, GoConceirge, Delphi, Meeting Matrix, Synergy, Microsoft Office, Kronos, Birchstreet, Micros terminals, Open Table), printer, telephone, copier, fax machine, two-way radio dispatch, scanner.