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Property Name
Stamford Hilton
Job Title
Assistant Director, Food & Beverage Outlets
Company Name
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Assistant Director, Food & Beverage Outlets

Apply Now Atrium Hospitality is a leading hotel and asset management company headquartered at Deerfield Point in Alpharetta, GA, overseeing a portfolio of hotels licensed primarily through the Marriott, Hilton and Intercontinental brand families. We strive to bring to life a culture that promotes the four simple values that drive our business: Perseverance, Respect, Service, and Teamwork.

Job Description

Hilton Stamford Hotel & Executive Meeting Center is seeking an Assistant Director, Food & Beverage Outlets to maintain established service standards of the Food and Beverage Outlets: Tavola Restaurant, Starbucks, Room Service, and Event Concessions as needed.

The hotel is conveniently located in the First Stamford Place Plaza, less than 1 mile from downtown Stamford and Harbor Point business offices, restaurants, and entertainment. With 484 guest rooms and a state of the art IACC approved conference center with 60,000 square feet of available flexible meeting spaces, it is a fantastic property.

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Assist in the management of all Food and Beverage operations to include, but not limited to: guest service, food and beverage quality, inventory management, outlet reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management and meeting participation and facilitation

Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward

Develop and implement menus and food and beverage marketing strategies in partnership with the Director of Food and Beverage and the culinary team

Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly

Correlation of outlet P & L and financial information monthly

Maintenance of adequate service ware of outlets through communication with Director of Food and Beverage

Assist Restaurant Manager and Chefs in refinement of successful daily menu specials

Ensure consistent maintenance of Food and Beverage systems and control procedures in all "front of house operations"

Ensure 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 beverage inventories

Consistent maintenance of environments of all outlets and related areas

Maintenance of all outlet key control procedures

Ensure forecasts of daily linen consumption, and communicate needs to Director of Housekeeping

Monitor serviceability of front of house uniforms and forecasts uniform consumption and purchase schedule

Complete EOM Beverage inventories and coordinate with Food and Beverage Director

Ensures proper functioning of Point of Sale (Micros) system

Responsible for the proper accounting, reconciliation and training of team members on the Point of Sale system

Ensures daily menu abstracts are completed and summarized

Ensures adherence to cashier reconciliation of all over/short, missing check reports, and other related cashier reporting and accountability procedures

Ensures customer credit information is disseminated daily

Ensures outlet pars of all china, glass, and silver are at identified levels daily

Attends daily and weekly food and beverage and all management meetings

Ensure compliance with health, safety, sanitation and alcohol awareness standards

Recruit, interview and train team members

Timely champions all aspects of food and beverage service in accordance with Atrium and Brand standards

Establishes quantity and quality output standards for personnel in all positions within the department

Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation

Maintains food and beverage food safety records as required

Develops and implements service training programs

Greets guests and oversees actual service on a routine, random basis

Helps develop wine lists and bottle/glass wine sales promotion programs

Develops on-going professional development and training programs for food service and bar production/service personnel

Ensures correct handling procedures to minimize china and glassware breakage and food waste

Addresses guest complaints and advises Director of Food and Beverage about appropriate corrective actions taken

Develops interesting ways of promoting, marketing and merchandising restaurant/outlet and concession functions

Maintains appearance, upkeep and cleanliness of all outlet equipment and facilities

Monitors employee dress codes according to policies and procedures

Maintains records of special events, house counts, food covers and daily business volumes

Audits and approves weekly payroll. • Complete periodic china, glass and silverware inventories

Implement and monitor sanitation and cleaning schedules

Job Requirements

Hospitality and/or culinary degree preferred OR 5 years food and beverage managerial experience
ServSafe certified.
TIPS certified or equivalent certification
MICROS admin experience preferred

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. 

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