Assistant Director Food & Beverage

United States·Ace Hotel Palm Springs- - Palm SpringsNormalexecutive

OtherAssistant Director

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Quick Summary

Overview

Schulte Hospitality Group is seeking a dynamic, service-oriented Assistant Director of Food & Beverage to join our team!

Technical Tools

OtherAssistant Director

Responsibilities

~2 min read

→Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department
→Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll
→Increases level of guest satisfaction by delivery of an outstanding product and service
→Understands and executes all brand directives for strategic partners
→Complies with brand dictated menus and programs
→Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work
→Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests
→Provides direct oversight of the property wide Banquet and Catering options
→Partners with the Sales Department to review all F+B minimums and selling guidelines.
→Collaborates with Director of Sales on sales and marketing strategies
→Accountable for all Brand Standards related to Food and Beverage
→Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations
→Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.
→Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.
→Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement
→Ongoing maintenance of the physical asset through capital planning as required in the budget process
→Follows all Health and Safety regulations
→Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve

Minimum of High School education, post-high school education preferred
Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred
Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage
Food Handler and Alcohol Awareness Certifications (if applicable)

Knowledge of alcohol serving practices and standards  
Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations  
Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent
Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher
Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success

*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.

*Schulte Hospitality Group is an Equal Opportunity Employer.

JOB DUTIES AND RESPONSIBILITIES

Responsible for budgeted revenues and expenses and improves profitability related to the Food & Beverage Department 
Monitors budgets in all areas of cost control with consistent focus on cost of inventory, sales, and payroll 
Increases level of guest satisfaction by delivery of an outstanding product and service 
Understands and executes all brand directives for strategic partners 
Complies with brand dictated menus and programs 
Directs the daily activities and assignments of staff, ensure appropriate coverage, develop and communicate departmental strategies and goals, and assign/prioritize work 
Directs Supervision to the Executive Chef to provide excellent quality and presentation of all food to the guests 
Provides direct oversight of the property wide Banquet and Catering options 
Partners with the Sales Department to review all F+B minimums and selling guidelines.  
Collaborates with Director of Sales on sales and marketing strategies 
Accountable for all Brand Standards related to Food and Beverage 
Directly leads all aspects of banquet operations including developing and maintaining managerial and captain oversight of all operations 
Reviews and approve all menus and pricing in restaurant outlets and banquet/catering.  
Ensures that evaluation of food product, front-of-house employee performance, and development of product consistent with our market position.  
Develops a selection and pricing strategy for all liquors and wines, and supervise their procurement 
Ongoing maintenance of the physical asset through capital planning as required in the budget process 
Follows all Health and Safety regulations 
Interviews, hires, and trains employees; plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve 
Other duties as assigned

EDUCATION AND EXPERIENCE

Minimum of High School education, post-high school education preferred 
Bachelors Degree in Hospitality/Restaurant Management or equivalent is preferred 
Minimum of 3 years experience as a Restaurant General Manager or Director of Food & Beverage 
Food Handler and Alcohol Awareness Certifications (if applicable)

KNOWLEDGE, SKILLS AND ABILITIES

Knowledge of alcohol serving practices and standards   
Knowledge of federal and state labor laws as well as local health and sanitation laws and regulations   
Experience in the recruiting, interviewing and hiring of restaurant, bar and culinary talent 
Experience managing Restaurant and Bars in the capacity of Assistant General Manager or higher 
Extensive passion for and an understanding of the Restaurant and Bar industry and proven track record of success 
Leadership and supervisory practices and skills; effective verbal and written communication skills   
Team player   
Ability to exceed expectations of guests   
Problem solving, decision-making and conflict-resolution skills

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

*Schulte Companies is an Equal Opportunity Employer.