Assistant Director - Food & Beverage

About the role

The Asst. Food and Beverage Director is primarily responsible for the day to day operations of the Front of house (dining room) ensuring product and service quality, consistency and team member development on all levels. Additionally this position is responsible for meeting all company and State Health Department rules and regulations.

Responsibilities

• day to day operations of the Front of house (dining room) ensuring product and service quality, consistency and team member development on all levels
• meeting all company and State Health Department rules and regulations
• Responsible for all (FOH) operational quality aspects of the food and beverage department
• Responsible for preliminary menu development
• Responsible for developing service standards and implementation of those standards for all outlets
• Responsible for assisting in the development of cost related parameters for all outlets
• Responsible for maintaining expenses to meet budgeted or forecasted goals
• Responsible for scheduling all Front of House staff members and meeting designated payroll costs
• Responsible for all Front of House organization for fast and efficient functionality and service
• Responsible for developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules and regulations
• Responsible for tracking systematically, all critical areas of food production and ware-washing including food temperatures and sanitation levels
• Responsible for the hiring and development of all levels of the food and beverage service team
• Responsible for periodic team member evaluations and further development strategies
• Responsible for all relevant inventories including rotation, par levels, periodic physical inventories and discontinued inventory items
• Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager
• Perform other duties as assigned
• Selects, schedules, directs, supervises, trains and develops staff
• Creates and determines costs associated with food and menu production
• Develops and maintains service standards
• Ensures quality, consistency, guest satisfaction and cost controls
• Ensures compliance with all company and Department of Health rules and regulations
• Monitors and maintains all outlet sanitation, storage and rotation of inventory
• Develops and ensures compliance with departmental budgets
• Maintains quality and organization of food and beverage service for all outlets

Qualifications

• Extensive food service knowledge