Assistant Director of Food & Beverage

About the role

The Assistant Director of Food & Beverage supports the Executive Director of Food & Beverage in overseeing the day-to-day operations of all Food & Beverage outlets. This position is responsible for maintaining operational standards, driving financial performance, developing leaders and associates, and ensuring exceptional guest experience across the department.

Primary Responsibilities

• Directs and organizes the day-to-day activities of ALL outlets in the Food and Beverage Department, including the hotels and mountain food and beverage operations for the summer and winter season
• Work closely with the Executive Director of Food & Beverage in planning and executing departmental strategies to meet the daily and long-term needs of the operation
• Support and manage performance and disciplinary processes in partnership with Outlet Managers and Human Resources
• Develop and implement departmental standard operating procedures and policies
• Maintain established standards for Food & Beverage quality, service, cleanliness, merchandising, and presentation
• Assist Outlet Managers in achieving predetermined financial objectives and operational standards
• Analyze key performance indicators (KPIs), identify performance gaps, and execute action plans to improve profitability, efficiency, and guest satisfaction
• Attend Labor Review meetings to ensure staffing guidelines are aligned with the forecast based on business volume
• Develop, implement, and monitor schedules with Outlet Managers to ensure appropriate staffing levels and profitable operations across all restaurants and bars
• Partner with the Executive Director of Food & Beverage and culinary leadership in the development of attractive menus designed to meet guest expectations and targeted customer markets
• Ensure effective control of food, beverage, and labor costs across all Food & Beverage outlets
• Regularly review and evaluate guest satisfaction across Food & Beverage revenue centers and implement corrective actions as needed
• Participate in Manager on Duty coverage, requiring regular monitoring throughout the hotel and prompt resolution of operational and guest concerns
• Seek out business opportunities within the community and support initiatives that drive demand for Food & Beverage revenue centers
• Create and maintain an atmosphere that recognizes and welcomes both local guests and hotel guests
• Ensure all Food & Beverage operations comply with applicable local, state, and federal regulations, including RAMP, ServSafe, and PA minors labor laws
• Ensure daily tip reporting is accurate, complete, and submitted in a timely manner

Leadership Acumen

• Provide leadership, direction, and support to Restaurant General Managers and Food & Beverage leadership to ensure consistent execution of operational and service standards
• Coach, develop, and hold leaders and associates accountable through clear expectations, regular feedback, performance management, and development opportunities
• Plan and administer training and development initiatives that ensure associates are properly trained at all levels and provide opportunities for qualified associates to advance their careers
• Foster a culture of teamwork, accountability, recognition, and continuous improvement throughout the Food & Beverage Department
• Lead by example by demonstrating professionalism, sound judgment, strong guest service, and a commitment to the resort's service standards
• Promote effective communication and collaboration between Food & Beverage outlets, culinary operations, and other resort departments
• Empower the Restaurant General Managers to make effective operational decisions while providing appropriate guidance, oversight, and accountability
• Support the Executive Director of Food & Beverage in developing and executing departmental goals, initiatives, and operational strategies

Qualifications and Requirements

• Bachelor's Degree in field or equivalent college degree preferred
• Culinary, sales, and service background required
• Minimum of 10 years of progressive Food & Beverage management experience, preferably in a high-volume restaurant, resort, or hotel environment
• RAMP certification is required
• Serve Safe certification mandatory
• High degree of interpersonal and guest interaction skills
• Manage and lead in a high volume and fast paced operation
• Previous experience supervising and leading others
• Strong time management skills and the ability to manage change
• Must be willing to work a flexible schedule to accomplish all major responsibilities and be willing to accept assignments on an as-needed basis. This includes evenings, weekends, and holidays
• Ability to stand, walk, and move throughout the restaurant and other F&B areas for extended periods
• Ability to bend, reach, and stoop as needed to inspect areas, storage, or equipment
• Ability to lift and carry up to 25–30 lbs. occasionally
• Ability to move quickly and efficiently in a fast-paced, sometimes crowded environment
• Manual dexterity to operate computers, POS systems, and other office/restaurant equipment
• Ability to work in varying temperature environments, including kitchen, storage, and dining areas