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.

Responsibilities

• Directs and organizes the day-to-day activities of ALL outlets in the Food and Beverage Department, including hotels and mountain food and beverage operations for summer and winter seasons.
• Works closely with the Executive Director of Food & Beverage in planning and executing departmental strategies to meet daily and long-term operational needs.
• Supports and manages performance and disciplinary processes in partnership with Outlet Managers and Human Resources.
• Develops and implements departmental standard operating procedures and policies.
• Maintains established standards for Food & Beverage quality, service, cleanliness, merchandising, and presentation.
• Assists Outlet Managers in achieving predetermined financial objectives and operational standards.
• Analyzes key performance indicators (KPIs), identifies performance gaps, and executes action plans to improve profitability, efficiency, and guest satisfaction.
• Attends Labor Review meetings to ensure staffing guidelines are aligned with forecast based on business volume.
• Develops, implements, and monitors schedules with Outlet Managers to ensure appropriate staffing levels and profitable operations across all restaurants and bars.
• Partners with the Executive Director of Food & Beverage and culinary leadership in developing attractive menus designed to meet guest expectations and target customer markets.
• Ensures effective control of food, beverage, and labor costs across all Food & Beverage outlets.
• Regularly reviews and evaluates guest satisfaction across Food & Beverage revenue centers and implements corrective actions as needed.
• Participates in Manager on Duty coverage, requiring regular monitoring throughout the hotel and prompt resolution of operational and guest concerns.
• Seeks out business opportunities within the community and supports initiatives that drive demand for Food & Beverage revenue centers.
• Creates and maintains an atmosphere that recognizes and welcomes both local guests and hotel guests.
• Ensures all Food & Beverage operations comply with applicable local, state, and federal regulations, including RAMP, ServSafe, and PA minors labor laws.
• Ensures daily tip reporting is accurate, complete, and submitted in a timely manner.
• Provides leadership, direction, and support to Restaurant General Managers and Food & Beverage leadership to ensure consistent execution of operational and service standards.
• Coaches, develops, and holds leaders and associates accountable through clear expectations, regular feedback, performance management, and development opportunities.
• Plans and administers training and development initiatives that ensure associates are properly trained at all levels and provide opportunities for qualified associates to advance their careers.
• Fosters a culture of teamwork, accountability, recognition, and continuous improvement throughout the Food & Beverage Department.
• Leads by example by demonstrating professionalism, sound judgment, strong guest service, and a commitment to the resort's service standards.
• Promotes effective communication and collaboration between Food & Beverage outlets, culinary operations, and other resort departments.
• Empowers Restaurant General Managers to make effective operational decisions while providing appropriate guidance, oversight, and accountability.
• Supports the Executive Director of Food & Beverage in developing and executing departmental goals, initiatives, and operational strategies.