Assistant Director of Food & Beverage

About the Role

The Assistant Director of Food & Beverage will serve as the leader in assigned venues, marketing creative ideas to promote business while maintaining revenue and payroll budgets. This role ensures budgeted productivity and consistent 4/5-Star quality standards, and leads initiatives in Quality Assurance, Training, and Development for the Food & Beverage Department.

Responsibilities

• Attain budgeted revenue and net operating income.
• Provide coverage for all resort activities in the evening, with a primary focus on Banquet & Restaurant operations.
• Support assigned food and beverage revenue centers within the resort.
• Maintain product quality and consistency.
• Oversee hiring and training procedures as needed.
• Promote inter-company business relations and share best practices.
• Engage in daily communication with the VP of Food & Beverage and Executive Chef.
• Perform coaching, training, and development with direct reports.
• Promote guest satisfaction throughout the operation.
• Encourage creativity and innovation within the Food & Beverage Team.
• Support business strategies aligned with Terranea Resort’s mission, vision, values, and strategies.
• Provide leadership to create a culture of collaboration and strong functional coordination.
• Support Human Resources activities.
• Develop and implement action items to achieve revenue goals.
• Formulate, recommend, and implement procedural guidelines, policies, and standards for Food and Beverage operations, service quality, training, cleanliness, sanitation, and cost control.
• Coordinate and present Associate and Manager Training Programs.
• Develop standardized departmental training curriculum and assist with training manuals.
• Assist with recruiting, hiring, and employee recognition programs.
• Establish benchmark Total Guest Satisfaction levels and support the team in achieving them.
• Ensure adherence to labor and expense guidelines to maintain budgeted expenses.
• Establish and enforce property-specific Standard Operating Procedures.
• Monitor service and product upgrades to maintain competitive edge.
• Maintain training and development plans for managers and the company.
• Drive operational excellence by identifying issues and developing action plans.
• Lead strategic development of learning initiatives at all organizational levels.
• Create quality standards and strategies to achieve Terranea goals and objectives.
• Participate in business growth strategy and development.
• Research and solicit outside training resources as needed.
• Work with the VP of Food & Beverage and Human Resources on workforce planning, staffing levels, and future manpower needs.
• Ensure compliance with Terranea Resort philosophy and develop operational management for long-term growth.
• Oversee the financial performance of Food and Beverage Operations.

Requirements

• Proven track record in building sales through promotional activities, up-selling techniques, and marketing.
• Availability to work evenings.
• Knowledge of health department rules and regulations, liquor laws, and regulations.
• Understanding of budgeting and forecasting processes.
• Capability to analyze business levels and schedule appropriately.
• Proficiency in Microsoft applications (Excel, Word, Outlook).
• Experience with Micros, Delphi, Open Table, and BirchStreet.
• Strong customer service aptitude.
• Excellent verbal and written communication skills.
• Well-developed leadership skills.
• Ability to implement and uphold service standards.
• Deep knowledge of global customer needs and cultural differences for service requirements.
• Ability to lead and direct performance of all F&B associates and leaders.
• Ability to work with and understand financial information, data, and basic arithmetic functions.
• Physical ability to exert up to 50 pounds of force occasionally and constantly lift, carry, pull, or push up to 20 pounds.
• Ability to stand or walk for long periods of time.

Qualifications

• High school diploma or equivalent (required).
• Two or four-year degree in a related field (preferred).
• 10 years of progressive combined experience in hotel food and beverage and Banquet Operations (preferred).
• 4 or 5-star background with knowledge and ability to implement such standards (preferred).
• Valid Food Handler and RBS Certification.

Pay

Base Pay Start Rate: $155,000 - $170,000 per year, plus bonus.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.