Assistant Food and Beverage Director

Key Responsibilities

• Oversee the daily operations of the Market, Lounge, and Banquet departments to ensure exceptional guest service and operational excellence.
• Maintain high standards of food quality, beverage presentation, cleanliness, and service.
• Ensure compliance with all health, safety, sanitation, and liquor regulations.
• Monitor guest satisfaction and promptly resolve service issues and concerns.
• Conduct routine inspections of all F&B outlets and banquet facilities to maintain brand standards.
• Lead banquet operations, ensuring seamless execution of meetings, conferences, weddings, and special events.
• Collaborate with Sales, Catering, and Culinary teams to ensure accurate event planning and successful event delivery.
• Review banquet event orders (BEOs) and ensure staffing, equipment, and service requirements are properly coordinated.
• Oversee event setup, service execution, and post-event breakdown while maintaining quality standards and guest satisfaction.

Leadership & Team Development

• Recruit, train, coach, schedule, and evaluate outlet and banquet management and staff.
• Foster a positive, guest-focused, and team-oriented work environment.
• Conduct regular team meetings and provide ongoing performance feedback.
• Support succession planning and employee development initiatives.

Financial Management

• Aid in preparing and managing departmental budgets.
• Monitor labor costs, scheduling, payroll, and productivity to achieve financial objectives.
• Control food, beverage, and operating expenses while minimizing waste.
• Analyze sales trends and implement strategies to maximize revenue and profitability.
• Aid in inventory management, purchasing, and cost controls.

Guest Experience

• Ensure personalized, professional, and timely service across all F&B operations.
• Build relationships with guests and respond effectively to feedback.
• Develop initiatives to enhance guest satisfaction and drive repeat business.

Duties

• Responsible for short and long term planning and the management of the Food and Beverage operations.
• Develop and recommend the budget, marketing plans and objectives and manages within those approved plans.
• Implement and maintain F&B sales/marketing programs.
• Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Cook up and coordinate food and beverage operations with other hotel departments to ensure efficient guest service.
• Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
• Exercise quality control for both food and beverage.
• Maintain Hyatt standards of service and ensure their implementation.
• Perform daily walk-through to ensure full compliance with Department of Health regulations and Hyatt Corporate standards.
• Maintain communications with Corporate Staff.
• Coach and counsel employees to reflect Hyatt service standards and procedures.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• 4 years or more of progressive hotel Food and Beverage experience (typically with Hyatt).
• Service oriented style with professional presentations skills.
• Proven leadership skills.
• Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
• Clear and concise written and verbal communication skills.
• Must be proficient in Microsoft Word and Excel and POS systems.
• Must have excellent organizational, interpersonal and administrative skills.
• Experience implementing new F&B concepts.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Pay

The salary range for this position is $75,000 to $90,000.