Assistant Food & Beverage Director

Responsibilities

• Service + Team
• Ensure total guest satisfaction and provide the highest and most efficient level of service.
• Hold team to 21c service standards.
• Roll up sleeves and 'get dirty' in an effort to keep standards high.
• Constantly seek improvement in self, staff, and what we deliver.
• Touch all tables and focus on hospitality.
• Instill 21c culture into F&B team and be a cultural leader in all interactions.
• Maintain a positive, friendly attitude with team & guests.
• Ensure all FOH F&B outlets/services are fully staffed, including the Event Team.
• Works with People + Culture to post teammate jobs and refresh as needed.
• Works with Management team to screen applicant and schedule initial interviews.
• Assists new hires with completion of hiring paperwork.
• Works with scheduling manager to ensure training is scheduled and complete for all new hires.
• Oversees weekly schedule made by restaurant manager.
• Creates and maintains weekly manager schedule.
• Guidance from F&B Director on AF&BD weekly schedule.
• Role of teacher, trainer, developer.
• Train, train, and train staff some more.
• Give verbal and written quizzes often.
• Responsible for development, implementation and maintenance of training policies – both onboarding and continued education.
• Maintain steps of service protocols and standards of service.
• Implement team building activities and meetings.
• Create and communicate teammate rewards/contests.
• Consistent focus and emphasis on floor presence.
• Commitment to being on the floor with the team as business and staffing levels demand.
• Ensure proper uniforms/dress for all staff.
• Maintain a clean, orderly appearance of the restaurant service area.
• Create a following of regulars.
• Create a total awareness of in-house VIPs and review names with team members during pre-service meetings.
• Work with Executive Chef and BOH team to ensure menu descriptions in MISEBox are updated and maintained for all teammates.
• Maintain an open dialogue with the Chef regularly (formally and informally) to plan, adapt and execute as a total team.
• Operations & Admin
• Work with F&B Director to identify ways to operate more efficiently, cut costs and drive revenue.
• Checks GL’s to ensure accuracy of coding and looking for areas for savings.
• Schedules and ensures China, Glass and Silver inventory of whole property is completed quarterly.
• Uses inventories to drive planning and purchasing decisions.
• Works with Manager responsible for ordering to ensure operation items (disposables, office supplies, etc) are stocked within both operational and financially responsible levels.
• Ensures payroll is accurate and timely.
• Acts as Micros Champion – maintaining the Micros system, performs quarterly scrubs of buttons and items, takes the lead on Micros software/hardware issues.
• Attend weekly Manager Meeting & BEO Meeting.
• Supports the F&BD as necessary with guest reviews, financial reporting and reviews (including executive summary and forecasting), and any other administrative tasks needed.

Qualifications

• Advanced knowledge of food and beverage industry.
• Certified in food safety practices.
• Competent with Windows-based computers and Microsoft Office and familiar with industry standard software.
• Demonstrates enthusiasm for all things 21c.
• Must pass background check.

Education/Formal Training

• Some college education preferred.

Experience

• Five to eight years in a high volume, high quality restaurant operation.
• Minimum two years management/supervisory experience.