Assistant Director of Food & Beverage

Job Title: Assistant Director of Food & Beverage

Department:  Food & Beverage

Reports to: Executive Director of Food & Beverage

The Assistant Director of Food and Beverage ensures that all aspects of Food & Beverage are implemented to ensure the efficacy of service standards and guests’ experience.

Primary Responsibilities:

• Directs and organizes the day-to-day activities of the quick serve/concession’s outlets in the Food and Beverage Department. While primary focus is concessions, other duties or responsibilities will be assigned.
• Maintains high standards of food and beverage quality and service.
• Maximizes profits and guest satisfaction
• Seeks out business within the community and drives the demand for the Food & Beverage revenue centers
• Creates an atmosphere of recognition for locals and hotel guests alike.

Next Level Duties:

• Work with the Director of F&B in the planning of the Food and Beverage Department to meet the daily needs of the operation.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the Chef and Director of F&B in the creation of attractive menus designed to attract a predetermined customer market.
• Ensure effective control of beverage and labor costs among all sub-departments.
• Assist all team members in achieving predetermined profit objectives and desired standards of service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer satisfaction of the food & beverage revenue centers.
• Continuously evaluate the performance and encourage improvement of the team members in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those people qualified and interested in career development.
• Participate in Manager On Duty coverage requiring constant monitoring throughout the hotel and troubleshooting problems.
• Ensure all areas are compliant with local, state and federal regulations. RAMP, Serve Safe, Labor laws.
• Ensure all daily tip reporting is accurate and completed in a timely manner.

Must Have Personal Qualifications:

• Must be at least 18 years old to apply
• Bachelor’s Degree in field or equivalent College Degree preferred.
• Culinary, sales and service background required.
• Previous experience as a Food & Beverage Manager of a high-end restaurant or group and hotel experience preferred
• RAMP Certified
• ServeSafe certification mandatory
• First Aid training preferred
• High degree of interpersonal and guest interaction skills.
• 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.

This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only and the job is not necessarily limited to these specifications.