Assistant Director Food & Beverage - HALL Park Hotel

Why Work at HALL Park Hotel?

At HALL Park Hotel, Autograph Collection, we blend art, business, and hospitality in the heart of Frisco’s thriving corporate district. With modern luxury accommodations, world-class amenities, and a strong connection to the local business community, our hotel is designed for exceptional service and sophisticated experiences. Curatorsat HALL Park Hotel thrive in an elevated, culture-focused environment, delivering memorable moments for every guest.

The Assistant Director of Food & Beverage supports the Director of Food & Beverage in overseeing all dining, beverage, banquet, and culinary operations within the property. This role assists in ensuring exceptional service standards, operational efficiency, and financial performance across restaurants, bars, lounges, and banquet events.

Primary Job Duties

• Assist in managing daily operations of all food and beverage outlets including restaurants, bars, lounges, and banquet services.
• Ensure consistent service standards and operational procedures across all outlets.
• Monitor guest service levels to ensure exceptional dining experiences.
• Support the Director of Food & Beverage in supervising department managers including restaurant managers, banquet managers, and beverage managers.
• Assist in recruiting, training, and developing Food & Beverage team members.
• Promote a positive, professional, and service-focused work environment.
• Assist with monitoring departmental budgets, revenue goals, and operational expenses.
• Support cost control initiatives related to food, beverage, labor, and inventory.
• Review operational reports and performance metrics to improve profitability.
• Interact with guests to ensure satisfaction with food, beverage, and service experiences.
• Address guest concerns promptly and professionally.
• Ensure all dining outlets reflect Coury Hospitality’s service standards.
• Collaborate with the Executive Chef and culinary team to maintain menu quality and service efficiency.
• Work closely with the Sales and Events teams to ensure successful banquet and catering operations.
• Coordinate with other hotel departments to support smooth operations.
• Ensure compliance with health, sanitation, and safety regulations.
• Maintain responsible alcohol service practices.
• Ensure all food handling procedures meet regulatory and company standards.
  
  

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

Knowledge, Skills And Abilities

• Bachelor's degree in hospitality management or related field preferred.
• 5–7 years of Food & Beverage experience, with at least 2–3 years in a leadership role.
• Strong knowledge of restaurants, banquets, and beverage operations.
• Experience managing multiple dining outlets or large hospitality operations.
• Strong leadership, communication, and organizational skills.
  
  

Physical Demands

• Ability to lift up to 40 pounds occasionally.
• Frequent standing and walking throughout dining outlets and event spaces.
• Ability to work evenings, weekends, and holidays depending on operational needs.
  
  

This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law.