What are the responsibilities and job description for the Assistant Director of Food And Beverage position at Hutchinson Consulting?
Experienced and passionate Assistant Director of Food and Beverage sought by incredible Forbes Five-star property in the Eastern US.
We are looking for someone who will assist in all aspects of the Food & Beverage Operation which includes all restaurants, bars & lounges, banqueting, and room service.
This person will have strong leadership, interpersonal and analytical skills is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service. The ideal candidate will demonstrate the following key characteristics:
• College degree preferably specializing in hotel/restaurant management experience is required. • Five to seven years previous experience in food & beverage management
• Excellent communication skills and a strong, innovative mindset
• Strong community relations
• Ability to motivate and lead a team of professionals
The Assistant Director of Food & Beverage is responsible for assisting in:
• Management of the day-to-day life of the Department, both at the operational and administrative levels.
• Directing and controlling the activities of the various departments of the F&B Department to ensure the application of the quality standards, policies and procedures.
• Performing the necessary controls in all areas of the F&B Department to ensure that quality standards are met.
• Prepare and conduct annual performance reviews in accordance with hotel policy and to inform management of any developments within the department.
• Participate in the development of the team through personalized monitoring of each member of his or her team and by proposing training actions to improve individual performance.
• Conducting recruitment interviews according to the Quality Criteria and conducting to ensure that staff are well informed about the department's objectives and hotel policies.
• Monitor the proper management of the Department's payroll.
• Regularly monitor the F&B staff to ensure that none of the F&B departments are in difficulty.
• Establish rational annual income and expenditure plans for the F&B.
• Concentrate its efforts on maximizing the Department's profit and controlling costs.
• Contribute to the development of the hotel's annual marketing plan, taking advantage of all Departments to increase revenue
• Work closely with the General Management, DOFB, Chefs and Sommelier to design the cards/ menus.