Assistant Director of Food and Beverage

About Us

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Overview

Assistant Director of Food and Beverage

Overview

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Essential Duties and Responsibilities

• Oversee day-to-day operations in all F&B areas, including restaurant, bar, in-room dining, and banquets, ensuring alignment with brand standards and guest satisfaction goals.
• Monitor inventory levels, support ordering processes, and help control beverage, food, and labor costs. Conduct regular inventories and ensure proper storage and rotation.
• In partnership with the Complex F&B Director Assist with interviewing, hiring, onboarding, training, and scheduling F&B team members. Provide coaching, support, and performance feedback to maintain a motivated and productive team.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop, implement, and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Assist in the development and implementation of menus and supporting documentation-such as use records, production lists, pars, and training materials-in alignment with corporate guidelines. Support efforts to optimize revenue and profit margins while maintaining high standards of food quality, consistency, and guest satisfaction.
• Collaborate with the Banquet Captain and Sales/Catering team to ensure successful execution of group events and meetings
• Serve as Manager on Duty (MOD) in the absence of the F&B Director. Provide visible leadership and direction during peak service periods.
• Enforce safety, sanitation, and hygiene standards in accordance with federal, state, and local laws. Ensure compliance with the companies SOPs and LSOPs.
• Ensure all guests receive prompt, professional, and courteous service. Handle guest complaints or service recovery opportunities in a timely and effective manner.

Qualifications and Skills

• Minimum of two years of post-high school education.
• Minimum of five years of employment in a related position.
• 3+ years of progressive leadership experience in Food & Beverage management.
• Hotel experience preferred.
• Strong leadership, communication and team development skills
• Knowledge of food safety, sanitation and alcohol service regulations
• Ability to work flexible hours, including nights, weekends, and holidays
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Compensation

Tipped/Service Charge Eligible? No

Discretionary Performance Bonus Eligible? No Yes

Compensation

Benefits

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.