Assistant Director of Food & Beverage

Overview: This position is responsible for ensuring proper training and supervision of all Food & Beverage and Banquets Operations. to deliver prompt, courteous service to associates and guests in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Responsibilities:

Consistent maintenance of/and refinement of service standards
Correlation of outlet P & L and financial information monthly.
Maintenance of adequate service ware through communication with Executive Steward
Assist managers and unit chefs in refinement of successful menus.
Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations".
Assure unit management development through well planned cross training programs.
Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
Maintenance of accurate private wine bin inventories.
Consistent maintenance of environments of all outlets and related areas.
Maintenance of all outlets key control procedures.
Assure forecasts of daily linen consumption and communicate needs to Executive Housekeeper.
Monitor serviceability of front of house uniforms and forecast uniform consumption and purchase schedule.
Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
Assures proper functioning of CTC systems and information gathering from system.
Assures daily menu abstracts are completed and summarized.
Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
Assures customer credit information is disseminated daily.
Assures outlet pars of all china, glass, and silver are at identified levels daily.
Attends daily and weekly food and beverage meetings.
Participates in Key Result Area planning, organizing, and controlling.

Qualifications:

Minimum of 5 years’ experience in Food & Beverage Management in an upscale hotel environment.
Bachelor’s Degree or Equivalent
Restaurant Management Experience Preferred
Banquet Management Experience Preferred
Strong knowledge of wines.
Strong working knowledge of Micros.

Ability to make quick decisions in high stress situations.
Pleasant and positive personality.
Proficient with Microsoft Office programs.

Working Environment:

Inside 80-90% of work period, in normal office conditions.

Physical Job Requirements (for essential functions only)

Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.