Assistant Director of Food and Beverage

• Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division
• Enforces all policies and procedures developed by the respective managers for the operation of the food and beverage outlets
• Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards
• Follows New Hire Training Program and ongoing Star Service Competency training in accordance with hotel standards
• Responsible for smooth, efficient, cost effective operation of Food and Beverage Division to include labor management, inventory control, pricing of all food and beverage menus
• Ensures security and proper use and control of operating supplies & equipment for all Food and Beverage departments
• Communicates frequently as needed with Executive Chef or Sous Chef in charge, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIPs expected
• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events
• Conducts departmental meetings as needed to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities
• Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations
• Works with outlet managers to improve existing menus and develop new menus as the need arises
• Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and assists in the development of the annual budget/profit plan for the hotel Food and Beverage Division
• Works with the Director of Food and Beverage to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel
• Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director of Restaurants
• Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management
• Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control
• Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions
• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria
• Effective management, leadership, organizational and communication skills
• Ability to work flexible schedule to include weekends and holidays