Assistant Food and Beverage Director

Job Summary

The Assistant Food and Beverage Diretcor will be responsible for assisting with the day-to-day food service operations of a medium to large volume location. You will manage and lead a team of associates, and will be responsible for talent development, managing client relationships, profitability, and supporting financial goals in an assigned area.

Essential Duties and Responsibilities:

•    Understands the operations profits and loss (P&L) statement to determine weakness and strengths and manage within the approved budget
•    Strategizes operational plan to maintain the required profitability margins
•    Ensures compliance with health and safety codes and polices
•    Communicates effectively with peers, supervisors and subordinates
•    Generates a positive and professional environment for teamwork
•    Responsible for the overall financial success of the operation
•    Primary direct-line accountability and is accountable for staff functions
•    Establishes and maintains a professional environment throughout the operation
•    Ensures and maintains the highest level of customer satisfaction.
•    Develops and maintains positive working relationship with the client, staff and customers 
•    Establishes and maintains an exceptional associate relations through effective recruitment, hiring, positive motivation, training, development and discipline
•    Ensures license and code, health safety compliance within the building operation
•    Attends all meetings as required. 
•    Completes monthly forecast for performance of operations against budget-to-plan
•    Analyzes and initiates action to improve product, company image and profitability
•    Oversees monthly audits of all food inventories
•    Completes weekly / monthly forecasta
•    Oversees and assists with the management of all food and alcohol inventories
•    Ensures paperwork is accurate and submitted timely
•    Knowledge and compliance with policies and procedures as outlined under the Associate's Handbook
•    Completes all assignments and tasks as instructed by any member of management

Qualifications: 

• Min of  3 years of food service management experience.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Strong leadership and communication skills. 
• Financial experience and business acumen skills.
• Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet.
• Associate’s degree is preferred.