Food & Beverage Director jobs in California

Job Summary

The Food & Beverage Asst Director is responsible for providing support for the F&B Director in assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Cafe, Room Service, Lounge, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Education & Experience

• Must have Hotel experience

At least 5 years of progressive experience in a luxury hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.

• Holds and maintains applicable certification requirements for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid • Must be proficient in Windows operating systems, Micros and ICIMS preferred. Company approved spreadsheets and word processing.

• Supervisory experience required.

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful, high-pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.

• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.

• Must be able to work with and understand financial information and data, and basic arithmetic

Job Duties & Functions

• This role may assist in providing oversight of the kitchen staff, outlets, banquet department, food display, merchandising, and operations of the Kitchen and Banquet departments, as required.

• He/she is also responsible for continually working towards improving Café, Room Service,

Lounge, and Banquet sales revenues to exceed budget, in partnership with the F&B Director and F&B Staff.

• Familiar with the general organization of a hotel and know the function of each department.

• Communicates in a timely and efficient manner.

• Assists the F&B Director with applicable forecasting and budgeting in a timely and efficient manner.

• Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.

• Knowledgeable and aware of local competition and industry trends.