Assistant Director of Food and Beverage - Full Time

SUMMARY

As the Assistant Director of Food and Beverage, you will manage, conceptualize, research, train, implement, and analyze the Food and Beverage promotions, events, and VIP functions within the 8 outlets of the Amway Grand Plaza Hotel. Supporting both Banqueting & the Restaurant Outlets to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. In this role, you will assist in managing a team of over 15 managers & directors while reporting directly to the Director of F&B at the Amway Grand Plaza Hotel. The ideal candidate will be a strong relationship builder, servant leader, who enjoys working alongside their peers, with excellent communication and follow up, a talent for developing others and a passion for driving innovation and service excellence. We are looking someone who is a master at building relationships, thinking outside the box, and has a true passion for food & beverage programming, as well as excellent organization and communication skills. This leader must have solid experience in managing multiple outlets, proven success in leading a strong, complex banquet/events department. A true leader who will be given the resources, tools, and support to create and innovate, while continuing to elevate our hotels already esteemed food and beverage reputation in the city.

ESSENTIAL FUNCTIONS

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Reviews financial reports and statements to determine how Food and Beverage is performing against budget, developing strategies to adapt the business for continuous revenue growth.
• Communicates and interacts daily with food and beverage management to promote and facilitate a team environment and consistent service at the highest possible level to our guests, spot checking service standards, food and beverage quality, and operations. Spending 4-5 hours on a day to day basis, on the floor, within all of the outlets during hours of operations. This will require a flexible schedule and non-consistent work schedule.
• Assist DOFB in planning and execution of monthly, quarterly, and annual marketing plans, using the marketing tracking calendar format for all AGP outlets. Create clear revenue goals by using pre and post P&L analysis to determine level of success considering factors to include but not limited to; guest preferences, market conditions, popularity of dishes, seasonality, holidays, and product and labor costs.
• Track monthly outlet menu performance by using menu engineering data (star/dog reports) and POS sales reports, provide monthly recommendations to restaurant GM's & DOFB to support quarterly outlet menus changes, ensuring changes are made in a timely manner.
• Makes recommendations for CapEx funding of food and beverage equipment and renovations in accordance with hotel business strategy.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the departments financial and operating performance.
• Supporting outlet leadership to achieve established challenging, realistic and obtainable goals to guide operation and performance.
• Strives to improve service performance via observation, coaching, and role playing.
• Attending daily pre-meal meetings to ensure correct messaging is being cascaded down to line level teams and using these meetings as an opportunity to share knowledge, passion, and strategy.
• Monitors the departments actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
• Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken.
• Provides guidance and direction to outlet GMs & Banquet leadership, including setting performance standards and monitoring performance.
• Working closely with AGP Marketing team to constantly improve visual assets & guest facing communication.
• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., supplies, uniforms, etc.).
• Assistance in hiring food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments such as restaurants, banquets, kitchens, stewards, etc.
• Develop, along with assistance from DOFB, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Provide visible and present leadership to management and employees while generating an atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely.
• Conduct regular walk-throughs for maintenance in outlets to continuously maintain or improve the physical properties
• Conduct regular walk-thoughts with outlet cleaners and restaurant managers to ensure optimal cleanliness.
• Educate staff and leaders daily on VIPs dining in the outlets and meeting/greeting them at some point during their visit.
• Work with the Finance department to create a departmental budget, then monitor and maintain the food & beverage cost in line with budgeted and forecasted projections. Achieving the budgeted or projected departmental Gross Operating Profit on an annual basis
• Ensure all management and employees are focused on exceeding guidelines related to: food quality and excellence, facility cleanliness, maintenance practices and service procedures.
• Maintain knowledge of trends, systems, practices, and equipment in food and beverage through trade literature, hotel shows, site visits, and monitoring local competitors to compare their operation with the hotel’s Food and Beverage operation
• Informs and/or update management, ownership, peers and the subordinates on relevant information in a timely manner.
• Proficient in OpenTable, Point of Sales systems, KDS, Delphi, Triple Seat and other applicable software in the restaurants.
• Abides by all AHC Hospitality policies and procedures, including training/onboarding for all leaders and associates within division.
• Insure compliance with all Hilton policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations
• Ability to work a flexible schedule based on the needs of the operation to include second shifts, nights, weekends and holidays.

REQUIRED SKILLS

• 8 years of relevant experience in a hotel environment with independent and/or franchised restaurants and large-scale banqueting experience
• Proven track record achieving results across multiple outlets and revenue centers.
• At least 3-5 years of Assistant Director or Department-head level experience in a large, convention focused hotel is required.
• Ability to work a flexible schedule based on the needs of the operation to include frequent second shifts, nights, weekends and holidays to observe and assist with food & beverage operations.
• Excellent people management skills, including resolving conflict, coaching and developing, promoting teamwork, and performance management
• Knowledge of various food services styles and food/beverage trends and labor cost control.

EDUCATION AND EXPERIENCE

• High School Diploma or equivalent required
• College degree and/or culinary degree preferred
• Must have 8 years of proven success in a high volume, multi-unit restaurant/hospitality environment
• Must show substantial, consistent growth throughout career
• Previous role as a Assistant Director or Director of Outlets in a complex, large scale hotel preferred.

PHYSICAL REQUIREMENTS

While performing the duties of the job, the associate is regularly required to stand and walk; reach with hands and arms; ability to communicate and understand English; occasionally climb, balance, stoop, kneel, and crouch. They must occasionally lift and/or move up to 25 pounds.