Food and Beverage Assistant Director

Reports to: Director of Operations

Position Overview: The Food and Beverage Assistant Director at Carneros Resort and Spa is responsible for driving a culture of excellence in service and operations across all food and beverage outlets. This role ensures that guest experiences consistently exceed expectations by upholding the highest luxury standards, fostering team accountability, and leading strategic planning efforts for optimal operational and financial performance.

Key Responsibilities:

Leadership and Team Development:

• Lead, mentor, and inspire the food and beverage management team and frontline staff to deliver exceptional guest experiences.
• Create a culture of accountability, professionalism, and continuous improvement across all outlets.
• Oversee recruitment, training, and performance evaluations, focusing on skill development and team engagement.
• Foster a service-oriented mindset through regular coaching, recognition, and alignment with luxury service standards

Guest Experience and Service Standards:

• Act as a visible presence in outlets, engaging with guests to gain insights and elevate their experience.
• Work closely with the culinary team to create innovative, high-quality menu offerings that enhance the guest experience.
• Monitor guest feedback through various channels, proactively addressing any concerns and implementing improvements.
• Ensure that all food and beverage outlets meet or exceed luxury service standards, consistently delivering memorable experiences.

Operational Management and Accountability:

• Develop and track departmental performance metrics, identifying opportunities for operational improvements.
• Establish clear expectations for service excellence and hold managers and team members accountable for performance.
• Implement and maintain high standards for cleanliness, presentation, and ambiance in all dining areas.
• Oversee the daily operations of all food and beverage outlets, ensuring smooth, efficient, and cohesive service.

Financial Performance and Resource Management:

• Ensure efficient inventory and procurement processes to maintain optimal stock levels.
• Monitor expenses, including labor, food, and beverage costs, and implement cost-saving initiatives without compromising quality.
• Optimize revenue generation across outlets, events, and special promotions.
• Develop and manage budgets, forecasts, and cost control measures to achieve financial targets.

Collaboration and Strategic Planning:

• Drive continuous improvement by analyzing performance data and refining service procedures.
• Develop and implement strategies to adapt to changing guest preferences and industry trends.
• Collaborate with other department heads to enhance guest satisfaction and overall resort objectives.
• Partner with the Executive Chef, Sales, and Marketing teams to drive new initiatives, promotional events, and seasonal offerings.

Qualifications:

• Bachelor’s degree in Hospitality Management or a related field preferred.
• Minimum of 5 years of leadership experience in food and beverage operations, ideally in a luxury setting.
• Proven ability to lead, inspire, and develop high-performing teams.
• Strong financial acumen and experience managing budgets and revenue targets.
• Exceptional interpersonal and communication skills, with a guest-focused approach.