Assistant Director of Food and Beverage

Assistant Director Of Food & Beverage

Department: Food & Beverage
Reports To: Director of Food & Beverage
Status: Management / Exempt

The Assistant Director of Food & Beverage (ADFB) supports the Director of Food & Beverage in overseeing all food and beverage operations at Hotel Phoenix. This role ensures exceptional guest experiences, operational excellence, financial performance, and adherence to Hotel Phoenix standards, policies, and brand expectations. The Assistant Director acts as a leader, mentor, and operational partner across all outlets, banquets, bars, pool, and rooftop venues.

• Assist the Director of Food & Beverage in planning, organizing, directing, and evaluating all F&B operations.
• Oversee daily operations of restaurants, bars, lounges, pool, rooftop, and banquet functions to ensure service excellence.
• Act as the Director of Food & Beverage in their absence, assuming full operational responsibility.
• Partner with outlet leaders to maintain high standards of service, cleanliness, safety, and guest satisfaction.
• Support budgeting, forecasting, cost controls, and financial performance including labor, food, and beverage costs.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Assist in hiring, onboarding, training, scheduling, coaching, and performance management of F&B leadership and associates.
• Monitor guest feedback and address concerns promptly and professionally.
• Collaborate with Culinary, Catering & Events, and Sales teams to deliver seamless guest experiences.
• Support the development and execution of menus, promotions, special events, and seasonal offerings.
• Uphold and enforce Hotel Phoenix policies, code of conduct, and progressive discipline standards.

• Foster a positive, inclusive, and accountable work environment.
• Lead by example, modeling professionalism, integrity, and service excellence.
• Provide ongoing coaching, development, and performance feedback to leadership teams.
• Promote teamwork and collaboration across all hotel departments.

• Minimum of 3–5 years of progressive Food & Beverage management experience in a hotel, resort, or high-volume hospitality environment.
• Prior experience in multi-outlet operations preferred.
• Strong leadership, communication, and organizational skills.
• Solid understanding of financial controls, labor management, and cost analysis.
• Knowledge of food safety, sanitation standards, and responsible alcohol service.
• Ability to work flexible schedules including evenings, weekends, and holidays.

• Ability to stand and walk for extended periods.
• Ability to lift up to 25 pounds.
• Ability to work in fast-paced, guest-facing environments.