Assistant Director of Food & Beverage

Assistant Director of Food & Beverage at Olympia Hospitality

The Assistant Food & Beverage Director is responsible for safely and efficiently managing all Food & Beverage outlets in a manner that provides high quality products and first‑class service. The employee is also responsible for ensuring that health and safety standards are maintained per state and federal regulations. This position provides training, support, and resources to the restaurant and banquet staff, and coordinates with the Executive Chef on anticipated volumes, scheduled events, and menus.

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. The employee must exercise good judgment and discretion, solve problems effectively, and provide excellent customer service. Additionally they must multitask, maintain composure under pressure, and display a high level of professionalism, integrity, and follow‑through.

• Supervise all F&B outlets, including meeting and catering facilities.
• Communicate with Sales to facilitate the delivery of all meetings and banquet contracts.
• Assist with work schedules in accordance with forecasts, staffing guidelines and labor productivity goals.
• Enforce the hotel’s cash handling policies and procedures.
• Coordinate supply purchases and maintain inventory of supplies to prevent shortages.
• Assist with formalizing and maintaining SOPs; create and execute a training program for the department.
• Ensure all beverage servers are trained in local and state beverage service laws and comply with Olympia’s policies and procedures.
• Know the menu, menu prices, composition of food and beverage items, daily specials, plating procedures and promotions.
• Maintain food and beverage control (e.g., portion control, liquor control).
• Participate in month‑end inventory as needed.
• Participate in the daily operation of the restaurant/outlets (perform server, host/hostess or cashier duties as necessary).
• Ensure room service is accurate and prompt; retrieve trays daily and complete callbacks.
• Receive guest feedback on overall restaurant experience.
• Maintain high standards of cleanliness and décor at all times.
• Assist the Director of F&B and Executive Chef in menu development (bar menu, outlet menus, catering menus).
• Assist the Director of F&B and Kitchen Management in controlling costs (limit waste, breakage, theft and minimize comps), conduct price shopping, and manage labor.

• Provide department‑specific safety orientation and training for new employees or new duties.
• Ensure staff using knives, bartenders, etc., are trained in safe knife use.
• Ensure van drivers complete safe driving training.
• Ensure maintenance or housekeeping staff know OSHA workplace safety standards pertaining to the hotel, safe lifting, ladder use, and chemicals.
• Promote the company safety policies and procedures; participate in the Safety Committee and take appropriate action to remediate safety concerns.

• Support the hotel in achieving high performance levels in service and profitability.
• Hold self and others accountable for achieving results.
• Support a culture that promotes high employee morale and performance.
• Provide strong leadership, motivate staff to reflect enthusiasm and guest satisfaction.
• Respond to guest/employee concerns or complaints in a timely and courteous manner.
• Coach, motivate, lead, and resolve employee concerns by timely communicating positive and constructive feedback.
• Keep timely and accurate documentation via performance log, attendance record, and corrective action form.
• Partner with GM/HR on terminations.
• Schedule staffing and assignment of daily duties while controlling payroll.
• Interview, select, train, and orient employees per company processes.
• Set and adjust wages and status for direct reports.
• Ensure payroll standards are met (verify compliance with PTO and holiday pay policy).
• Review daily time‑attendance punches and maintain attendance spreadsheet.
• Maintain accurate status of employees for benefit plans.
• Train team how to punch in, out and transfer departments.
• Aggres…