Food and Beverage Assistant Director

JOB TITLE: Food & Beverage Assistant Director

DEPARTMENT: Food and Beverage

REPORTS TO: General Manager

FLSA: Exempt

The Assistant Food and Beverage Director is responsible for management of dining rooms, banquet spaces, and all Member-related dining services in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality, service in personnel, and cleanliness of dining spaces. Supervises and trains dining room staff; manages within budgetary restraints; develops and implements programs to increase sales.

• Prepare management, variance, and financial reports on a periodic basis.
• Oversee daily operations, accounting, and financial matters of the F&B programs.
• Supervise employee activities to ensure compliance with established standards and policies.
• Identify and resolve operational, financial, and employee-related issues.
• Coordinate with audit and business teams to ensure adherence to established procedures.
• Train and guide staff in their job duties.
• Assist with recruitment, performance reviews, promotions, terminations, and salary adjustments for employees.
• Ensure employees follow operational practices, dress code, hygiene rules, and quality standards.
• Develop and implement training programs for employees.
• Manage F&B operations to ensure excellent service in an economical and profitable manner.
• Initiate the development of methods for high-quality food and drink preparation.
• Train staff on emergency, health, and safety policies.
• Respond promptly to customer complaints to ensure high-quality customer service and satisfaction.
• Plan and supervise marketing and promotional activities to attract more customers.
• Assist in ordering, purchasing, and stocking F&B products.
• Coordinate sourcing and testing of new products and menus.
• Conduct regular repairs and maintenance of F&B equipment.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot and noisy environment.
• Required to work weekends and national holidays as part of the position.

• Johns Creek Pouring Permit
• TIPS Alcohol Certification
• Two to Four-year College or university degree in Hospitality Management or Culinary Arts.
• Works well within a team
• Leadership skills and abilities
• Takes responsibility for multiple tasks independently to completion.
• Responds to quickly changing deadlines and demands.
• Strong interpersonal and organizational skills.
• Manage stress and time.
• Polished, professional appearance and presentation.