Assistant Director of Food & Beverage

Camelback Resorts
Tannersville, PA 18372, USA

Job Title: Assistant Director of Food & Beverage

Department: Food & Beverage

Reports to :

Executive Director of Food & Beverage

The Assistant Director of Food & Beverage supports the Executive Director of Food & Beverage in overseeing the day-to-day operations of all Food & Beverage outlets. This position is responsible formaintainingoperational standards, driving financial performance, developing leaders and associates, and ensuringexceptionalguest experience across the department.

Primary Responsibilities:

• Directs and organizes the day-to-day activities of ALL outlets in the Food and Beverage Department. This includes thehotelsand mountain food and beverage operations for the summer and winter season
• Work closely with the Executive Director of Food & Beverage in planning and executing departmental strategies to meet the daily and long-term needs of the operation.
• Support and manage performance and disciplinaryprocessesin partnership with Outlet Managers and Human Resources.
• Develop and implement departmental standardoperatingprocedures and policies.
• Maintain established standards for Food & Beverage quality, service, cleanliness, merchandising, and presentation.
• Assist Outlet Managers in achieving predetermined financialobjectivesand operational standards.
• Analyze key performance indicators (KPIs),identify performance gaps, and execute action plans to improve profitability, efficiency, and guest satisfaction.
• Attend Labor Review meetings to ensure staffing guidelines are aligned with the forecast based onbusinessvolume.
• Develop, implement, andmonitorschedules with Outlet Managers to ensure appropriate staffing levels and profitable operations across all restaurants and bars.
• Partner with the Executive Director of Food & Beverage and culinary leadership in the development of attractive menus designed to meet guest expectations and targeted customer markets.
• Ensure effective control of food, beverage, and labor costs across all Food & Beverage outlets.
• Regularly review and evaluate guest satisfaction across Food & Beverage revenue centers and implement corrective actions as needed.
• Participate in Manager on Duty coverage, requiring regular monitoring throughout the hotel and prompt resolution of operational and guest concerns.
• Seek out business opportunities within the community and support initiatives that drive demand for Food & Beverage revenue centers.
• Create andmaintainan atmosphere that recognizes and welcomes both local guests and hotel guests.
• Ensure all Food & Beverage operations comply with applicable local, state, and federal regulations, including RAMP,Serv Safe, andPAminorslabor laws.
• Ensure daily tip reporting is accurate, complete, and submitted in a timely manner.

Leadership Acumen:

• Provide leadership, direction, and support to Restaurant General Managers and Food & Beverage leadership to ensure consistent execution of operational and service standards.
• Coach, develop, and hold leaders and associates accountable through clear expectations, regular feedback, performance management, and development opportunities.
• Plan and administer training and development initiatives that ensure associates are properly trainedat all levels and provide opportunities for qualified associates to advance their careers.
• Foster a culture of teamwork, accountability, recognition, and continuous improvement throughout the Food & Beverage Department.
• Lead by example bydemonstratingprofessionalism, sound judgment, strong guest service, and a commitment to the resort's service standards.
• Promote effective communication and collaboration between Food & Beverage outlets, culinary operations, and other resort departments.
• Empowerthe Restaurant General Managers to make effective operational decisions while providing appropriate guidance, oversight, and accountability.
• Support the Executive Director of Food & Beverage in developing and executing departmental goals, initiatives, and operational strategies.

Qualification sand Requirements:

• Bachelor’s Degree in field or equivalentcollegedegree preferred
• Culinary,sales,and service background required
• Minimum of 10 years of progressive Food & Beverage management experience, preferably in a high-volume restaurant, resort, or hotel environment.
• RAMPcertification is required
• High degree of interpersonal and guest interaction skills
• Manage and lead in a high volume and fast paced operation
• Previousexperiencesupervisingand leading others
• Strong time management skills and the ability to…