Sitio - Assistant Director of Food & Beverage

Description

The Assistant Director of F&B leads all beverage operations across outlets and provides leadership for Café and Pool operations. Working under the Food & Beverage Director, you oversee the development and execution of beverage programs, manage day-to-day operational leadership of the beverage team, provide sommelier support during service, and coordinate F&B operations across multiple outlets. You serve as a strategic partner to the F&B Director, managing a team of F&B Managers and operational leaders while ensuring consistent brand standards, profitability, and guest satisfaction across all food and beverage concepts.

• Develop, oversee, and execute the comprehensive beverage program across all outlets (Barberry, Flamingo Bar, Pool, Café, and IRD), ensuring alignment with brand identity and profitability targets.
• Own wine and spirits selection, curation, and pricing strategy across the property; provide creative direction and SOPs for wine program execution.
• Manage beverage procurement, inventory, and vendor relationships; analyze costs and margins to optimize profitability.
• Provide sommelier support and wine education during service; train and develop beverage staff on wine knowledge, upselling, and service excellence.

• Lead and develop F&B Managers, Senior F&B Manager, and operational supervisors across Barberry, Flamingo Bar, Pool, Café, and IRD; provide coaching, performance management, and career development.
• Oversee scheduling, labor management, and cost control across all assigned outlets in coordination with operational managers.
• Set and enforce operational standards, service protocols, and quality benchmarks across all F&B concepts.
• Conduct regular performance reviews, training sessions, and operational audits to ensure consistency and continuous improvement.
• Escalate and resolve complex guest concerns, staff issues, and operational challenges.

• Provide operational leadership and strategic oversight for Café and Pool operations, ensuring brand standards and profitability.
• Work with operational managers to drive guest satisfaction, efficiency, and cost control in these outlets.
• Coordinate menu development, promotional strategies, and seasonal programming for Café and Pool.
• Partnership with F&B Director & Culinary Leadership
• Partner with the Food & Beverage Director on overall F&B strategy, budget management, and financial performance across all outlets.
• Collaborate with Executive Chef and culinary team on menu planning, food-and-beverage pairing strategies, and creative programming.
• Provide operational and strategic input on hotel F&B initiatives, guest experience enhancements, and revenue optimization.

• Own P&L oversight for beverage operations and contribute to overall F&B financial performance.
• Prepare reports, forecasts, and operational metrics for the F&B Director; track KPIs across all outlets.
• Ensure compliance with ERHG policies, TABC, health department, and food safety standards across all F&B operations.
• Partner with HR on hiring, onboarding, performance management, and team-member relations in line with ERHG procedures.

• Uphold ERHG's image and standards at all times, on and off the floor.
• Foster a harmonious, positive, and professional work environment; model leadership, integrity, and hospitality.
• Complete responsibilities on time and in accordance with company policies and procedures.

Requirements

• Heavy hotel or resort beverage program management experience
• Proven experience managing multiple F&B outlets simultaneously
• Strong wine knowledge, sommelier-level expertise preferred, and demonstrated ability to build and mentor beverage programs
• Solid command of P&L, labor, purchasing, inventory, and cost management
• Proven leadership ability to develop, coach, and retain a management team
• Excellent communication, problem-solving, and guest-relations skills
• Working knowledge of TABC, health department, and food safety standards
• Serv Safe Manager and TABC certified (or able to obtain)

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when needed.
• Frequent bending, reaching, and repetitive motion.
• Ability to work safely in active restaurant and bar environments.
• Ability to work evenings, weekends, and holidays when necessary, including on-call availability.

Direct Reports: F&B Managers, Senior F&B Manager, Café Supervisors, Pool Managers, and related F&B operational leadership.

Reports To: Food & Beverage Director.

This job description is a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business needs, and team members may be asked to perform other duties as reasonably assigned.