Assistant Director Of F&B

Job Details:

Job Location:

San Francisco
- San Francisco, CA, Position Type:
Management
- Exempt, Salary Range: $90000.00 - $120000.00

Salary, Job Category:
Hospitality
- Hotel,

Qualifications:

Job Title:

Assistant Director of Food and Beverage

Location:

Hotel Nikko San Francisco

Reports To:

Director of Food and Beverage

Fulltime / Salary

The Assistant Director of Food and Beverage will support the Director of Food and Beverage in overseeing the daily operations of the hotel's food and beverage departments, including restaurants, bars, in-room dining, banquets, meetings, and special events. This position serves as a key operational leader responsible for executing daily service, leading shifts, directing managers and line‑level staff, and ensuring exceptional guest experiences across both outlets and banquet operations.

The Assistant Director will play a critical role in maintaining service standards, developing team members, driving financial performance, and ensuring seamless coordination between departments. This role requires a hands‑on leader who can effectively balance operational execution, administrative responsibilities, and team development while supporting the overall success of the Food & Beverage division.

• Serve as the Manager on Duty for Food & Beverage operations, overseeing and directing day‑to‑day outlet and banquet service.
• Lead service shifts within restaurants, bars, in-room dining, and banquet functions, ensuring proper staffing levels, service execution, and guest satisfaction.
• Provide operational leadership during high‑volume periods, special events, conferences, weddings, and VIP functions.
• Conduct routine floor presence in both outlets and banquet spaces to ensure service standards, cleanliness, employee engagement, and guest satisfaction are consistently maintained.
• Work closely with Outlet Managers, Banquet Managers, Culinary Leadership, and Event Teams to ensure seamless communication and successful execution of daily operations

• Directly oversee and mentor outlet and banquet leadership teams, providing coaching, accountability, and performance guidance.
• Ensure consistent service standards and operating procedures are followed across all food and beverage outlets and banquet operations.
• Provide hands‑on leadership during service periods, assisting teams in resolving operational challenges and delivering exceptional guest experiences.
• Develop cross‑functional teamwork between restaurant, banquet, culinary, and stewarding teams to improve efficiency and service execution.

• Assist the Director of Food & Beverage in managing the department’s budget, tracking revenue and expenses, and working towards profitability targets.
• Monitor food and beverage costs, labor costs, and other operational expenses to ensure the department remains within budgetary guidelines.
• Implement strategies to minimize waste, optimize resource utilization, and maintain consistent quality while adhering to budget constraints.

• Ensure exceptional guest experiences by maintaining consistent high‑quality food, beverage, and service standards across all outlets and events.
• Handle guest complaints or concerns promptly and professionally, seeking solutions to improve service and satisfaction.
• Ensure that food and beverage offerings meet or exceed guest expectations, continuously monitoring feedback and making necessary adjustments.

• Assist in coordinating and overseeing the food and beverage service for hotel events, banquets, and meetings, working closely with the catering and banquet, catering and sales teams to deliver seamless operations.
• Collaborate with…