Assistant Director Food And Beverage

Operational Management:

• Ensure smooth and efficient daily operations in coordination with the F&B director.

• Maintain and monitor the standard quality of all food & beverage products.

• Collaborate with the culinary team to develop menus, specials and promotions.

• Create extended drinks list, wine list, and spirit selections in coordination with the F&B Director.

• Maintain a safe working environment and request maintenance and repairs as needed for all F&B outlets.

• Communicate frequently with BOH and assist in coordinating FOH/BOH staff.

Customer Service and Guest Satisfaction:

• Ensure a presence on the floor during peak business hours mainly for lunch and dinner.

• Provide highest level of customer service and guest satisfaction.

• Monitor guest feedback and implement necessary improvements if needed.

• Collaborate as needed with Marketing about promotion for restaurants and special events.

Staff Management:

• Hire, train, and develop FOH restaurant operation teams (including security, maintenance, cleaning).

• Manage FOH labour costs within the budgeted labour expenses in collaboration with the Finance and Human Resource Departments.

• Ensure the highest performance of the team by training, coaching and conduct regular performance evaluation.

• Maintain high quality of service/products by ensuring staff knowledge about food & beverage and service standards.

Financial management:

• Order FOH operating supplies and monitor beverage purchase while maintaining budgeted COG.

• Maintain and manage appropriate par stock for operating supplies, chinaware, glassware, and silverware for FOH.

• Monitor and optimize sales, revenue and expenses performance.