Assistant Director F&B
About the job
POSITION OVERVIEW
We are looking for an Assistant Director of Food and Beverage who will support the goals of the Director of Food and Beverage and provide leadership and management for the Resort’s Food and Beverage Division. Plan, organize, direct and control the work of employees and managers in the Food & Beverage Division while ensuring guest satisfaction and make meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Aman’s culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.
RESPONSIBILITIES
QUALIFICATIONS
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Experience: Three to five years previous experience in multiple food & beverage department head positions.
Skills and Abilities:
Requires a working knowledge of division operations as well as Aman’s cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
Travel required: Some travel is required for training, conferences, and special events.
Hours required: Eight to ten hours shifts; scheduled days and work hours may vary based on need
We are looking for an Assistant Director of Food and Beverage who will support the goals of the Director of Food and Beverage and provide leadership and management for the Resort’s Food and Beverage Division. Plan, organize, direct and control the work of employees and managers in the Food & Beverage Division while ensuring guest satisfaction and make meaningful and lasting dining impressions. Demonstrate analytical skills, prioritize and adapt to the changing needs of the operation. Be a role model for the Aman’s culture, demonstrate a solid work ethic, good business acumen and a passion for service. This person will have strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.
RESPONSIBILITIES
- Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in Food & Beverage operations to ensure that established cultural and core standards are met.
- Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
- The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
- The ability to work closely with the Director of Food & Beverage, Executive Chef and Sous Chef to design an effective menu and wine list while ensuring excellent product quality at a fair price.
- Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
- Comply with Work Rules and Standards of Conduct.
- Work harmoniously and professionally with co-workers and supervisors.
QUALIFICATIONS
Education: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
Experience: Three to five years previous experience in multiple food & beverage department head positions.
Skills and Abilities:
Requires a working knowledge of division operations as well as Aman’s cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires the ability to operate and utilize culinary production equipment and tools.
Requires reading, writing and oral proficiency in the English language.
Travel required: Some travel is required for training, conferences, and special events.
Hours required: Eight to ten hours shifts; scheduled days and work hours may vary based on need
- Department: Administration
