Assistant Director of Food & Beverage

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Job description

Job Description

Annual Salary Range: $110,000 - $125,000/year USD

To assist the Director of Food and Beverage in the daily and overall F&B operations at Fairmont Grand Del Mar. The areas of direct responsibility are: Amaya Restaurant & Bar, Lobby Lounge, The Clubhouse Grill, Pools, Cent'anni and In Room Dining and Hotel Beverage Management Programing. Oversee and support the leadership of these departments and the beverage management component of the role and colleagues on a daily basis. This role is also to oversee the F&B division as a whole in the absence of the Director of Food and Beverage in coordination with the Executive Chef and Director of Banquet Operations. This role strives to continually improve guest and colleague satisfaction and maximize the financial performance in F&B Division overall.

This is an operational role, restaurant, bar and beverage involvement and overview of the teams and their work procedures and process is a large component of this role.

70-80% of this position will be in the Food and Beverage operation ensuring the support and guidance is available to all teams throughout the property

Being involved in on the floor training and coaching/counseling of the colleagues and operational teams

Directing the team and ensuring standard and sequences are being adhered to at all times in the areas pertaining to this position.

Ensuring the teams are meeting the required Forbes and LQA standards at all times

Assisting in busy periods of need across the Food and Beverage department when required to ensure guest satisfaction and maximum guest satisfaction whilst providing support for leaders and colleagues within food and beverage.

Ensuring EcoSure standards are not only being met in all areas but being exceeded.

Managing guest expectations and handling any issues that may arise to ensure that 100% satisfaction is secured.

Shift work schedule rotations will apply to this role -evening, weekend and late-night coverage will apply to this role

Beverage management will be a large focus, inventories, maintenance, creating efficiencies, beverage cost analysis and control.

Understand and refine labor management and control

Continually be aware of departmental needs as they relate to production and staffing.

Forecast workloads and check work schedules prepared by subordinate managers for all relevant departments

Assist managers to develop and maintain consistency in all that is done in their department, hold the teams accountable for tasks to be completed

Oversee the initial and continual training of all new and current food and beverage service colleagues by their department managers

Control and maintain standards, performance, colleagues conduct, grooming, appearance, sanitation, etc. according to established policies.

Review performance with every department manager on a weekly basis in the form of structured catch-up meetings and on an annual basis in the form of a performance review

The ability to keep colleagues and managers informed about hotel policies and changes

Review capture ratios and have an in-depth awareness of the costs and expenses as they pertain to the operation of the day-to-day hotel and division

Assist the Director of Food and Beverage to manage and control overall expenses of the outlets focusing on higher revenue and profit

Ensure that managers brief and review with their colleagues to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of wine/beverage list

Overseeing spot checks, inventory counts, finalization and preparation of month end documents and to hold managers accountable to consistency in these procedures

Spot check and review weekly payroll prepared by managers for hourly colleagues

To work in co-operation with the culinary teams across the property to ensure top quality and competitive pricing in the menus and to ensure that below standard items are never accepted or served

To schedule and participate in monthly Department Food and Beverage meetings, daily briefings and departmental shift line ups

To manage key events and seasons for the hotel with the Director of Food and Beverage and to keep the hotel informed of special events such as Christmas, New Year's, Thanksgiving, Easter, etc and to ensure the key departments are prepared for such events

To review the daily logbook produced by departmental managers on a daily basis.

To review the daily revenue reports to catch discrepancies or abnormalities that may occur in reporting and investigate and rectify

To assist the Executive Steward in the management of waste and breakage to be mindful and alert to Planet 21 project initiatives

To ensure that managers maintain inventories and par stocks

Ensure that all equipment is kept in perfect working condition. Reports any deficiency to the proper department, and that the teams are completing regular outlet walks with engineering.

The ability and skills to manage wine stock properly as well as wine list elaboration and maintenance.

Financial knowledge must have working knowledge of Profit and Loss statement.

Must be able to calculate and control food & beverage cost.

Understanding of divisional budget, revenue and expenses.

Understanding all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.

Managing all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.

The ability to aid each manager in giving the necessary training to their staff and to assist them in it.

Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Fairmont Grand Del Mar policies.

Develop and maintain effective communications between all operating departments.

Respond properly in any hotel emergency or safety situation.

To perform other tasks or projects as assigned by hotel management and executive

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