JOB SUMMARY:
The Assistant Food and Beverage Director is responsible for management of dining rooms, banquet spaces, and all Member-related dining services in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality, service in personnel, and cleanliness of dining spaces. Supervises and trains dining room staff; manages within budgetary restraints; develops and implements programs to increase sales.
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Prepare management, variance, and financial reports on a periodic basis.
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Oversee daily operations, accounting, and financial matters of the F&B programs.
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Supervise employee activities to ensure compliance with established standards and policies.
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Identify and resolve operational, financial, and employee-related issues.
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Coordinate with audit and business teams to ensure adherence to established procedures.
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Train and guide staff in their job duties.
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Assist with recruitment, performance reviews, promotions, terminations, and salary adjustments for employees.
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Ensure employees follow operational practices, dress code, hygiene rules, and quality standards.
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Develop and implement training programs for employees.
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Manage F&B operations to ensure excellent service in an economical and profitable manner.
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Initiate the development of methods for high-quality food and drink preparation.
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Train staff on emergency, health, and safety policies.
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Respond promptly to customer complaints to ensure high-quality customer service and satisfaction.
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Plans, organizes and oversees members events, including Wine Club Tastings, Spirits events and other social activities.
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Coordinates and manages scheduling staff.
