Job Description:

The Assistant Director of Food and Beverage supports the Director in managing all food and beverage operations to ensure high-quality service, guest satisfaction, and operational efficiency. This role includes supervising food and beverage staff, overseeing menu offerings, maintaining inventory, and ensuring adherence to health and safety standards. The Assistant Director works closely with the culinary and service teams to deliver exceptional dining experiences and contributes to strategic planning to achieve financial goals.

Key Responsibilities:

Operational Support: Assist in overseeing daily food and beverage operations, including restaurants, bars, room service, and event catering.Team Supervision: Support recruitment, training, and scheduling of food and beverage staff, ensuring high service standards and employee productivity.Guest Relations: Interact with guests to handle inquiries, address complaints, and ensure a positive dining experience.Quality Control: Monitor food and service quality, presentation, and compliance with health and safety standards.Inventory and Cost Management: Manage inventory levels for food, beverages, and supplies, controlling costs while maintaining quality and stock availability.Menu Planning: Collaborate with the culinary team on menu development, seasonal offerings, and pricing to align with guest preferences and profitability.Financial Management: Assist in budgeting, cost control, and analyzing sales to meet revenue targets and enhance profitability.Event Coordination: Work with the events team to plan and execute catering services for special events, ensuring smooth operations and guest satisfaction.

Job Description:

The Assistant Director of Food and Beverage supports the Director in managing all food and beverage operations to ensure high-quality service, guest satisfaction, and operational efficiency. This role includes supervising food and beverage staff, overseeing menu offerings, maintaining inventory, and ensuring adherence to health and safety standards. The Assistant Director works closely with the culinary and service teams to deliver exceptional dining experiences and contributes to strategic planning to achieve financial goals.

Key Responsibilities:

Operational Support: Assist in overseeing daily food and beverage operations, including restaurants, bars, room service, and event catering.Team Supervision: Support recruitment, training, and scheduling of food and beverage staff, ensuring high service standards and employee productivity.Guest Relations: Interact with guests to handle inquiries, address complaints, and ensure a positive dining experience.Quality Control: Monitor food and service quality, presentation, and compliance with health and safety standards.Inventory and Cost Management: Manage inventory levels for food, beverages, and supplies, controlling costs while maintaining quality and stock availability.Menu Planning: Collaborate with the culinary team on menu development, seasonal offerings, and pricing to align with guest preferences and profitability.Financial Management: Assist in budgeting, cost control, and analyzing sales to meet revenue targets and enhance profitability.Event Coordination: Work with the events team to plan and execute catering services for special events, ensuring smooth operations and guest satisfaction.

Qualifications:

Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field.2 years of previous experience in food and beverage management, preferably in a luxury hotel or high-volume restaurant setting.Strong leadership, communication, and problem-solving skills.Knowledge of food and beverage service standards, culinary basics, and inventory control.Customer-oriented with the ability to handle high-pressure situations professionally.Advanced English C1

Qualifications:

Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field.2 years of previous experience in food and beverage management, preferably in a luxury hotel or high-volume restaurant setting.Strong leadership, communication, and problem-solving skills.Knowledge of food and beverage service standards, culinary basics, and inventory control.Customer-oriented with the ability to handle high-pressure situations professionally.Advanced English C1