Assistant Director of Food & Beverage - Red Lion Inn

Job Purpose:

This position will assist in overseeing and managing the daily operations of the restaurant. 

Essential Duties and Responsibilities:

• Assisting in managing all aspects of the FOH operation including the supervision and direction of the Assistant Restaurant Managers, supervisors and related staff.
• Maintains a professional leadership style and mentors all levels of staff.
• Assists with the selection, training, counseling and termination of all FOH F&B staff.
• Assists with ensuring timely completion of performance reviews for all FOH F&B staff.
• Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest relations.
• Ensures appropriate management development and training is executed
• Maintains daily awareness of house counts and revenue projections and uses this information to make expense decisions/recommendations.
• Through coordinated efforts with the Food & Beverage Management team, adjusts staffing levels when needed, due to house counts, illness, vacations, etc.
• Assists in ensuring that payroll, staff scheduling and staff member payroll issues concerning all areas are accurate and submitted in a timely manner.
• Assists in facilitating pre-meal briefings with the Chef and restaurant managers to educate restaurant staff on menu items including ingredients, preparations methods, and unique tastes.
• Assists in managing service delivery in outlets to ensure guest service from point of entry to departure (getting from hostess, speed of order taking, and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
• Reviews guest complaints and guest satisfaction results and other date to identify areas of improvement; reviews findings with associates to develop appropriate corrective action, shares plans with hotel leadership and ensures corrective action is taken to continuous improvement
• Understands and communicates to staff the operating and maintenance procedures of all department equipment
• Programs and implements the POS, and manages transitions
• Maintains high guest visibility. Works closely with staff and managers on the floor during busy periods, interfacing with guests ensuring a positive and exemplary experience as modelled in R2 and Danny Meyer’s Hospitality Quotient.
• Manages recording, reporting and resolving all cleanliness, repair and safety concerns in dining rooms and kitchen in conjunction with the Executive Chef. Maintains a strong partnership with the Maintenance Director to ensure strong communication of problems and timely repairs. Monitors and ensures proper and regular maintenance of all F&B areas including common areas, porch and courtyard.

Requirements:

Education and Certification:

TIPS certified,

Serve Safe certified

Allergen Awareness

Specialized knowledge:

Must be proficient in POS systems, Microsoft Office, and Open Table, and Toast

Has thorough knowledge and understanding of kitchen equipment use and operation

Skills:

Must be guest service-oriented with the ability to work with a variety of people.

Must possess outstanding management, organizational, analytical, communication and leadership abilities

Must be able to handle stressful situations and perform under tight timelines.

Must be able to work any schedule (nights, weekends, and holidays required).

Character:

Models and Promotes Teamwork at all times

Motivates team to excel

Respectful to and mindful of all managers and staff in department, on property and within company

Physical: 

Ability to bend, stoop, stand for long periods of time

Lift 30 pounds

Push carts weighing up to 150 pounds