Assistant Director Food And Beverage

Operational Management:
• Ensure smooth and efficient daily operations in coordination with the F&B director.
• Maintain and monitor the standard quality of all food & beverage products.
• Collaborate with the culinary team to develop menus, specials and promotions.
• Create extended drinks list, wine list, and spirit selections in coordination with the F&B Director.
• Maintain a safe working environment and request maintenance and repairs as needed for all F&B outlets.
• Communicate frequently with BOH and assist in coordinating FOH/BOH staff.
Customer Service and Guest Satisfaction:
• Ensure a presence on the floor during peak business hours mainly for lunch and dinner.
• Provide highest level of customer service and guest satisfaction.
• Monitor guest feedback and implement necessary improvements if needed.
• Collaborate as needed with Marketing about promotion for restaurants and special events.
Staff Management:
• Hire, train, and develop FOH restaurant operation teams (including security, maintenance, cleaning).
• Manage FOH labour costs within the budgeted labour expenses in collaboration with the Finance and Human Resource Departments.
• Ensure the highest performance of the team by training, coaching and conduct regular performance evaluation.
• Maintain high quality of service/products by ensuring staff knowledge about food & beverage and service standards.
Financial management:
• Order FOH operating supplies and monitor beverage purchase while maintaining budgeted COG.
• Maintain and manage appropriate par stock for operating supplies, chinaware, glassware, and silverware for FOH.
• Monitor and optimize sales, revenue and expenses performance.