Assistant Director of Food and Beverage
Kailua-Kona, HI Kailua-Kona, HI Full-time Full-time Estimated:
$83.
2K - $105K a year Estimated:
$83.
2K - $105K a year It's fun to work in a company where people truly BELIEVE in what they're doing!
Job Description:
JOB SUMMARY Overall responsibility for resort managed Food & Beverage Operations (Banquets, Restaurant Outlets, Bars, Room Service, Voyager Club Lounge, Amenity Sales, Restaurant Group Sales).
Hire, train, and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of the guests are consistently exceeded.
Assist in strategic planning for F&B components of resort operations.
Support catering and event management in partnership with Sales team.
Collaborates with other departments in promoting the sales of Food and Beverage Products.
FUNCTIONS AND RESPONSIBILITIES Develop, Establish, Implement, and maintain service standards driven by guest needs and consistent with the Four Keys.
Monitor guest service in F&B areas to fulfill standards and achieve results on Unifocus and other guest feedback platforms.
Analyzes data and takes corrective action as needed.
Promote a positive working environment for Team Members through various coaching techniques and leadership.
Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Develops on-going professional development and training programs for banquet, bar, and service personnel.
Lead F&B business to achieve financial results with revenue and profitability.
Implement programs to monitor and control labor costs, F&B costs, and operating expenses to meet or exceed budgeted profit goals.
Direct leadership of outlet operations to support the operational needs of our Guests.
Establishes quality and quantity output standards for all outlets, special events and personnel.
Develops and implements policies and procedures for food & beverage outlets/departments.
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Alongside members of the culinary, restaurant management, and banquet team, create and maintain menus that satisfy guests.
Consults with Chefs, Event Managers, F&B Managers and others to assure the highest level of food and beverage quality and consistency.
Reviews new products, techniques for food/beverage preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs.
Researches new producers and develops an analysis of cost/profit benefits.
Inspects to ensure that all food safety, sanitation, energy management, preventive maintenance, department of health, OSHA and liquor laws/regulations and other standards are consistently met.
Performs other duties and/or special projects as assigned.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
$83.
2K - $105K a year Estimated:
$83.
2K - $105K a year It's fun to work in a company where people truly BELIEVE in what they're doing!
Job Description:
JOB SUMMARY Overall responsibility for resort managed Food & Beverage Operations (Banquets, Restaurant Outlets, Bars, Room Service, Voyager Club Lounge, Amenity Sales, Restaurant Group Sales).
Hire, train, and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of the guests are consistently exceeded.
Assist in strategic planning for F&B components of resort operations.
Support catering and event management in partnership with Sales team.
Collaborates with other departments in promoting the sales of Food and Beverage Products.
FUNCTIONS AND RESPONSIBILITIES Develop, Establish, Implement, and maintain service standards driven by guest needs and consistent with the Four Keys.
Monitor guest service in F&B areas to fulfill standards and achieve results on Unifocus and other guest feedback platforms.
Analyzes data and takes corrective action as needed.
Promote a positive working environment for Team Members through various coaching techniques and leadership.
Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
Develops on-going professional development and training programs for banquet, bar, and service personnel.
Lead F&B business to achieve financial results with revenue and profitability.
Implement programs to monitor and control labor costs, F&B costs, and operating expenses to meet or exceed budgeted profit goals.
Direct leadership of outlet operations to support the operational needs of our Guests.
Establishes quality and quantity output standards for all outlets, special events and personnel.
Develops and implements policies and procedures for food & beverage outlets/departments.
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Alongside members of the culinary, restaurant management, and banquet team, create and maintain menus that satisfy guests.
Consults with Chefs, Event Managers, F&B Managers and others to assure the highest level of food and beverage quality and consistency.
Reviews new products, techniques for food/beverage preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs.
Researches new producers and develops an analysis of cost/profit benefits.
Inspects to ensure that all food safety, sanitation, energy management, preventive maintenance, department of health, OSHA and liquor laws/regulations and other standards are consistently met.
Performs other duties and/or special projects as assigned.
.
Estimated Salary: $20 to $28 per hour based on qualifications.
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