Assistant Director of Food and Beverage

Auberge Resorts•Park City, UT

37d

About The Position

Be the culinary virtuoso orchestrating a symphony of flavors and impeccable service, ensuring every dining experience is a gastronomic delight. With a passion for innovation and an eye for detail, you'll play a key role in elevating our establishment's reputation. Plans all aspects of service delivery and food preparation. Works directly with the Executive Chef in the preparation of menus, cost control, price point, and successful selling of dishes. Seeks out innovative methods to develop new cuisine and service standards for the restaurants. Conducts ongoing training sessions with management personnel to increase their knowledge and capabilities in the food service area. Coordinates weekly meetings with the team to facilitate communication, goal setting, and attainment. Selects, trains, schedules, supervises, counsels, and handles administrative functions of managers per established standards for hotel policy, safety, productivity, and performance. Works through managers to administer disciplinary action and labor relation issues. Assists managers in ensuring timely and consistent execution of food and beverage service. May be called upon to handle guest complaints; ensure guest satisfaction. Coordinates the completion of labor reports, payroll, weekly schedules, etc. to ensure obligations are met. Creates and adheres to budgetary requirements. Oversees the cost control and storeroom function of the hotel.

Requirements

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities. High school education preferred.
Minimum; 5 years experience in a similar position, in a preferred luxury setting with supervisory responsibilities.
High school or equivalent education required. Bachelor's Degree preferred.
Able to work on a flexible schedule, including weekends and holidays, according to departmental and operational needs.
Willing to learn all the food and beverage positions and perform when in need.
Must be able to speak, read, write, and understand English.
Computer literacy in Microsoft Windows applications is required.

Responsibilities

Plans all aspects of service delivery and food preparation.
Works directly with the Executive Chef in the preparation of menus, cost control, price point, and successful selling of dishes.
Seeks out innovative methods to develop new cuisine and service standards for the restaurants.
Conducts ongoing training sessions with management personnel to increase their knowledge and capabilities in the food service area.
Coordinates weekly meetings with the team to facilitate communication, goal setting, and attainment.
Selects, trains, schedules, supervises, counsels, and handles administrative functions of managers per established standards for hotel policy, safety, productivity, and performance.
Works through managers to administer disciplinary action and labor relation issues.
Assists managers in ensuring timely and consistent execution of food and beverage service.
May be called upon to handle guest complaints; ensure guest satisfaction.
Coordinates the completion of labor reports, payroll, weekly schedules, etc. to ensure obligations are met.
Creates and adheres to budgetary requirements.
Oversees the cost control and storeroom function of the hotel.