Assistant Director of Food and Beverage

Kimpton Hotels & Restaurants•Atlanta, GA

21d

About The Position

The Assistant Director of Food and Beverage works closely with and reports directly to the Director of Food & Beverage to achieve company targets and goals, provide leadership, and contribute to the strategic development of the restaurants. The role works with the restaurant, in-room dining (IRD), bar, and banquet teams and participates in property meetings. It also supports food and beverage projects, staff development and training, menu engineering, and the planning and execution of special events on and off the property. The role includes employee-management duties such as interviewing, hiring, training, assigning and directing work, appraising performance, rewarding and coaching employees, and addressing complaints and concerns. The Assistant Director helps ensure staff complete required trainings and certifications and applies sound judgment, integrity, and diplomacy in handling significant matters and difficult situations.

Requirements

Minimum 3 years' experience as a Restaurant Assistant General Manager or Assistant Director of Food and Beverage.
Level 1 Certification of Court of Master Sommelier or equivalent experience.
Food Handler and Alcohol Awareness Certification, if applicable.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Ability to diplomatically deal with difficult situations and people while exhibiting consistent integrity.
Ability to interpret a variety of instructions and regularly exercise independent judgment and discretion about significant matters.
Proven systems knowledge and experience with Avero/Aloha, Micros, and ADP/eTime payroll, or a combination of these systems.
Strong computer skills and knowledge of Microsoft Office Suite.

Nice To Haves

Bachelor's degree in Hospitality, Restaurant Management, or an equivalent field is preferred.

Responsibilities

Attend property meetings.
Develop and lead managers within Food & Beverage.
Understand the property's sales and public relations strategies.
Assist the Chef(s) with menu engineering, including seasonal specials.
Assist with training and communication to all staff.
Lead and coordinate the planning and execution of special events on and off the property, and represent the property at those events.
Ensure all staff have completed appropriate required trainings and certifications.
Assist the Director of Food & Beverage with projects.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; and address complaints and resolve issues or concerns.
Work with the restaurant, IRD, bar, and banquet teams.