Assistant Director of Food & Beverage

Corporate Office•San Francisco, CA

23d•$110,000 - $110,000•Onsite

About The Position

The Assistant Director of Food and Beverage supports the overall leadership, strategic direction, and operational excellence of the hotel’s food and beverage division, including Monte’s Restaurant, Monte’s Bar, In-Room Dining, and all banquet and catering operations. This role serves as a key partner to the Director of Operations, helping to execute departmental goals, drive financial performance, maintain brand standards, and ensure exceptional guest experiences across all dining outlets and event spaces. The Assistant Director plays a significant leadership role in banquet operations while also providing oversight, guidance, and support to all other F&B departments, with a strong focus on team development, service quality, operational efficiency, and cross-departmental collaboration. In addition, this position ensures full compliance with applicable Union Collective Bargaining Agreements (CBA), including adherence to scheduling requirements, work rules, and departmental policies, while promoting positive labor relations and consistent operational practices.

Requirements

Proven experience in food and beverage leadership, ideally within an upscale or full-service hotel environment.
Strong background in banquet operations, event execution, and high-volume service management.
Experience overseeing multiple food and beverage outlets, including in-room dining.
Strong financial acumen, including familiarity with budgeting, forecasting, and labor management.
Excellent communication, leadership, and organizational skills.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Familiarity with Micros or other F&B systems preferred.
Required certifications prior to hire: RBS and California Food Handler’s Certificate.

Nice To Haves

Culinary training or experience with menu development is a plus.
Prior Union experience preferred.

Responsibilities

Oversee all food and beverage operations, ensuring consistent service standards and operational excellence.
Serve as acting leader in the absence of the Director of Operation, making key operational decisions and ensuring smooth continuity.
Support the management, training, and development of supervisory and hourly teams across banquets, outlets, and in-room dining.
Promote a positive and professional work culture focused on teamwork, accountability, and guest satisfaction.
Provide leadership and oversight of banquet operations, ensuring flawless execution of events, conferences, and meetings.
Collaborate with the Director of Catering and Conference Services and banquet leadership to ensure accurate event setups, seamless service, and proper staffing.
Ensure post-event procedures, including breakdown, cleanup, captain’s reports, and banquet check review, are completed accurately and efficiently.
Maintain and enforce Omni standards for presentation, service, and guest interaction during all events.
Monitor the condition of banquet equipment and coordinate repairs or replacements as needed.
Respond promptly and professionally to guest concerns or service issues related to banquet functions.
Support the operational performance of Monte’s Restaurant, Monte’s Bar, and all other food and beverage outlets.
Oversee in-room dining operations to ensure timely, courteous service and high-quality presentation.
Partner with outlet leaders to maintain service consistency, staff engagement, cleanliness, and product quality.
Work closely with the culinary leadership to monitor menu quality, food presentation standards, and product innovation.
Drive effective communication among culinary, service, and support teams to ensure efficient and cohesive service execution.
Support sales initiatives, upselling strategies, and guest engagement programs designed to strengthen revenues.
Assist with food and beverage budget oversight, including monitoring of labor, food, beverage, and operational expenses.
Support cost control efforts by analyzing financial statements, labor reports, and forecasting models.
Help oversee inventory management, purchasing controls, and proper use of systems such as Micros, Birchstreet, and Kronos.
Ensure accurate and timely completion of payroll, scheduling, and administrative tasks.
Support promotional initiatives, sales strategies, menu updates, and marketing programs to grow revenue and improve guest satisfaction.
Ensure compliance with health, safety, and sanitation regulations, including enforcement of liquor liability laws and local/state mandates.
Ensure RBS certification and California Food Handler Certificates are kept current and updated for all F&B team members.
Maintain a consistent presence on the floor during peak periods to uphold service standards and support staff.
Conduct regular pre-shift meetings, service training, and coaching sessions across all outlets and banquet departments.
Ensure all team members have appropriate tools, training, and resources needed to meet service expectations.