Assistant Director of Food & Beverage

Loews Hotels•Orlando, FL

2d•Onsite

About The Position

This role is for a hands-on and business-minded food and beverage leader who drives operational excellence, team performance, and exceptional guest experiences across multiple dining venues. The position balances strategic thinking with day-to-day execution, leading teams, optimizing financial performance, and partnering with culinary and operational leaders to deliver consistent, high-quality service. The Assistant Director of Food & Beverage will lead daily food and beverage operations across restaurants, lounges, bars, room service, and other dining venues to ensure exceptional guest experiences and operational excellence. They will direct, coach, and develop managers and team members, fostering a culture of accountability, engagement, and service excellence. This role involves partnering closely with Culinary leadership to ensure seamless execution of food and service standards, menu initiatives, and overall guest satisfaction. The Assistant Director will monitor operational performance and implement strategies to improve quality, efficiency, and financial results, analyze sales, labor, cost, revenue, and profitability metrics, and take action to support business objectives. They will lead labor management efforts, including staffing strategies, scheduling oversight, and productivity optimization. Additionally, they will oversee inventory management, purchasing practices, and cost-control initiatives to maximize profitability while maintaining quality standards. The role includes participating in budgeting, forecasting, and financial planning activities while supporting achievement of departmental goals. Addressing guest concerns and leading service recovery efforts to strengthen guest satisfaction and loyalty is also a key responsibility. Ensuring compliance with food safety, sanitation, alcohol service, and regulatory requirements, championing operational consistency, process improvement, and continuous enhancement of the guest experience are crucial. Maintaining regular and reliable attendance and embracing flexibility by performing other duties as assigned to support team and organizational goals are expected.

Requirements

5+ years in food and beverage operations within a hospitality environment
2+ years leading managers and teams in a high-volume food and beverage operation
Demonstrated knowledge of budgeting, forecasting, labor management, inventory control, purchasing, and cost management practices
Knowledge of food safety, sanitation, alcohol service, and regulatory requirements
Ability to interpret operational and financial performance metrics to support business decisions
Proficiency with point-of-sale systems and food and beverage technology platforms

Nice To Haves

Progressive responsibility across multiple outlets, restaurants, lounges, room service operations, or similar service environments preferred
Background in a hotel, resort, or other complex hospitality environment preferred

Responsibilities

Lead daily food and beverage operations across restaurants, lounges, bars, room service, and other dining venues to ensure exceptional guest experiences and operational excellence
Direct, coach, and develop managers and team members, fostering a culture of accountability, engagement, and service excellence
Partner closely with Culinary leadership to ensure seamless execution of food and service standards, menu initiatives, and overall guest satisfaction
Monitor operational performance and implement strategies to improve quality, efficiency, and financial results
Analyze sales, labor, cost, revenue, and profitability metrics and take action to support business objectives
Lead labor management efforts, including staffing strategies, scheduling oversight, and productivity optimization
Oversee inventory management, purchasing practices, and cost-control initiatives to maximize profitability while maintaining quality standards
Participate in budgeting, forecasting, and financial planning activities while supporting achievement of departmental goals
Address guest concerns and lead service recovery efforts to strengthen guest satisfaction and loyalty
Ensure compliance with food safety, sanitation, alcohol service, and regulatory requirements
Champion operational consistency, process improvement, and continuous enhancement of the guest experience
Maintain regular and reliable attendance in alignment with company standards and operational needs
Embrace flexibility by performing other duties as assigned to support team and organizational goals