Assistant Director of Food & Beverage

HSH•Carmel-by-the-Sea, CA

11d•$95,000 - $98,000

About The Position

Working alongside the amazing team at The Quail, we are seeking an Assistant Director of F&B to support our Food & Beverage Department. Work for a highly prestigious hotel located in sunny Carmel Valley, California. Learn and grow within a strong hospitality operation. Exceptional medical benefits, Employee discounts on Lodge, Golf, and Dining services.

Requirements

Proven leadership experience in upscale/luxury hotel Food & Beverage operations, successfully overseeing multiple outlets.
In-depth fine dining table service expertise, with a strong emphasis on personalized guest experiences.
Demonstrated commitment to exceptional guest service and fostering a positive service and employee culture.
Extensive knowledge of culinary trends, wine, and spirits.
Comprehensive banquet management experience, including event planning and execution.
Strong financial acumen with a track record of effective revenue and cost management in hotel and restaurant settings.
Outstanding communication and interpersonal skills, with the ability to collaborate across all levels and departments.
Superior time management and organizational abilities; highly adaptable and consistently positive.
Self-motivated with excellent problem-solving skills, thriving both independently and as a team player.
Flexible availability, including nights, weekends, and holidays, to meet business needs.

Nice To Haves

Previous supervisory experience in a union environment preferred but not required.

Responsibilities

Assist the Food and Beverage Director in the overall leadership and daily operations of multiple F&B outlets, ensuring exceptional service standards.
Oversee and support outlet managers and supervisors, fostering a collaborative and high-performance team environment.
Ensure compliance with all health, safety, and sanitation standards across all F&B operations.
Monitor and manage financial performance, including budgeting, forecasting, cost control, and revenue generation initiatives.
Drive continuous improvement in guest satisfaction, responding promptly to feedback and implementing service enhancements.
Coordinate and execute banquet and event operations, ensuring seamless delivery and guest satisfaction.
Develop and implement training programs to enhance staff knowledge, skills, and service standards.
Collaborate with culinary and beverage teams to design and update menus, ensuring quality and profitability.
Participate in recruitment, onboarding, and performance management processes for F&B staff.
- Maintain effective communication and cooperation across departments, supporting hotel-wide objectives.
Uphold and promote the hotel's service culture, values, and brand standards at all times.