Assistant Director of Food + Beverage

Kimpton Hotels & Restaurants•Sacramento, CA

11d

About The Position

The Assistant Director of Food + 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 collaborates with restaurant, in-room dining (IRD), bar, and banquet teams and supports food and beverage operations, staff development, and property initiatives.

Requirements

At least 3 years of experience as a Restaurant Assistant General Manager or Assistant Director of Food and Beverage.
Level 1 Certification from the Court of Master Sommeliers or equivalent experience.
Food Handler and Alcohol Awareness Certifications, if applicable.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Ability to diplomatically handle difficult situations and people while maintaining integrity.
Ability to interpret a variety of instructions and regularly exercise independent judgment and discretion on 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 the 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 or chefs with menu engineering, including seasonal specials.
Assist with training and communication for all staff.
Lead and coordinate the planning and execution of special events on and off property, and represent the property at those events.
Ensure all staff complete appropriate required trainings and certifications.
Assist the Director of Food & Beverage with projects.
Interview, hire, and train employees; plan, assign, and direct their work; appraise performance; reward and coach employees; and address complaints and resolve issues or concerns.
Work with the restaurant, IRD, bar, and banquet teams.