Assistant Director of Food & Beverage (Outlet Driven)

Omni Hotels & Resorts•Los Angeles, CA

1d•$90,000 - $100,000

About The Position

The Assistant Director of Food & Beverage is responsible for F&B operations and banquet operations at a typical break down of: F&B daily operation (Noe Restaurant, OTC Coffee Shop), and In-Room Dining 75% with responsibility of Banquet operations 25%. In addition, the Assistant Director of Food & Beverage will be managing, training, mentoring, interviewing and hiring the right talent to support an outstanding Food and Beverage Operation according to corporate standards of product and service.

Requirements

Ability to enforce Hotel's standards with all food and beverage staff
Ability to prioritze and organize work assignments; delegate work and meet deadlines
Ability to direct performance of food and beverage staff and follow up with corrections where needed
Ability to motivate food and beverage and maintain a cohesive team
Ability to ascertain food and beverage training needs and provide such training
Ability to be a clear thinker, analyze and resolve problem exercising good judgement
Ability to focus attention of details
Ability to suggestively sell events creating with Chef's complete menu items, beverage, and wines.
Ability to analyze and report accurate information from P.O.S System
Ability to exert physical effort in transporting equipment and wires
Ability to endure abundant physical movements in carrying out job duties
Ability to ensure security and confidentiality of guest and hotel information
Ability to work without direct supervision

Responsibilities

Consistent maintenance of/and refinement of service standards.
Correlation of outlet and banquets P & L and financial information monthly.
Maintenance of adequate service ware of outlets and banquets through communication with Executive Steward.
Assist outlet managers and unit chefs in refinement of successful daily menu specials.
Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations".
Assure unit management development through well planned cross training programs.
Review all purchase requests of unit managers prior to submittal to the Food and Beverage Director.
Maintenance of accurate private wine bin inventories.
Consistent maintenance of environments of all outlets and related areas.
Maintenance of all outlets key control procedures.
Assure forecasts of daily linen consumption and communicate needs to Executive Housekeeper.
Monitor serviceability of front of house uniforms and forecast uniform consumption and purchase schedule.
Supervises EOM inventories of unit managers and unit chefs, and coordinates with Food and Beverage controller.
Assures proper functioning of CTC systems and information gathering from system.
Assures daily menu abstracts are completed and summarized.
Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures and other related cashier reporting and accountability procedures.
Assures customer credit information is disseminated daily.
Assures outlet pars of all china, glass, and silver are at identified levels daily.
Attends daily and weekly food and beverage meetings.
Participates in Key Result Area planning, organizing, and controlling.
Other duties as assigned.