Assistant Director of F&B
About The Position
The multi-faceted role of Assistant Director of Food & Beverage requires a dynamic leader with a passion for gastronomy, mixology, wine, and event management. You will oversee all aspects of food and beverage service for Lodge Geneva National's hotel restaurant, coffee & wine bar, special events and catering, and seasonal outlets while ensuring that product and service quality match or exceed brand standards. Additionally, you will maintain the operating budget and inventory, hire, and supervise front of house staff, and ensure compliance with all F&B policies and procedures while working closely with the F&B Director and VP of F&B at Destination Geneva National.
Requirements
- Proven experience as a Director of Food & Beverage or a similar senior leadership role in the hospitality industry.
- Passion for delivering exceptional dining experiences.
- Strong culinary background a plus.
- Excellent organizational and event management skills.
- A deep appreciation for wine and spirits and experience in tastings and pairing/themed dinners.
- Exceptional leadership and interpersonal abilities.
- Financial acumen and the ability to manage budgets effectively.
- Strong problem-solving skills and attention to detail.
- An innovative mindset with a commitment to continuous improvement.
Nice To Haves
- Social media skills are a plus.
- A bachelor’s degree in hospitality management or a related field is preferred.
Responsibilities
- Ensure that our outlets restaurants maintain the highest standards of culinary excellence.
- Collaborate with our culinary team to create innovative menus that cater to a diverse clientele.
- Oversee the hotel’s signature restaurant, Crafted Italia, as well as the bean + vine coffee & wine bar, and seasonal Deck Bar, and Cabana & Snow Globe programs.
- Manage daily MOD shifts, menu & cocktail list creation, expediting food, marketing the venues, and ensuring high levels of service.
- Plan, coordinate, and execute special events, including holidays, festivals, and wine dinners.
- Oversee the execution of close to 50 weddings annually as well as other social events while ensuring impeccable service and guest satisfaction.
- Execute BEOs (Banquet Event Orders) and attend weekly planning meetings.
- Recruit, hire, lead, and inspire a team of dedicated culinary, service, and event staff to deliver outstanding hospitality.
- Foster a positive work environment and promote professional growth within the team.
- Manage the food and beverage budget, optimize costs, and maximize revenue while maintaining high-quality standards.
- Monitor inventory, pricing, and profitability while also maintaining par levels, communicating with vendors, and placing weekly beverage and supply orders.
- Cultivate strong relationships with resort guests, Geneva National members, and wine enthusiasts.
- Solicit and respond to feedback, ensuring that their expectations are consistently met or exceeded.
- Ensure compliance with all health, safety, and sanitation standards, as well as relevant food and beverage regulations and licensing requirements.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
