Assistant Director of Food & Beverage

Balboa Bay Resort & Club•Newport Beach, CA

33d•$115,000 - $125,000•Onsite

About The Position

The Assistant Director of Food & Beverage oversees all food and beverage outlets at the Resort which include Banquets, A&O, Blend, Waterline Pool and In Room Dining. Responsible for short- and long-term planning and the management of the resort outlet operations in the front of the house. The F&B Assistant Director must have the ability to enforce, maintain, and implement systems, ensure quality and product consistency, maintain strict sanitation practices in addition to holding FOH teams accountable for consistent execution of service standards.

Requirements

High school diploma or general education degree (GED), or equivalent combination of education and experience.
Five or more years of related and progressive Food & Beverage experience with two years as a Senior FB Manager in similar luxury setting.
Hands on knowledge of restaurant management, service standards, guest relations and etiquette.
Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment.
Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
Completes required training as scheduled.
Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed when and as needed and labor cost objectives are met.
Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion.
Must demonstrate positive attitude and professional demeanor.
Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
Requires working knowledge of MS Office applications and ability to learn and use telephone and computer software the campus uses.
Strong attention to detail and the ability to handle multiple tasks.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
Must complete TIPS® (Training for Intervention Procedures) alcohol awareness certification as scheduled upon employment.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must obtain Serve Safe Certificate within 90 days of employment.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends, and alternate shifts.
Must maintain a clean appearance and professional demeanor

Nice To Haves

Bachelor’s degree in Hospitality Management desired.
Prior work experience in a Forbes property a plus.

Responsibilities

Implement and maintain food & beverage sales/marketing programs.
Seeks alternative forms of advertising and promotion including but not limited to electronic marketing and communication (website, e-mail, Facebook, Twitter, Tik Tok, etc.)
Designs and updates table tents and other appropriate guest marketing materials.
Books live entertainment for all outlets and planning for special events and holidays.
Creates and implements unique events to drive revenue every month.
Directs large annual events such as Mother's Day and Easter Brunch, etc.
Create new beverage promotions and partner with beverage companies.
Ensure Forbes Standards are being upheld through daily training and auditing and to have all team members go through the twice annual Forbes Training.
Assists with updating the Food and Beverage operations hours of operations, promotions, programming, and future events.
Manage labor standards in all departments, which includes Meal Penalties and Overtime.
Ability to prepare the annual budget for all outlets.
Maintain costs in Food and Beverage, in collaboration with the Executive Chef.
Possesses the ability to communicate with all levels of personnel and guests.
At all times maintains a professional relationship with all personnel and guests while protecting the interests of the Company.
Perform routine walk-through to ensure full compliance with Department of Health regulations and Forbes standards.
Perform outlet area walkthroughs with engineering to ensure all areas are in excellent working condition.
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Direct and oversee development of team members and managers.
Hire, train, empower, coach and counsel, performance, and salary reviews.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Use menu engineering report to effectively manage seasonal food and beverage menus.
Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Monitor team member and patron activities to ensure liquor regulations are obeyed.
Establish beverage vendor relations, tastings, procuring new beverage products and enhancing beverage menus.
Assist to create and generate new seasonal cocktails/wines/beers menus.
Completes a quarterly written review of the food and beverage operation which includes suggestions for increasing revenue and cost management.
Monitors all purchases of materials and supplies.
Be able to program Jonas system and product mix reports.
Assists in large party reservations for all outlets (REO).
Forecast outlet covers and labor weekly and monthly.
Ability to manage change effectively.
Provides leadership that helps the Company achieve its overall performance and profit goals.
Provides leadership to other departments to help them achieve their goals and objectives
Communicates the goals and objectives of the Company and inspires/empowers employees to achieve those goals
Assists Food and Beverage Director in implementing the Company's goals and performs other job-related duties as required by the Director of Resort Operations, Resort Manager and Managing Director.