Asst. Director of Food & Beverage

Royal Sonesta Kaua`i Resort- Lihue, HI

24d•$79,560 - $105,000

About The Position

The Assistant Director of Food & Beverage supports the Director of F&B in overseeing all food and beverage operations across the resort, ensuring exceptional guest experiences, operational excellence, and financial performance. This role plays a key leadership function in maintaining the resort’s luxury standards, cultivating a high-performing service culture, and driving innovation across restaurants, bars, banquets, in-room dining, and special events

Requirements

Bachelor’s degree in hospitality management or related field.
Minimum of 5–7 years of progressive food and beverage management experience.
Strong leadership, communication, and interpersonal skills, ability to motivate and develop a team.
Proven financial acumen and operational problem-solving abilities.
Deep understanding of luxury service standards and guest experience design.
Proficient in POS systems, inventory systems, and Microsoft Office.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Demonstrated ability to prioritize guest satisfaction, operational efficiency, and expense control.
Familiarity with local laws and ordinances related to Food & Beverage.
Self-driven and able to work independently.
Must be at least 21 years of age to serve alcohol.
Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid driver’s license as the position may require the operation of motorized and electric vehicles.

Nice To Haves

Prior experience in an upscale or luxury resort environment strongly preferred.

Responsibilities

Assist in managing daily operations of all food and beverage outlets, including restaurants, lounges, bars, banquets and room service.
Prepare weekly work schedules in accordance with staffing guidelines and labor forecast and adjust schedules throughout the week to meet business demands.
Maintain proper inventories of linen, supplies and equipment as needed (including ordering and receiving).
Control liquor costs and manage the banquet beverage inventory.
Ensure consistent delivery of upscale service standards and brand positioning.
Monitor guest satisfaction and proactively resolve service issues.
Collaborate with culinary leadership to ensure menu quality, presentation, and innovation.
Oversee compliance with health, safety, sanitation and alcohol regulation.
Achieve budgeted revenues, control labor costs & expenses, and maximize profitability within the Food & Beverage Outlets.
Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.
Actively participate and advise in the budget and forecasting processes which support the overall objectives of the hotel.
Attract, retain, and motivate your team to uphold company standards and practices.
Monitor, measure, and recognize performance of employees. Assist in the annual performance evaluations.
Coach team by providing specific feedback to improve knowledge, skills and performance.
Ensure employees are treated fairly and equitably. Handle employee issues in a professional and timely manner.
Analyze financial reports and KPIs; recommend corrective actions as needed.
Assist with pricing strategies, promotions and revenue-enhancing initiative.
Support recruitment, onboarding, training, and performance management of F&B leaders and staff.
Foster a culture of excellence, accountability, and guest-centric service.
Coach department heads and supervisors to develop leadership and operational skills.
Ensure proper scheduling and staffing aligned with business volumes.
Maintain elevated service standards aligned with luxury resort expectations.
Actively engage with guests to build relationships and loyalty.
Support the execution of VIP services, resort events, and high-profile functions.
Uphold brand image, grooming standards, and service etiquette always.
Assist the Director of F&B in developing and implementing departmental strategies.
Participate in departmental meetings, audits, and operational reviews.
Coordinate with Rooms, Sales & Marketing, Events, and Finance departments.
Support sustainability, wellness, and local sourcing initiatives where applicable.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers.
Ability to work cohesively with co-workers as part of a team to reach common goals.
Perform other job duties as requested by the Director of Food & Beverage as other job duties may be assigned as needed.
Understanding Sonesta’s company and safety policies and maintain compliance with OSHA and the health department requirements.