Food and Beverage Assistant Director

Job DescriptionJob Description JOB TITLE: Food & Beverage Assistant Director DEPARTMENT: Food and Beverage REPORTS TO: General Manager FLSA: Exempt JOB SUMMARY: The Assistant Food and Beverage Director is responsible for management of dining rooms, banquet spaces, and all Member-related dining services in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality, service in personnel, and cleanliness of dining spaces. Supervises and trains dining room staff; manages within budgetary restraints; develops and implements programs to increase sales.Prepare management, variance, and financial reports on a periodic basis.Oversee daily operations, accounting, and financial matters of the F&B programs.Supervise employee activities to ensure compliance with established standards and policies.Identify and resolve operational, financial, and employee-related issues.Coordinate with audit and business teams to ensure adherence to established procedures.Train and guide staff in their job duties.Assist with recruitment, performance reviews, promotions, terminations, and salary adjustments for employees.Ensure employees follow operational practices, dress code, hygiene rules, and quality standards.Develop and implement training programs for employees.Manage F&B operations to ensure excellent service in an economical and profitable manner.Initiate the development of methods for high-quality food and drink preparation.Train staff on emergency, health, and safety policies.Respond promptly to customer complaints to ensure high-quality customer service and satisfaction.Plans, organizes and oversees members events, including Wine Club Tastings, Spirits events and other social activities.Coordinates and manages scheduling staff.Plan and supervise marketing and promotional activities to attract more customers.Assist in ordering, purchasing, and stocking F&B products.Coordinate sourcing and testing of new products and menus.Conduct regular repairs and maintenance of F&B equipment.Responsible for invoicing.WORK ENVIRONMENT:Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.Push, pull or lift up to 50 pounds.Continuous repetitive motions.Regular exposure to hot temperatures and elevated noise levels.Required to work weekends and national holidays as part of the position.REQUIRED QUALIFICAITONS:Johns Creek Pouring PermitTIPS Alcohol CertificationTwo to Four-year College or university degree in Hospitality Management or Culinary Arts.Works well within a teamLeadership skills and abilitiesTakes responsibility for multiple tasks independently to completion.Responds to quickly changing deadlines and demands.Strong interpersonal and organizational skills.Manage stress and time.Polished, professional appearance and presentation.Serv Safe Certified. U4uzs2W22i Salary: USD 50000 - 70000 per year