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Assistant Director Food

3 months ago

Savannah, United States Plant Riverside District Full time

Overview:
**AN INSPIRING CAREER AWAITS YOU**

The Kessler Collection is made up of 12 artful hotel and resort properties, 25 restaurants, and over 1,700 Grand Performers across seven states, we continue to grow and so will you The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.

We believe people want to be inspired

Our Grand Performers Receive Many Benefits Including:

- Marriott Employee Discounts Worldwide
- Competitive Wage & Discretionary Bonus Program
- Medical, Dental, Vision Insurance
- Company-Sponsored Life Insurance
- Short & Long-Term Disability Insurance
- Pet Insurance
- Tuition Reimbursement Program
- 401(K) with Discretionary Company Matching Contributions
- Employee Assistance Program

**Responsibilities**:
**JOB SUMMARY**

The overall objective and purpose of the Assistant Food and Beverage Director position are to assist the Director of Food and Beverage in coordinating, supervising, and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards, and goals established by the company.

**CORE RESPONSIBILITY**

Primary areas of responsibility include, but are not limited to the following:

- Taking orders from the director and bring them to the staff.
- Discuss the budget and accordingly plan the inventory, chart menu cards along with their prices in the approval of the director.
- Supervise the activities of the staff to get the desired tastes to the likes of the customers.
- Oversee the duties carried out on day to day basis; provide the inventory and funds required on need.
- Watch over the paperwork done while noting down day-to-day expenses, direct the staff to record the daily expenses incurred.
- Arrange meetings on daily basis to speak about the desirable changes in the interest of the staff to ensure smooth functioning of the orders.
- Responsible to handle the inside matters to enhance the image of the hotel industry in the satisfaction of the consumers.
- Monitor and control payroll and other expenses
- Helps with directing food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.
- Participate in weekly department head meetings, Event Order meetings, and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.
- Analyzes trends, prepares critical measurements, develops the F&B business plan; addresses customers, profits, associates, and markets with the hotel management team; implements production, productivity, quality, and guest-service strategies, designs systems solve problems; implements change
- Helps with the Implementation of food and beverage financial strategies by anticipating requirements, trends, and variances; development of budgets and capital expenditure plans; development of action plans, measures and analyzes results, initiation of corrective actions, minimizing the impact of variances
- Approves menus by consulting with Director of Food and Beverage, executive chef, beverage manager, room service manager, and banquet managers; reviews potential F&B menus; evaluates popularity of past menu options and availability of seasonal food ingredients and wines; anticipates food and beverage consumption and estimates the cost of ingredients; minimizing waste; approving orders with suppliers; monitors the evaluation of the quality of product
- Controls F&B supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
- Keeps F&B equipment operating by enforcing adherence to operating instructions
- Maintains safe, secure, legal, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitors conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars and service areas.
- Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand guest service requirements.
- Maintain the integrity of Company proprietary information and protect Company assets
- All other duties as assigned, pl