Job Title
Assistant Food & Beverage Director
Classification
Exempt
Reports To
Food & Beverage Director
Summary
The Assistant Food & Beverage Director supports the F&B Director in managing all food and beverage operations, including staff supervision, budget management, and guest satisfaction. This role aims to ensure high service standards, optimize resource use, and enhance overall dining experiences.
Essential Functions
- Assist in overseeing daily F&B operations, ensuring smooth and efficient service.
- Supervise and train F&B staff, enforcing company policies and maintaining high service standards.
- Collaborate with the F&B Director to develop strategies for increasing revenue and improving guest satisfaction.
- Monitor inventory levels, control costs, and minimize waste.
- Payroll and Scheduling
- Aid in budgeting, financial planning, and forecasting for the F&B department.
- Ensure compliance with health and safety regulations.
- Handle members’ complaints and feedback promptly and professionally.
- Coordinate with other departments to ensure seamless operations.
- Manage and work effectively within a union environment
Competency
- Knowledge: Strong understanding of F&B operations, budgeting, health regulations, and union agreements
- Skills: Leadership, communication, financial management, problem solving, labor relations.
- Abilities: Multitask, work under pressure, adapt to changing environments, and effectively manage unionized staff.
Supervisory Responsibilities
- Directly supervise F&B staff, including servers, bartenders, and kitchen staff.
- Provide leadership and guidance to ensure team performance meets company standards.
- Manage union employees, ensuring compliance with collective bargaining agreements and fostering a positive working relationship with union representatives.
Physical Demands
- Ability to stand for long periods.
- Lift and carry items up to 50 pounds.
- Perform tasks that require bending, reaching, and moving heavy items.
- Long hours might be required
Position Type and Expected Hours of Work
- Full-time position.
- Typical work hours include evenings, weekends, and holidays.
Education and Experience
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field. (preferred).
- Minimum of 3 years in a managerial role within the food and beverage industry.
- Experience in a union environment, including managing union employees.
- Experience in a high-volume, upscale dining environment.
Additional Eligibility Qualifications
- Certification in Food Safety Management.
- Proficiency in POS Software and Microsoft Office Suite.
Job Type: Full-time
Pay: $95,000.00 - $105,000.00 per year
Benefits:
- 401(k)
- Employee discount
- Flexible schedule
- Paid training
Experience level:
Restaurant type:
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- New York, NY 10036 (Required)
Ability to Relocate:
- New York, NY 10036: Relocate before starting work (Required)
Work Location: In person