Assistant Food and Beverage Director NF-04

As the Assistant Food and Beverage Director carries out duties associated with the business of providing a viable food, beverage, and entertainment service within the resort.

Exercises responsibility for the direction and oversight of a complex array of food and beverage outlets with entertainment venues complimenting resort operations and extensive catering operations supporting individual, community, and conference events.

As the assistant, supervises program areas to ensure regulatory compliance, achievement of financial goals, cost effectiveness, and responsiveness to the needs of the market served. Develops and publishes SOPs and other guidance for facility and program managers.

Conducts regular department inspections, and evaluates operating reports to identify and correct problems and resolve guests' complaints. Assists in the development and execution of annual operating budgets to include development and execution of capital purchase/improvement projects.

Performs a full range of supervisor duties including developing, evaluating, and obtaining approval for staffing levels. Initiates recruitment or reassignment actions; recommends or approves selections. Approves performance appraisals conducted by subordinate managers.

May initiate or serve as deciding official on disciplinary actions; recommends awards and pay adjustments. Applies Equal Employment Opportunity (EEO) to all aspects of personnel management. Participates in and supports EEO/AA activities and encourages subordinates to do so.

Supports and ensures the integrity of all applicable internal control systems. May serve, in a developmental or interim capacity, as Director or Manager in other operating area(s), and may represent as needed, the General Manager, when directed by the General Manager.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position.

A qualified candidate must possess the following: - Must have a minimum of three years' experience (within the last six years) managing and leading a diversified food and beverage, program and its employees that provides its services predominately to the military services. - Individual must have experience controlling cost of goods, labor, productivity, and operational expenses to meet budgeted requirements. - Candidate must have a solid foundational knowledge of the laws and requirements for supervising staff and working with labor unions.

In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": - Preferred are those candidates who possess a 4 year hospitality or culinary degree and have shown a steady progression in their field of work. - Experience in strategic budget forecasting, planning, and managing large-scale budgets. - Managed a large-scale restaurant renovation from initial planning through reopening. - Have a proven track record of implementing effective service recovery strategies to achieve guest satisfaction.