Assistant Director Food & Beverage

Lead the property's food and beverage and culinary operation, overseeing Restaurants, Bars, Room Service, and Banquets/Catering. Manage daily activities for management and service teams while developing and implementing departmental strategies aligned with brand goals. Direct Restaurant Managers and Bar Managers to execute promotions, menu items, and presentations that maximize revenue and financial performance. Monitor operational policies, HACCP guidelines, and safety standards, ensuring consistent guest satisfaction and employee training in sanitation and service. Analyze financial reports, forecast budgets, and control inventory to drive profitability. Interview, select, and train staff; conduct annual performance appraisals and manage attendance. Research market trends to recommend operational changes and troubleshoot business challenges.