The Assistant Director of Food and Beverage is responsible for supporting the overall operations, financial performance, and guest satisfaction of all food and beverage outlets at Gamble Sands Resort. Working closely with the Director of Food and Beverage, this position helps ensure that high service standards, quality, and efficiency are met. The Assistant Director also plays a key role in managing staff, coordinating events, and implementing strategies to improve profitability and customer experience.

$78,000 - $82,000 per year

Key Responsibilities

1. Operational Management

Oversee daily food and beverage operations to ensure smooth service across all outlets, including restaurants, bars, and banquet facilities.
  Collaborate with the culinary and service teams to maintain high standards in food preparation, presentation, and guest service.
  Ensure all areas comply with health, safety, and sanitation regulations.
  Conduct regular inspections of food and beverage outlets to ensure cleanliness, quality, and consistency.

2. Staff Management and Development

Assist in recruiting, training, and supervising food and beverage staff.
  Provide ongoing coaching, support, and performance evaluations to foster a positive, productive team environment.
  Schedule staff effectively to meet business needs while controlling labor costs.
  Help develop and implement training programs to enhance customer service skills and operational knowledge.
 

3. Financial Management

Assist in budgeting and forecasting, including expense management and revenue projections.
  Monitor sales, labor, and operational costs to meet or exceed financial goals.
  Identify and implement strategies to increase sales, optimize profitability, and manage inventory levels.
  Assist with menu costing and price setting in collaboration with the culinary team and Director.
 

4. Customer Experience and Quality Control

Ensure all customer service standards are met, addressing guest concerns and complaints promptly and professionally.
  Gather guest feedback and work with the team to enhance the dining experience.
  Maintain high levels of food and service quality, upholding brand standards and guest satisfaction goals.
 

5. Event and Banquet Coordination

Work closely with the events team to manage food and beverage services for private functions, tournaments, and resort events.
  Assist in planning, coordinating, and executing special events, ensuring excellent guest service and adherence to event requirements.
  Manage setup, staffing, and breakdown for events, ensuring seamless service delivery.
 

6. Inventory and Supplier Management

Oversee inventory management, including ordering, receiving, and stock rotation for food and beverage items.
  Build relationships with vendors to negotiate pricing and maintain quality standards.