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Open nowFirst seen 10 hours ago

Assistant Director of Food and Beverage

The Sagamore Resort19 open roles

Where
Bolton Landing, NY
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Your applicationOpen nowAssistant Director of Food and BeverageThe Sagamore Resort · Bolton Landing, NY

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Share of postings closed within
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  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: first seen 10 hours ago

The posting

Assistant Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director.

Essential Duties & Responsibilities:

  • Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the resort’s monthly goals.
  • Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of team members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions.
  • Collaborates with F&B leadership on team development, training and succession planning.
  • Leads Front of the House team in anticipating and attending to guests needs to ensure maximum satisfaction
  • Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Resort;
  • Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by the team.
  • Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling,
  • Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
  • Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.
  • Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
  • Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.

Basic Qualifications & Skills:

  • High School diploma or equivalent experience
  • Minimum of 2-3 years management experience in food & beverage
  • Experienced with procurement and inventory control system, process and procedures
  • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
  • Excellent writing and verbal communication skills
  • Strong attention to detail and time management skills.

Desired Qualifications:

  • Degree in hospitality, business, or related field
  • Experience with overall oversight and coordination of training programs for F&B
  • Manager-level certification from nationally accredited food safety training program
  • Manager-level certification from nationally accredited alcohol awareness & safety training program
  • Effective communication and ability to resolve conflict; Proven teamwork

Physical Requirements:

  • Able to lift up to 30 lbs.
  • Able to bend, stretch, and twist
  • Able to stand for long periods of time

Salary Starting at $75,000 annually, BOE

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