Assistant Food & Beverage Director

Full Time
Magnolia Omaha
2 weeks ago

The duties and responsibilities of the Assistant Food & Beverage Director include but are not limited to:

  1. Oversee all Hotel Food & Beverage (F&B) components emphasizing the department’s objective to provide consistent quality service, quality products and profitability.
  2. Direct management emphasis towards Special Event functions including staffing, set-up service periods, guest/client satisfaction, and through breakdown of event.
  3. As directed correctly code and submit invoices and purchase orders.
  4. Ensure all ServeSafe sanitation standards are consistently adhered to.
  5. Assist in the revision and/or creation of menus for Hotel F&B components.
  6. Ensure labor costs comply with department productivity reports.
  7. Program, or assign the task department POS registers and utilize the report capabilities of the POS to enhance department performance.
  8. Administer necessary cash controls in required Hotel F&B components.
  9. Assist with non-food inventories on a regularly scheduled basis.
  10. Assist if required in conducting month-end inventory for food and alcohol.
  11. Conduct regular guest service training for front of the house F&B personnel particularly event briefings and inspections prior to special events..
  12. Participate in regularly scheduled BEO meetings.
  13. Conduct room inspections, set inspections and staff appearance inspections prior to Special Event functions.
  14. Ensure safety procedures, safety training, and safety reporting procedures are being adhered to by all department personnel.
  15. Ensure F&B loss control and shrinkage measures are in place particularly with liquor.
  16. Respond to guest/client concerns as necessary.
  17. Be a Hotel standard bearer for professionalism, appearance, service, and success to the Hotel staff.
  18. Conduct all other duties, responsibilities, actions and activities that are inherent in a Food & Beverage management position.
  19. Other duties as assigned by the Food & Beverage Director or General Manager.

The desired qualifications of the Assistant Food & Beverage Director include but are not limited to:

  1. F&B department management experience in a Hotel or Resort operation or an upscale dining and/or club operation.
  2. Banquet/catering experience in functions for up to 200.
  3. Experience with and knowledge of all F&B front and back of the house positions with the ability to quickly assess service situations.
  4. Ability to train and evaluate staff in the processes of Food & Beverage operations.
  5. Excellent verbal communication skills with the ability to effectively interact with a broad cross-section of guests, employees and company business clients.
  6. Knowledge of liquors, wines, wine service, beers, and the selling techniques and ability to pass knowledge on to staff.
  7. Basic accounting skills for conducting inventories, scheduling staff, cash controls, loss prevention, analyzing monthly P&L statements, pricing menus, food and alcohol.
  8. Certified in or ability to pass ServeSafe food sanitation course and TIPS/TABC training.
  9. Experience with computerized POS systems.

The Assistant Food & Beverage Director position is classified as a salary exempt position.

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