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.

• Direct Deposit and Social Security Card are required upon appointment
• Meet qualification/eligibility/background requirements for this position
• Satisfactory completion of employment verification (E-Verify) check
• One year probationary period may be required
• Must be able to obtain a Tier 1 background investigation.
• Must be able to work weekdays weekends holidays and various hours of the day and week when required.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants 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.