Assistant Director of Food and Beverage

Rixos Montazah Hotel Assistant Food and Beverage Director manages the food and beverage operations to maintain high standards of food and beverage quality, service; and marketing to maximize profits through outstanding customer services. This role coordinates/ manages various division projects/duties, software management, marketing, hotel communication, human resources communication and reporting, training, finance purchase and expense management, reservations, and various duties as assigned by the Director of F&B.  This role may at times when business volume requires, provides shift coverage to various areas of the food and beverage division as well; and will have a flexible work shift schedule thru the week varying from morning to evening/ weekdays to weekends based on business needs.

Essential functions of the position include but are not limited to:

GUEST SERVICE/COMMUNICATIONS

• Outlines F&B division project timelines, coordinating with Executive Chef and Director of Restaurant/Bars and Director of F&B to ensure projects are completed on time.
• Outlines F&B Marketing initiatives to ensure activations, entertainment, menus, and influencers are communicated to the hotel in a timely fashion. 
• Outlines banquet events, print BEO’s, ensure communication of management/ chefs attendance to bi-weekly BEO meetings, review/ monitor division management/chef schedules to ensure coverage.
• On occasion provides shift coverage during work shift, overseeing one or more areas at the same time; including: Beach and Pool, Restaurants, In-Room Dining, Bars, and event activations.
• Copying and distribution of internal/external letters, forms, bookings, contracts, resumes, room lists, schedules and mail.

• Email hotel division communication of venue hours of operation, music/entertainment, and activations.
• Analysis of weekly correspondence and Holiday Analysis Report.
• Prepare and process purchase orders in Birchstreet, check requests, and match purchases received to the GL each week/ or accrue each month when necessary.

• Maintain Management/ Chef holiday records to ensure taken within 90 days of the holiday.
• On-going staff training in the F&B division, coordinating with HR/ Director of F&B/ Executive Chef training needs.  Schedule with Senior F&B Management and ensure attendance to the training.  Track attendance of the training and communicate with HR.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by coworkers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions
• Present an enchanting, professional and attractive image to further the overall theme of the property.
• Greet all Guests promptly and with a friendly and upbeat attitude.
• Follows company standards of hospitality by making eye contact with every guest, smiling and offering a warm and friendly greeting.
• Be a brand advocate by providing Guests with accurate information regarding our venues, menus, pricing and future events.
• Respond to Guest inquiries and requests in a courteous and polite manner.
• Anticipate Guest needs and get to know all members by name.
• Ensure that all guest and member preferences are documented in Open Table.  Run reports in Opentable to analyze data of venue guest bookings and performance.  Recommend marking strategy and ensure profiles are updated accurately online at Opentable.com.  Ensure credit card/ cancellation or pay experience services are activated correctly in alignment with Finance.
• Control cash and other receipts
• Fully understand and comply with all federal, state, and county municipal regulations that pertain to health, safety and labor requirements.
• Support sponsorship and partners in promotions of special events and product marketing.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met; by recommending actions to Senior Leadership/ Management.
• Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet.
• Investigates and resolves guest complaints in a timely manner. 
• Is available in both morning, evening, and late night to work various shifts based on business needs.
• Is available with schedule to work hours required based on business levels daily/ weekly.  This includes changes to schedule working morning, evening, overnight shifts.
• Works closely with the Fairmont TrustYou system to analyze guest feedback data, negative/ positive and provide daily/ weekly/ monthly reports to F&B Management to take corrective action in guest resolution and employee coaching. 
• Assists in managing the Silverware system making corrections when necessary.
• Maintain venue/ menu accuracy in design; file organization, qr code and printing/ digital communication with the guest accuracy.
• Manage the Kipsu platform for the F&B operation, ensuring menu links updates, quick replies updated, and Rooms communication is accurate with F&B operation details.
• Other duties as assigned by the hotel.

QUALIFICATION STANDARDS

EDUCATION & SKILLS

• Strong understanding / experience of Hotel Operations in a multi-cultural environment.
• High level of drive for results; adaptable and flexible with the ability to build relationships.
• Strong planning and organizing skills with great attention to details.
• Excellent guest relations, problem solving and time management skills
• Excellent written and verbal communication in English.
• Working knowledge of Micros
• Four-year college degree in Hotel and Restaurant Management required

EXPERIENCE

• At least five years’ experience in related field preferred. Hotel restaurant management experience preferred.
• Experience with supervision of employees required.
• Hospitality experience preferred