Assistant Director of Food and Beverage

**General Information**:- Country/Region- Mexico- Province/City- San Miguel de Allende, Gto.- Location- Rosewood San Miguel de Allende- Department- Food & Beverage - Services- Job Type- Full-time Permanent- An enthusiastic, confident, creative, and open-minded person. Has very good communication skills, is a people’s person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed and multi-cultured and stay on top of market trends and changes.- QUALIFICATIONS & WORKING EXPERIENCE- Hotel Management Degree or Business Degree preferred.- 5-8 years managerial experience in hotel Food and Beverage operations or freestanding lifestyle restaurants.- Track record in leading hotel company with good business and standards.- Knowledge of more than one language is recommended.- JOB SUMMARY- To function as the Business & Operations Manager all hotel outlets, to ensure that all outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.- KEY RESPONSIBILITIES- Administration- Assists to ensure that the Food and Beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.- Oversees the preparation and update of individual departmental operations manuals.- Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.- Guest Satisfaction- Ensures that all associates deliver the brand promise and provide exceptional guest service at all times.- Ensures that associates also provide excellent service to internal customers in other departments as appropriate.- Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.- Maintains positive guest and colleague interactions with good working relationships.- Establishes a rapport with guests maintaining good customer relationships.- Personally and frequently verifies that guests in the Outlet are receiving the best possible service.- Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective associates and functions to the fullest expectations.- Operations- Ensures that minimum brand standards have been implemented.- Ensures that all Food and Beverage Essentials are implemented.- Responds to the results of the consumer audit and ensures that the relevant changes are implemented.- Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.- Ensures that Food and Beverage associates work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.- Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.- Monitors service and food and beverage standards in the Outlet. Work with the Outlet Managers & Supervisors, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.- Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage operation.- Frequently verifies that only fresh products are used in food and beverage preparation.- Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.- Conducts monthly inventory checks on all operating equipment and supplies.- Liaises with the kitchen and beverage department on daily operations and quality control.- Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.- Ensures that the outlet is kept clean and organised, both at the front as well as the back of house.- Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to.- Marketing- Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage annual marketing plan.- Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.- Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.- Finance- Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.- Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipme

Creado: Jue, 01 de Ene de 1970