Terranea Resort
Luxury oceanfront resort and hospitality
Assistant Director of Food & Beverage
Full-Time
$155k - $170k/yr
+ Bonus + 401(k) company match
Expert
Bachelor's, Associate's
Rancho Palos Verdes, CA, USA
In Person
Evening availability is required.
About the job
Requirements
- A high school diploma or equivalent is required.
- A valid Food Handler and Responsible Beverage Service (RBS) Certification is required.
- A proven track record building sales through promotional activities, upselling techniques, and marketing is required.
- Availability to work evenings is required.
- Knowledge of health department rules, liquor laws, and regulations is required.
- Understanding of budgeting and forecasting processes is required.
- Ability to analyze business levels and schedule appropriately is required.
- Proficiency in Microsoft Excel, Word, and Outlook is required.
- Proficiency with Micros, Delphi, OpenTable, and BirchStreet is required.
- Ability to provide strong customer service is required.
- Excellent verbal and written communication skills are required.
- Well-developed leadership skills are required.
- Ability to implement and uphold service standards is required.
- Deep knowledge of global customers and the implications of cultural differences for service requirements is required.
- Ability to lead and direct the performance of all food and beverage associates and leaders is required.
- Ability to understand financial information, data, and basic arithmetic functions is required.
- Ability to exert up to 50 pounds of force occasionally and constantly lift, carry, pull, or push up to 20 pounds of force is required.
- Ability to stand or walk for long periods is required.
Responsibilities
- Attain budgeted revenue and net operating income.
- Provide coverage for resort activities in the evening.
- Focus primarily on banquet and restaurant operations.
- Support assigned food and beverage revenue centers within the resort.
- Ensure product quality and consistency are maintained.
- Oversee hiring and training procedures as needed.
- Promote inter-company business relations and share best practices.
- Communicate daily with the Vice President of Food & Beverage and Executive Chef.
- Coach, train, and develop direct reports.
- Promote guest satisfaction throughout the operation.
- Promote creativity and innovation within the Food & Beverage Team.
- Support business strategies aligned with the resort’s mission, vision, values, and strategies.
- Provide leadership for leaders and associates to create a culture of collaboration and strong functional coordination.
- Support Human Resources activities.
- Use customer knowledge and new technologies to enhance service relevance.
- Develop and implement action items to achieve revenue goals.
- Formulate, recommend, and implement procedural guidelines, policies, and standards for Food and Beverage operations, service quality, training and development, cleanliness and sanitation, and cost control.
- Coordinate and present associate and manager training programs.
- Coordinate with the management team to develop standardized departmental training curriculum and assist with departmental training manuals.
- Assist with recruiting and hiring efforts.
- Assist with employee recognition programs and events.
- Collaborate with peer management to establish total guest satisfaction benchmarks, communicate them to the team, and support achievement of those levels.
- Ensure labor and expense guidelines are followed to maintain budgeted expenses.
- Establish and enforce property-specific standard operating procedures.
- Institute and monitor service and product upgrades to maintain the company’s competitive edge.
- Maintain training and development plans for managers and the company.
- Drive operational excellence by supporting the Food and Beverage team in identifying standards-related issues and developing action plans.
- Lead strategic development of learning initiatives at all organizational levels.
- Create quality standards and strategies to achieve resort goals and objectives.
- Participate in business growth strategy and business development.
- Research and solicit outside training resources as needed.
- Work with the Vice President of Food & Beverage and Human Resources on workforce planning, staffing levels, and future workforce needs through selection, development, and motivation of key managers.
- Ensure compliance with the resort’s philosophy and develop operational management to provide bench strength for long-term growth.
- Be responsible for the financial performance of Food and Beverage Operations.
Desired Qualifications
- A two- or four-year degree in any field is preferred.
- Ten years of progressive combined experience in a hotel food and beverage department and banquet operations is preferred.
- A four- or five-star background and the knowledge and ability to implement those standards are preferred.
About the company
Terranea Resort is a luxury oceanfront destination on the Palos Verdes Peninsula in Southern California. The property combines guest rooms, suites, villas and residences with restaurants, a spa, golf, pools, outdoor activities and meeting venues. Hospitality, culinary, wellness and events teams serve leisure travelers, local guests and group programs across the resort. Terranea’s identity is an integrated destination experience rather than a standalone hotel, with lodging supported by extensive dining, recreation and event operations. Service delivery depends on clinical, operational and administrative teams working across its care settings.
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