GENERAL SUMMARY
• Directly supervises all front of house Food & Beverage Managers, assuring a high standard of appearance, hospitality and service amongst all Team Members.
• Ensure all food outlets consistently surpass guest satisfaction
• Mentor Departmental Managers
• Assist the Departmental Managers in the attainment of cost for labor, food, beverage and all other cost in relation to their outlets
• Ensure an “open” flow of communication exist between the Departmental Managers and the Departmental Chefs
• Work closely with the Director of F&B and the Executive Chef
• Proactive involvement in planning, review and development of existing and future operations
• Develops and implements standard operating procedures and ensures the food & beverage areas of the resort are managed in compliance with all relevant local, state and federal laws and regulations.


FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Pechanga Resort and Casino.


KEY RESPONSIBILITIES
• Proactive involvement in planning, review and development of existing and future operations
• Responsible for assisting in the operation of all Food & Beverage Departments
• Responsible for implementation and adherence of all company policies established by PR&C and PDC
• Responsible for budget implementation and attainment with relative Food & Beverage Department Managers; taking corrective action as necessary to help assure the budgeted goals are obtained.
• Responsible for labor, overtime, food, beverage and all other cost of Food Outlets in conjunction with relative Managers.
• Responsible for coordinating seasonal changes to menus and continual review of Restaurant mix.
• Assist VP of F&B with maintaining the Pechanga Wine Program.
• Establish relationships, maintain and coordinate the same with all other Departmental Management and staff to ensure operations are within the framework of their needs
• Maintain consistent analysis of Departmental Managers operation and skills providing praise and coaching to ensure the desired service levels and standards are consistently maintained
• Assist the Director of F&B in the evaluation of the annual performance appraisals.
• Ensure adherence to Human Resources/Talent Management policies and all Team Member relations issues are addressed promptly and resolved
• Foster an “open door” policy for all Team Members, ensuring he/she is available for their concerns
• Ensure a safe work environment for all Team Members. Hold Departmental Managers

ACCOUNTABILITY:
The Assistant Director of Food & Beverage is responsible for supervising all front of house Managers. This position is also responsible for departmental hiring, corrective actions, termination, team member relation issues, forecasting and budgeting.

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QUALIFICATIONS AND GUIDELINES

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EXPERIENCE/TRAINING/EDUCATION: A Bachelor's degree (B. A.) from four-year college or university and at least 5 years relative experience is required to successfully perform this job.

COMMUNICATION SKILLS: This position requires the ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. This position also requires the ability to respond to common inquiries or complaints from customers. Furthermore, this position also requires the ability to write speeches and articles for publication that conform to prescribed style and format as well as the ability to effectively present information to top management, public groups, and/or boards of directors.

MATHEMATICAL SKILLS: This position requires the ability to work with mathematical concepts such as probability and statistical inference. This position also requires the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY: This position requires the ability to define problems, collect data, establish facts, and draw valid conclusions.

CERTIFICATES, LICENSES, REGISTRATIONS: N/A

SKILLS/ABILITIES:
• Proficient in the use of Microsoft Office
• Excellent communication and delegations skills
• Effective motivational and leadership skills
• Working knowledge of POS systems
• Must be able to motivate, train and discipline staff
• Must understand the financial, operational, legal and service issues involved in running a consistently superior food & beverage operation
• Must be able to manage a large and diverse workload
• Must be a strong administrator
• Must speak fluent English


OTHER QUALIFICATIONS:
• Ability to work effectively with all functional groups of the company
• Professional demeanor
• Ability to speak in front of large groups of people
• Must possess a working understanding of the kitchen and understand culinary terms
• Must possess extensive knowledge of alcohol to include, spirits, wine, beers and cordials