Assistant Director of Food & Beverage

Position Purpose:

Directs the managers of the specific food & beverage service areas to ensure the highest quality standards are met. Assists the Director of Food and Beverage in overseeing food & beverage budgets, controls and marketing programs.

ESSENTIAL FUNCTIONS

• Hire, train, supervise and schedule food and beverage staff/management in accordance with business needs, productivity, service standards and Trump policies and procedures.
• Assist the Director of F&B in developing menus and food and beverage marketing strategies; implementing new menus and promotions, such as holiday and special event promotions.
• Observe food and beverage outlet operations and take needed action to ensure all standards are being met. Taste test food and beverage products for consistency.
• Respond to guest inquiries and coordinate special arrangements and requests in food and beverage outlets.
• Assist outlet managers in coordinating services from other departments, i.e.: maintaining adequate stock of linen.
• Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure profit maximization.
• Previous senior leadership in Food & Beverage operations for a Four or Five Diamond resort.
• Forbes knowledge.
• Micros knowledge preferred.
• Department trainer for TIPS and Serve Safe

Other

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position.

Due to the industry that we are in; a need will occur for each associate to provide “Excellent Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Shop competitive hotels and restaurant operations to keep abreast of marketing techniques and promotions.
• Perform duties of outlet managers when necessary to ensure property management coverage is maintained.
• Perform duties of line employees as needed under high volume and emergency situations.
• Other duties as assigned by the Director of Food & Beverage.

PHYSICAL REQUIREMENTS:

Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours

Physical Activity Frequency

Sitting Occasional

Walking Frequent

Climbing stairs Frequent

Crouching/Bending/Stooping Occasional

Reaching Occasional

Grasping Occasional

Pushing/Pulling Occasional

Near Vision Frequent

Far Vision Occasional

Hearing Frequent

Talking Constant

Smell Frequent

Taste Frequent

Lifting/Carrying (# lbs)Frequent – up to 50lbs.

Travel Rare

OTHER DUTIES:

Assimilate into Trump National Doral - Miami Culture Standards through understanding, supporting and participating in all elements of our culture. Demonstrate working knowledge of the service standards.

SAFETY REQUIREMENTS:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• Safety Shoes (slip resistant) preferred
• Use of gloves (latex, vinyl, plastic, fabric. Metal)
• Apron

Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles):

Restaurant Manager

Room Service Manager

Pool Operations Manager

Food and Beverage MIT

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of food and beverage operations including foods, beverages, supervisory aspects, service techniques, and guest interaction
• Skill in math and algebraic equations using percentages
• Ability to walk, stand, and/or bend continuously to perform essential job functions.
• Ability to move up to 600 lbs., with wheeled assistance
• Ability to lift up to 75 lbs., and to lift lighter objects overhead
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required

Four year college degree preferred

EXPERIENCE

At least 5 years’ experience managing food & beverage operations preferred.

LICENSES OR CERTIFICATES

Food Service Sanitation. Alcohol Service Permit (if state-required). CPR certification preferred.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available).