Assistant Director of Food and Beverage
Zachry Hospitality, San Antonio, TX, United States
Position Overview
The Assistant Director of Food & Beverage supports the Director in overseeing all F&B operations, ensuring exceptional guest experiences across outlets, maintaining operational standards, driving revenue growth, and fostering a motivated team aligned with the luxury brand.
Essential Functions
Operational Management
– Assist in managing all outlets, ensuring high service quality, monitor staffing, inventory, food quality, maintain SOPs, assist budgeting, forecast, control costs, optimize profitability.
Team Leadership and Training
– Supervise, train, motivate managers and staff, conduct performance evaluations, develop training programs, foster positive environment.
Guest Experience and Quality Control
– Ensure luxury standards, manage complaints, collaborate on menus and promotions.
Compliance and Safety
– Maintain health and safety compliance, licensing adherence, conduct inspections.
Collaboration and Innovation
– Plan events, promotions, develop revenue strategies, enhance guest satisfaction, brand reputation.
Other Duties
– Flexible schedule, perform duties as assigned.
Qualifications
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
5–8 years of F&B management experience in luxury hotels or fine dining establishments.
Strong leadership, communication, organizational skills.
Proven ability to manage budgets, optimize costs, drive revenue.
Knowledge of high-end culinary trends, service standards, guest experience expectations.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Human Resources
Industries
Hospitality
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Essential Functions
Operational Management
– Assist in managing all outlets, ensuring high service quality, monitor staffing, inventory, food quality, maintain SOPs, assist budgeting, forecast, control costs, optimize profitability.
Team Leadership and Training
– Supervise, train, motivate managers and staff, conduct performance evaluations, develop training programs, foster positive environment.
Guest Experience and Quality Control
– Ensure luxury standards, manage complaints, collaborate on menus and promotions.
Compliance and Safety
– Maintain health and safety compliance, licensing adherence, conduct inspections.
Collaboration and Innovation
– Plan events, promotions, develop revenue strategies, enhance guest satisfaction, brand reputation.
Other Duties
– Flexible schedule, perform duties as assigned.
Qualifications
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field preferred.
5–8 years of F&B management experience in luxury hotels or fine dining establishments.
Strong leadership, communication, organizational skills.
Proven ability to manage budgets, optimize costs, drive revenue.
Knowledge of high-end culinary trends, service standards, guest experience expectations.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Human Resources
Industries
Hospitality
#J-18808-Ljbffr