Food & Beverage Assistant Director (Finance)

Job Description Summary

Supervise day-to-day activities of the Culinary and Front of House Outlet personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

The Food and Beverage Assistant Director sets the tone for Sonesta's Culture of Caring. We expect leaders to focus on creating amazing moments for guests and team members and dig deep to find ways to create success for their team.

The Food and Beverage Assistant Director is responsible for assisting the Food and Beverage Director in directing and managing the Food and Beverage function within the property, including Catering & Banquets. The Food and Beverage Assistant Director is responsible for maintaining the Food and Beverage quality and service standards as well as driving profits.

Sonesta managers are charged with providing strategic vision, ensuring tactical execution, and actively managing their department to achieve the company's revenue and profitability goals and objectives.

The ideal candidate has a passion for building and motivating teams that achieve results. Sonesta managers are guest-focused (both internal and external) and achievement-oriented leaders.

Job Description

Work Environment
The person in this role works mostly in a service environment, with some office time reserved for administrative tasks.

Physical Demands

• The person in this role may be exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• The person in this role may be asked to lift, carry, push, pull or otherwise move objects.
• Must be able to tolerate extreme temperatures - i.e. freezers, loading dock.

Expected Hours of Work:

• Must be flexible to work variable days of the week to include weekends and holidays.
• Must be flexible to work variable shifts (days, nights, overnights).
• Ten to twelve-hour shifts sometimes required.

Education and Experience

• High school graduate, some college or equivalent. Bachelor's Degree preferred.
• Must have a minimum of five (5) years of experience in the management of FOH Food and Beverage operations
• Must have a minimum of eight (8) years of experience in the management of BOH Food and Beverage operations and culinary, sales, and service backgrounds are required
• Experience in several F&B departments is required.
• Must be able to obtain and maintain any required licenses, certificates, and permits.
• Experience with FOH operations and beverage management a must
• Experience in Hotel culinary and Banquet operations required

Principle Duties and Responsibilities (Essential Functions) include:

Operational/Functional:

• Plan and direct all day-to-day functions of the Food and Beverage department and consistently meet and exceed established goals.
• Implement all hotel and company policies. Implement effective food and beverage and labor cost controls.
• Assist in the establishment of prices and menus for each F&B outlet based on profitability and local competition.

• Monitor the competition, review service satisfaction scores, and make appropriate recommendations to maintain the competitive edge.

• Assign and delegate tasks to managers of the different F&B sub-departments and ensure those profit objectives, service standards, food quality, safety, and cleanliness standards are met and exceeded.
• Manage all service aspects of the Food and Beverage department.
• Maintain a professional atmosphere throughout the Food and Beverage division.
• Ensure all Sonesta safety and sanitation standards are adhered to; this includes all local liquor and food safety regulations.
• Maintain high standards of personal appearance and grooming.
• Perform other duties and projects as requested by management.

Strategy and Planning:

• Assist the Director in the establishment of the annual plan, the monthly forecast, and the marketing plan. Follow-up on Capital Budget and all repairs and maintenance items related to the Food and Beverage operations.
• Direct and complete scheduled inventories.
• Develop and implement weekly work schedules for all food and beverage outlets in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Collaborate with the Sales & Catering managers to develop attractive prices and menus for each F&B outlet, based on profitability and local competition.

Financial Management:
• Monitor payroll in the department ensuring meal breaks are taken and time-cards are accurate.
• Manage the operating budget and achieve all revenue and expense targets.
• Develop and monitor the food and beverage budget and the forecasting process.

Managing your Team:
• Interview, hire, train, and promote Food and Beverage staff. Provide constructive and consistent feedback and recommend disciplinary action when appropriate.
• Coach and train the Food and Beverage leadership team and hold them accountable for their performance. Ensure they do the same for their respective teams.
• Ensure all F&B employees receive proper training applicable to their position and career aspirations in accordance with company policy and/or local laws.
• Manage the performance evaluation process of all team members.
• Ensure employees are treated fairly and equitably.
• Coach team by providing specific feedback to improve knowledge, skills, and performance.

• Establish and maintain open, collaborative relationships with direct reports and the entire Food & Beverage team. Ensures direct reports do the same for their team

Leading with Passion
• Motivate employees to perform to their highest standard and establish a trusting environment to enrich the culture.
• Focus on the mission and well-being of the division, hotel, and company.
• Lead by example and operate with integrity and respect.
• Inspire your team to embrace and demonstrate Sonesta's core values and guest service standards.

Qualifications and Skills
• Complete knowledge of every F&B-related subject in an Upscale property
• Must be able to handle pressure in a fast-paced environment
• Excellent oral and written communication.
• Excellent organization skills.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Expert knowledge of Food and Beverage cost controls.
• Must have the ability to motivate restaurant staff and maintain a cohesive team.
• Must be able to suggestively sell menu items, beverages, and wines.
• Must be able to endure abundant physical movements in carrying out job duties.
• Must be willing to cook alongside the other members of the BOH team

Additional Job Information/Anticipated

Pay Range

Benefits

Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:

• Medical, Pharmacy, Dental, and Vision Insurance
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Paid Funeral Leave
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Referral Incentive
• Doctor Clinic
• Sick Incentive
• Development Programs
• Milestone (Years of Service) Incentive
• Employee Cafeteria
• Company Paid Life Insurance
• Company Paid Short-Term and Long-Term Disability Insurance
• Various Employee Perks and Discounts

Sonesta is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.