Director of Restaurants

PRINCIPAL RESPONSIBILITIES/ POSITION PURPOSE: The Assistant Director of F&B is responsible for overseeing the setup, service, and staff of front of house outlets (Caf Mercato, Sports Edition, Andiamo). Support department needs while maintaining the highest level of standards and efficiency. Take point on team member issues and act as liaison between Local 450 and HRM. Assist and maintain hotel relationship.

FINANCIAL ESSENTIAL FUNCTIONS

• Cashflow Maintenance - The responsibility of overseeing the cash finances from the departmental outlets.

• Payment corrections and finding lost payments.

• Agilisys Maintenance and Reporting

OPERATION ESSENTIAL FUNCTIONS

• Schedule execution and posting for Exempt team and hourly team (if applicable)

• Final approval of schedules, vacations, request offs, and swap shifts for hourly team members

• Contribute to menu development

• Standard Operation Procedures and Roll Outs

• Manager Training Program - Develop training checklists, weekly meetings, mentor and oversee progress

• Assign department outlets with special projects

• Assist hotel departments with their FB inquiries or projects as it relates to FB

MANAGERIAL ESSENTIAL FUNCTIONS

• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision,

conducting counseling, training, discipline, terminating, and assigning work. Delivering recognitions and rewards.

• Performance Reviews for Union team members - Coordinate with HR to administer reviews for team members and

review performance documents that are completed by managers.

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.

• Union Negotiations - Contract review, reporting employee concerns, job description reviews and arbitration settlements
• Lead new hire orientations

OTHER DUTIES

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. HPH will provide the required PPE. Team members will be trained in the proper use and care of any assigned 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):

Assistant Director of Food and Beverage Position Description

Restaurant Managers

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

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.

• Abides by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Attends all mandatory meetings.
• Keeps work area clean and organized.
• Completes other duties as assigned by supervisor.

Qualifications

• Bachelor's degree or equivalent experience preferred
• 3+ years of experience food and beverage operation
• 5+ years of leadership experience
• Solid understanding of accounting fundamentals and finance best practices
• Proficient in MS Office and good knowledge of relevant time and attendance software

and POS (Point of Sale) system.

• Trustworthy with attention to confidentiality
• Outstanding organizational ability with great attention to detail
• Excellent communication skills
• Must be flexible and adapt to changing priorities
• Great leadership abilities
• Ability to communicate with all levels of staff
• Ability to delegate tasks

LICENSES OR CERTIFICATES

Food Handler's License, ServSafe Manager, Basset License, Allergen and all other licenses as required by local law. Ability to obtain any government required license or certificate.

GROOMING/UNIFORMS

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

NOTICE:

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere mustbe projected at all times. Management can and will be scheduled for holidays.