The Hotel at Auburn University
  • Auburn, AL, USA
  • Full Time

The Assistant Director of Food & Beverage works closely with the Director to ensure our guests receive the highest level of food quality and service. In addition they oversee the development of the team, developing an annual budget, and ensuring full adherence to company core and culture standards.

  • Direct the day to day operations of the restaurant & outlets, room service & executive lounge, and banquets areas.
  • Responsible for attracting, retaining and motivating team members; interview, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
  • Implement company programs and assist with managing all F&B outlets as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations.
  • Participate with the Chef and Restaurant Managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
  • Assist with forecasting, implementing, monitoring and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
  • Assist in inventory management and cost control activities while maintaining high quality.
  • Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  • Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market.
  • Assist in overseeing the planning and execution of large in-house hospitality driven events.
  • Monitor and control the maintenance and sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
  • Comply with attendance rules and be available to work on a regular basis.
  • Oversee the international intern rotation for Food & BeverageIn 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 hotel.
  • SUPPORTIVE FUNCTIONS:
  • Participate in Manager On Duty coverage requiring constant monitoring throughout hotel and             troubleshooting problems.
  • Operate word processing and spreadsheet programs in a Windows environment.
  • Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
  • Assisting with Auburn University classroom teaching opportunities in addition to teaching Auburn University Students in the hotel workplace.

 

Abilities 

  • Oral Expression - The ability to communicate information and ideas in speaking so others will understand. 
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences. Ability to read, listen and communicate effectively in   English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all employees
  • Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem. 
  • Written Comprehension - The ability to read and understand information and ideas presented in writing. 
  • Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense. 

Ability to think logically and make decisions.

Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.

Visual ability to observe employees in the workplace, analyze operations and detect situations of concern with regard to areas such as employee performance, grooming, training, policy adherence and morale.

Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

Hearing and visual ability to observe and detect signs of emergency situations.

 

Tasks 

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. 
  • Monitor employee and patron activities to ensure liquor regulations are obeyed. 
  • Greet guests, escort them to their seats, and present them with menus and wine lists. 
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. 
  • Count money and make bank deposits.

 

Knowledge 

  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. 
  • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. 
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. 
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects. 
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems. 
  • Knowledge - of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e., OSHA, State Liquor Laws, Department of Health and Sanitation regulations. Basic Mathematical skills in order to perform moderately complex calculations for salary and benefit administration and to forecast departmental expenses using a calculator and/or moderately complex computer system.
  • Education- Bachelor's Degree in field or equivalent College Degree required. Two + Years of full employment in related position.
  • Experience- Experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required.

 CPR Certification with Heimlich Maneuver required.  First Aid training preferred. .

Skills 

  • Service Orientation - Actively looking for ways to help people. 
  • Coordination - Adjusting actions in relation to others' actions. 
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. 
  • Speaking - Talking to others to convey information effectively. 
  • Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job. 

 

Work Activities 

  • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems. 
  • Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. 
  • Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources. 
  • Performing for or Working Directly with the Public - Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests. 
  • Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. 

 

Work Context 

  • Contact With Others - 70% responded 'Constant contact with others' 
  • Face-to-Face Discussions - 67% responded 'Every day' 
  • Spend Time Standing - 58% responded 'Continually or almost continually' 
  • Telephone - 55% responded 'Every day' 
  • Impact of Decisions on Co-workers or Company Results - 52% responded 'Very important results' 
  • Physical Activities- Walking, talking, hearing, standing, bending, lifting, and sitting. Lifting up to 20 lbs.      with frequent lifting and or carrying objects weighing up to 10 pounds
  • Requires walking and or standing to a significant degree

 

Work Styles 

  • Integrity- Job requires being honest and ethical. 
  • Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations. 
  • Leadership - Job requires a willingness to lead, take charge, and offer opinions and direction. 
  • Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. 
  • Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations. 

 

 

The Hotel at Auburn University
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