Job Description

Working alongside the amazing team at The Quail, we are seeking an Assistant Director of F&B to support our Food & Beverage Department.

• Work for a highly prestigious hotel located in sunny Carmel Valley, California.
• Learn and grow within a strong hospitality operation.
• Exceptional medical benefits, Employee discounts on Lodge, Golf, and Dining services.

Key Accountabilities

• Assist the Food and Beverage Director in the overall leadership and daily operations of multiple F&B outlets, ensuring exceptional service standards.
• Oversee and support outlet managers and supervisors, fostering a collaborative and high-performance team environment.
• Ensure compliance with all health, safety, and sanitation standards across all F&B operations.
• Monitor and manage financial performance, including budgeting, forecasting, cost control, and revenue generation initiatives.
• Drive continuous improvement in guest satisfaction, responding promptly to feedback and implementing service enhancements.
• Coordinate and execute banquet and event operations, ensuring seamless delivery and guest satisfaction.
• Develop and implement training programs to enhance staff knowledge, skills, and service standards.
• Collaborate with culinary and beverage teams to design and update menus, ensuring quality and profitability.
• Participate in recruitment, onboarding, and performance management processes for F&B staff.
• - Maintain effective communication and cooperation across departments, supporting hotel-wide objectives.
• Uphold and promote the hotel's service culture, values, and brand standards at all times.

General Requirements

• Proven leadership experience in upscale/luxury hotel Food & Beverage operations, successfully overseeing multiple outlets.
• In-depth fine dining table service expertise, with a strong emphasis on personalized guest experiences.
• Demonstrated commitment to exceptional guest service and fostering a positive service and employee culture.
• Extensive knowledge of culinary trends, wine, and spirits.
• Comprehensive banquet management experience, including event planning and execution.
• Strong financial acumen with a track record of effective revenue and cost management in hotel and restaurant settings.
• Outstanding communication and interpersonal skills, with the ability to collaborate across all levels and departments.
• Superior time management and organizational abilities; highly adaptable and consistently positive.
• Self-motivated with excellent problem-solving skills, thriving both independently and as a team player.
• Flexible availability, including nights, weekends, and holidays, to meet business needs.
• Previous supervisory experience in a union environment preferred but not required.

Salary: $95,000.00 - $98,000.00 per year, depending on experience