A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
Food & Beverage Reports to : Executive Director of Food & Beverage The Assistant Director of Food & Beverage supports the Executive Director of Food & Beverage in overseeing the day-to-day operations of all Food & Beverage outlets. This position is responsible for maintaining operational standards, driving financial performance, developing leaders and associates, and ensuring exceptional guest experience across the department.
Primary Responsibilities:
Directs and organizes the day-to-day activities of ALL outlets in the Food and Beverage Department. This includes the hotels and mountain food and beverage operations for the summer and winter season Work closely with the Executive Director of Food & Beverage in planning and executing departmental strategies to meet the daily and long-term needs of the operation. Support and manage performance and disciplinary processes in partnership with Outlet Managers and Human Resources. Develop and implement departmental standard operating procedures and policies. Maintain established standards for Food & Beverage quality, service, cleanliness, merchandising, and presentation. Assist Outlet Managers in achieving predetermined financial objectives and operational standards. Analyze key performance indicators (KPIs), identify performance gaps, and execute action plans to improve profitability, efficiency, and guest satisfaction. Attend Labor Review meetings to ensure staffing guidelines are aligned with the forecast based on business volume. Develop, implement, and monitor schedules with Outlet Managers to ensure appropriate staffing levels and profitable operations across all restaurants and bars. Partner with the Executive Director of Food & Beverage and culinary leadership in the development of attractive menus designed to meet guest expectations and targeted customer markets. Ensure effective control of food, beverage, and labor costs across all Food & Beverage outlets. Regularly review and evaluate guest satisfaction across Food & Beverage revenue centers and implement corrective actions as needed. Participate in Manager on Duty coverage, requiring regular monitoring throughout the hotel and prompt resolution of operational and guest concerns. Seek out business opportunities within the community and support initiatives that drive demand for Food & Beverage revenue centers. Create and maintain an atmosphere that recognizes and welcomes both local guests and hotel guests. Ensure all Food & Beverage operations comply with applicable local, state, and federal regulations, including RAMP, ServSafe, and PA minors labor laws. Ensure daily tip reporting is accurate, complete, and submitted in a timely manner.
Leadership Acumen:
Provide leadership, direction, and support to Restaurant General Managers and Food & Beverage leadership to ensure consistent execution of operational and service standards. Coach, develop, and hold leaders and associates accountable through clear expectations, regular feedback, performance management, and development opportunities. Plan and administer training and development initiatives that ensure associates are properly trained at all levels and provide opportunities for qualified associates to advance their careers. Foster a culture of teamwork, accountability, recognition, and continuous improvement throughout the Food & Beverage Department. Lead by example by demonstrating professionalism, sound judgment, strong guest service, and a commitment to the resort's service standards. Promote effective communication and collaboration between Food & Beverage outlets, culinary operations, and other resort departments. Empower the Restaurant General Managers to make effective operational decisions while providing appropriate guidance, oversight, and accountability. Support the Executive Director of Food & Beverage in developing and executing departmental goals, initiatives, and operational strategies.
Qualifications and Requirements:
Bachelor's Degree in field or equivalent college degree preferred Culinary, sales, and service background required Minimum of 10 years of progressive Food & Beverage management experience, preferably in a high-volume restaurant, resort, or hotel environment. RAMP certification is required Serve Safe certification mandatory High degree of interpersonal and guest interaction skills Manage and lead in a high volume and fast paced operation Previous experience supervising and leading others Strong time management skills and the ability to manage change Must be willing to work a flexible schedule to accomplish all major responsibilities and be willing to accept assignments on an as-needed basis. This includes evenings, weekends, and holidays Ability to stand, walk, and move throughout the restaurant and other F&B areas for extended periods Ability to bend, reach, and stoop as needed to inspect areas, storage, or equipment. Ability to lift and carry up to 25-30 lbs. occasionally Ability to move quickly and efficiently in a fast-paced, sometimes crowded environment Manual dexterity to operate computers, POS systems, and other office/restaurant equipment Ability to work in varying temperature environments, including kitchen, storage, and dining areas This job description is to be considered a general outline of the duties and responsibilities of this position and is subject to changes and revisions by Camelback Resort at any time. Responsibilities are listed as guidelines only, and the job is not necessarily limited to these specifications. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
