GENERAL SUMMARY
• Directly supervises all front of house Food & Beverage Managers, assuring a high standard of appearance, hospitality, and service amongst all Team Members.
• Ensure all food outlets consistently surpass guest satisfaction.
• Mentor Departmental Managers.
• Assist the Departmental Managers in the attainment of cost for labor, food, beverage, and all other costs in relation to their outlets.
• Ensure an “open” flow of communication exist between the Departmental Managers and the Departmental Chefs.
• Work closely with the Director of F&B and the Executive Chef.
• Proactive involvement in planning, review, and development of existing and future operations.
• Develop and implement standard operating procedures and ensure the food and beverage areas of the resort are managed in compliance with all relevant local, state, and federal laws and regulations.

FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to customer service through the delivery and maintenance of the Quality Standards established by Pechanga Resort Casino.

KEY RESPONSIBILITIES
• Proactive involvement in planning, review, and development of existing and future operations.
• Responsible for assisting in the operation of all Food & Beverage Departments.
• Responsible for implementation and adherence of all company policies established by PRC and PDC.
• Responsible for budget implementation and attainment with relative Food & Beverage Department Managers; administer corrective action as necessary to help assure the budgeted goals are obtained.
• Responsible for labor, overtime, food, beverage, and all other cost of Food Outlets in conjunction with relative Managers.

• Responsible for coordinating seasonal changes to menus and continual review of Restaurant mix.
• Assist VP F&B with maintaining the Pechanga Wine Program.
• Establish relationships, maintain, and coordinate the same with all other Departmental Management and staff to ensure operations are within the framework of their needs.
• Maintain consistent analysis of Departmental Managers operation and skills providing praise and coaching to ensure the desired service levels and standards are consistently maintained.
• Assist the Director of F&B in the evaluation of the annual performance appraisals.
• Ensure adherence to Human Resources/Talent Management policies and all Team Member relations issues are addressed promptly and resolved.
• Foster an “open door” policy for all Team Members, ensuring he/she is available for their concerns.
• Ensure a safe work environment for all Team Members.
• Other duties as assigned.

ACCOUNTABILITY:
The Assistant Director of Food & Beverage is responsible for supervising all front of house Managers. This position is also responsible for departmental hiring, corrective actions, termination, Team Member relation issues, forecasting, and budgeting.
________________________________________
QUALIFICATIONS AND GUIDELINES
________________________________________

EDUCATION/EXPERIENCE/TRAINING: A Bachelor's degree (B.A.) from four-year college or university and at least five (5) years’ relative experience is required to successfully perform this job.

COMMUNICATION SKILLS: The position requires the ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. The position also requires the ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. This position also requires the ability to write speeches and articles for publication that conform to prescribed style and format. The ability to effectively present information to top management, public groups, and/or boards of directors is required.

MATHEMATICAL SKILLS: This position requires the ability to work with mathematical concepts such as probability and statistical inference. This position also requires the ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY: The position requires the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. The position also requires the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Must qualify to obtain and maintain a Class “A” gaming license.


SKILLS/ABILITIES:
• Proficient in the use of Microsoft Office.
• Excellent communication and delegation skills.
• Effective motivational and leadership skills.
• Working knowledge of POS systems.
• Must be able to motivate, train, and discipline staff.
• Must understand the financial, operational, legal and service issues involved in running a consistently superior food and beverage operation.
• Must be able to manage a large and diverse workload.
• Must be a strong administrator.
• Must speak fluent English.

OTHER QUALIFICATIONS:
• Ability to work effectively with all functional groups of the company.
• Professional demeanor.
• Ability to speak in front of large groups of people.
• Must possess a working understanding of the kitchen and understand culinary terms.
• Must possess extensive knowledge of alcohol to include, spirits, wine, beers, and cordials.