Assistant director of food and beverage vs food and beverage manager

Differences between assistant director of food and beverage and food and beverage manager duties and responsibilities

Assistant director of food and beverage example responsibilities.

• Manage and monitor daily operational duties of full service dining room for patients including creating and maintaining department budget.
• Increase product quality and staff knowledge, create monthly wine promotions, menu development, marketing design and execution.
• Introduce and champion the implementation of mini bars to guestrooms.
• Train bartenders on proper set up and breakdown of bars.
• Implement new wine list, new food and beverage menus and pricing.
• Overhaul inventory and POS systems to eliminate existing issues with cost and product controls.
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Food and beverage manager example responsibilities.

• Schedule, plan, organize and manage events.- Assist with staff scheduling and bartending service.
• Manage a small team of people in the caf /gift shop area to improve sales and minimize costs.
• Manage daily operations of restaurant, in-room dining, lounge, pool, cater events and all bar venues.
• Manage all FOH positions, including scheduling, developing and coaching employees, motivating the team and continuing to drive sales.
• Coordinate weekly schedules and manage payroll processing functions including monitoring meal break compliance, labor productivity and attendance.
• Manage subordinate managers and supervisors, manage various personnel functions including payroll, hiring, disciplinary actions, grievances and promotions.
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