What does an assistant director of food and beverage do?
Assistant director of food and beverage responsibilities
Here are examples of responsibilities from real assistant director of food and beverage resumes:
- 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.
- Supervise daily duties of kitchen staff and student assistants, prepare weekly work schedules, and process payroll.
- Implement HACCP guidelines for all locations, ensuring the safety and quality of food deliver to on-site and community-base satellite operations.
- Experience in Delphi, H.S.I.
- Utilize Delphi and Timesaver software.
- Communicate FOH service observations to management and partners.
Assistant director of food and beverage skills and personality traits
We calculated that 14% of Assistant Directors Of Food And Beverage are proficient in Wine, Room Service, and Guest Service. They’re also known for soft skills such as Business skills, Communication skills, and Customer-service skills.
We break down the percentage of Assistant Directors Of Food And Beverage that have these skills listed on their resume here:
- Wine, 14%
Received Meritorious Award for Wine List from the Club Managers Association of American, 2016.
- Room Service, 8%
Worked in many different areas of food and beverage ranging from Room Service to Banquets.
- Guest Service, 7%
Coordinated food and beverage operations with other hotel departments to ensure efficient guest service.
- In-Room, 7%
Increased online & internal Hilton In-Room Dining and Breakfast service scores by 13%.
- BARS, 6%
Trained bartenders on proper set up and breakdown of bars.
- Culinary, 6%
Report directly to the Regional Director of Culinary & Food and Beverage Operations.
Most assistant directors of food and beverage use their skills in "wine," "room service," and "guest service" to do their jobs. You can find more detail on essential assistant director of food and beverage responsibilities here:
Business skills. To carry out their duties, the most important skill for an assistant director of food and beverage to have is business skills. Their role and responsibilities require that "food service managers must understand all aspects of the restaurant business, including how to budget for supplies, comply with regulations, and manage workers." Assistant directors of food and beverage often use business skills in their day-to-day job, as shown by this real resume: "drive business growth by managing payroll and scheduling processes, as well as liaising among departments to meet goals. "
Communication skills. Another essential skill to perform assistant director of food and beverage duties is communication skills. Assistant directors of food and beverage responsibilities require that "food service managers must give clear orders to staff and be able to convey information effectively to employees and customers." Assistant directors of food and beverage also use communication skills in their role according to a real resume snippet: "managed staff, guest interactions, office administration duties, vendor communications, and labor costs. "
Customer-service skills. assistant directors of food and beverage are also known for customer-service skills, which are critical to their duties. You can see how this skill relates to assistant director of food and beverage responsibilities, because "food service managers must be courteous and attentive when dealing with patrons." An assistant director of food and beverage resume example shows how customer-service skills is used in the workplace: "introduced and championed the implementation of mini bars to guestrooms. "
Leadership skills. Another common skill required for assistant director of food and beverage responsibilities is "leadership skills." This skill comes up in the duties of assistant directors of food and beverage all the time, as "managers must establish good relationships with staff to maintain a productive work environment." An excerpt from a real assistant director of food and beverage resume shows how this skill is central to what an assistant director of food and beverage does: "provided leadership and full management of all aspects of food and beverage services for santa clara property of national hotel chain. "
Organizational skills. Lastly, "organizational skills" is an important element of what an assistant director of food and beverage does. Assistant director of food and beverage responsibilities require this skill because "managers have many different responsibilities, including scheduling and overseeing staff, budgeting, and maintaining financial records." This resume example highlights how assistant director of food and beverage duties rely on this skill: "practiced superior customer service, attention to detail and maintained a high level of organizational skills. "
See the full list of assistant director of food and beverage skills
The three companies that hire the most assistant director of food and beverages are:
- Great Wolf Resorts53 assistant directors of food and beverage jobs
- Marriott International9 assistant directors of food and beverage jobs
- Aimbridge Hospitality8 assistant directors of food and beverage jobs
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Compare different assistant directors of food and beverage
Assistant director of food and beverage vs. Bar manager
Bar managers are also called bar owners or supervisors of bar establishments. The managers are in charge of managing customer complaints, ensuring stocks in the bar, and in scheduling the jobs of employees. They oversee the overall operations of the bar, manage its staff, and ensure that the standards of products and services are met. They maintain the licensure of liquor and make sure that their staff follows the local regulations. Also, they see to it that customers are served promptly.
There are some key differences in the responsibilities of each position. For example, assistant director of food and beverage responsibilities require skills like "room service," "guest service," "in-room," and "bars." Meanwhile a typical bar manager has skills in areas such as "customer service," "beverage orders," "bartending," and "guest satisfaction." This difference in skills reveals the differences in what each career does.
Bar managers tend to make the most money working in the government industry, where they earn an average salary of $44,791. In contrast, assistant directors of food and beverage make the biggest average salary, $96,503, in the real estate industry.The education levels that bar managers earn slightly differ from assistant directors of food and beverage. In particular, bar managers are 3.6% less likely to graduate with a Master's Degree than an assistant director of food and beverage. Additionally, they're 0.1% less likely to earn a Doctoral Degree.Assistant director of food and beverage vs. Catering manager
Catering managers are responsible for managing the daily catering operations and services in hotels, restaurants, and resorts. They monitor the quality of food and service provided by their outlets as well as make sure they are presented well. Their goals include achieving high customer satisfaction, producing excellent quality food, and maintaining that sanitary protocols are strictly followed. A degree is not a standard requirement for this job; however, employers do value those who have relevant qualifications with food, home, hotel, and hospitality management.
While some skills are similar in these professions, other skills aren't so similar. For example, resumes show us that assistant director of food and beverage responsibilities requires skills like "wine," "room service," "guest service," and "in-room." But a catering manager might use other skills in their typical duties, such as, "customer service," "food service," "excellent client," and "booking."
On average, catering managers earn a lower salary than assistant directors of food and beverage. Some industries support higher salaries in each profession. Interestingly enough, catering managers earn the most pay in the hospitality industry with an average salary of $51,857. Whereas assistant directors of food and beverage have higher pay in the real estate industry, with an average salary of $96,503.Average education levels between the two professions vary. Catering managers tend to reach similar levels of education than assistant directors of food and beverage. In fact, they're 3.7% less likely to graduate with a Master's Degree and 0.1% less likely to earn a Doctoral Degree.Assistant director of food and beverage vs. Swing manager
A swing manager is a person who supervises people and manages restaurants during designated times. Swing managers oversee personnel and the equipment and products to achieve high-quality standards. They are responsible for the sales growth, profit optimization, staff optimization, and total customer satisfaction. The skills they need include motivation, communication, mentoring, delegation, decision-making, and interpersonal skills. Problem-solving, strategic thinking, management skills, and commercial awareness are also necessary.
Some important key differences between the two careers include a few of the skills necessary to fulfill the responsibilities of each. Some examples from assistant director of food and beverage resumes include skills like "wine," "room service," "guest service," and "in-room," whereas a swing manager is more likely to list skills in "cleanliness," "customer service," "inventory management," and "cash handling. "
Swing managers typically earn lower educational levels compared to assistant directors of food and beverage. Specifically, they're 5.0% less likely to graduate with a Master's Degree, and 0.1% less likely to earn a Doctoral Degree.Assistant director of food and beverage vs. Shift lead manager
A shift lead manager is an employee who is responsible for supervising the daily activities of a store, particularly in creating schedules and assigning them to staff members. Shift lead managers are required to monitor the team's performance and manage the requests of employees. They must open registers and close them by the end of the day and prepare cash to be deposited. Shift lead managers are also required to handle customer issues and report them to the management during the shift.
Even though a few skill sets overlap between assistant directors of food and beverage and shift lead managers, there are some differences that are important to note. For one, an assistant director of food and beverage might have more use for skills like "wine," "room service," "guest service," and "in-room." Meanwhile, some responsibilities of shift lead managers require skills like "math," "management," "food safety," and "cleanliness. "
Shift lead managers reach similar levels of education compared to assistant directors of food and beverage, in general. The difference is that they're 4.7% more likely to earn a Master's Degree, and 0.1% less likely to graduate with a Doctoral Degree.Types of assistant director of food and beverage
Updated January 8, 2025
