Assistant Food & Beverage Director at Townsend Management Co LLC

Birmingham, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Feb, 26

Salary

0.0

Posted On

15 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Team Leadership, Budgetary Analysis, Customer Service, Beverage Program Management, Wine Pairing, Inventory Management, Marketing Collaboration, Training, Problem Solving, Food Safety, Labor Cost Control, Event Coordination, Mathematical Calculations, Hospitality Industry Knowledge, Regulatory Compliance

Industry

Description

Description The Assistant Food & Beverage Director serves as a key member of the leadership team, working collaboratively with the Director of Food & Beverage to uphold The Townsend Hotel’s reputation for refined hospitality. This role ensures that each dining experience—whether in The Rugby Grille, Banquets, or In-Room Dining—reflects exceptional quality, creativity, and personalized service. ESSENTIAL FUNCTIONS Foster a positive workplace culture centered on accountability, teamwork, and professional growth. Lead by example to inspire service excellence and continuous improvement. Plan and direct the functions of administration of the Rugby Grille and other outlets, including banquets to meet the daily needs of operation by managing, hosting and interacting with guests. Engage with guests in person, by phone, and electronically to ensure satisfaction and cultivate lasting relationships. Must have a presence on the floor during all meal periods to control flow of the dining room and maintain relationships with repeat guests. Assist in suggestively selling food and beverage items during service as well as coordination of private event menus in the Rugby Grille. Interact with guests and staff on wine programs and have the ability to pair food with wine. Conduct monthly beverage inventory to ensure that depletion of inventory matches sales. Accurately cost and price new beverage offerings to maintain targeted beverage margins. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. Collaborate with marketing partners to develop creative campaigns, social media content, and digital assets that highlight promotions, events, and seasonal offerings. Ensure all online platforms, including the Rugby Grille website, reflect current menus and experiences. Implement effective control of food, beverage and labor costs. Provide on-going training to food and beverage line level staff focused on product knowledge, steps of service, and enhanced performance. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Develop, implement and monitor schedules for the operation of all restaurant outlets to achieve a profitable result. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. OTHER: Consistent and punctual attendance is essential to the successful performance of this role. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. This includes days, evenings and holidays. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with The Townsend Hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel: Monitor hotel activities and troubleshoot problems. Operate Microsoft 365 programs, Silverware POS, and Tock. Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. Support other departments during evening hours when senior management is not present on property. Additional duties as necessary and assigned. BENEFITS Success Coach every Thursday Fifty percent off your restaurant bill for up to six guests 401 (k) Discounted Bus Passes Free meals during shift PTO Program & so much more! The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided on the basis of qualifications, merit, and business need. This policy applies to all terms and conditions of employment. If you are interested in applying for employment with The Townsend Hotel and need assistance to apply for a posted position, please send an email to careers@townsendhotel.com or you may call us at 248-647-8640. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required. Ability to access and accurately input information using a moderately complex computer system. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Ability to maintain and develop high end beverage program and possess working knowledge to deliver an outstanding beverage experience to guests Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision. Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, FLSA, ADA, OSHA, FMLA, and NLRA. PHYSICAL DEMANDS Most work is performed indoors in climate-controlled environments, though occasional exposure to kitchen and storage areas with varying temperatures is required. Must be able to stand or walk for extended periods, lift up to 50 lbs., and safely operate standard food & beverage equipment. Must be able to sit at a desk for up to 4 hours per day. Ability to distinguish product quality, taste, texture and presentation and observe preparation. Must have excellent knowledge of fine wines, spirits and beer to develop world class beverage program and possess knowledge to pair beverages with cuisine. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously in multiple outlets. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 50 lbs. occasionally. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, calculator, telephone, filing, FAX machines, photocopiers, dolly, carts, and other office equipment as needed. QUALIFICATION STANDARDS Education: High school or equivalent education required. Bachelor’s Degree preferred; equivalent work experience accepted. Experience: 3–5 years of progressive management experience in a luxury hotel or fine-dining environment. Licenses or Certificates: ServSafe Manager, Allergen Awareness, and Alcohol Safety required. Sommelier certification preferred. Grooming: All employees must maintain a neat, clean and well-groomed appearance per Townsend Hotel standards. Other: Bilingual or multilingual ability desirable. Key Performance Indicators (KPIs): Success in this role is measured by guest satisfaction scores, F&B profitability, cost control adherence, staff retention, and successful execution of promotional initiatives. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Responsibilities

The Assistant Food & Beverage Director collaborates with the Director of Food & Beverage to ensure exceptional dining experiences across various outlets. This role involves managing operations, engaging with guests, and overseeing staff training to maintain high standards of service and quality.