OVERVIEW OF ROLE: The Assistant Food and Beverage Director will take complete responsibility for the product quality, service, and profitability of the Food and Banquet Departments. This position entails active management in the outlets, catering space, and kitchen. Must be available to work weekends and holidays. Responsibilities: DUTIES AND RESPONSIBILITIES • Oversee day-to-day operations of outlets, seasonal food truck, Sunday and holiday brunches, in-room dining, and banquet events • Generate maximum financial performance of the Food Restaurant & Banquet Department. This includes responsibility for the generation of revenue and effective cost controls • Lead the development and implementation of departmental strategies, and ensure implementation of the brand service and initiatives • Ensure standards meet the target customer needs • Provide guest services that meet or exceed company standards • Hire new team members, and lead departmental training • Deliver products and services that meet or exceed the expectations of the customers and hotel team members • Inventory and order beverage products on a regular basis • Provide a professional and caring work environment • Manage onsite POS, and provide training to all staff when processes and procedures are implemented • Maintain effective communication and feedback with departmental staff Qualifications: ESSENTIAL SKILLS: • Strong leadership skills with a professional and caring approach towards employees • Strong interpersonal skills: the ability to build and maintain positive relationships with our guests and employees • Ability to create a schedule that aligns with budget and business needs • Customer service oriented • Strong organizational skills • Ability to propose creative solutions and enhancements to the Food Beverage outlets and services EDUCATION AND EXPERIENCE REQUIRED: • Experience managing a budget and business planning • Experience as a POS administrator • At least four years of experience as a leader in Food and Beverage for a full-service hotel, or restaurant management • A college degree in Hotel or Restaurant Management is preferred PHYSICAL REQUIREMENTS: May be expected to stand, walk, and sit for extended periods of time Compensation: $85,000 to start

• DUTIES AND RESPONSIBILITIES • Oversee day-to-day operations of outlets, seasonal food truck, Sunday and holiday brunches, in-room dining, and banquet events • Generate maximum financial performance of the Food Restaurant & Banquet Department. This includes responsibility for the generation of revenue and effective cost controls • Lead the development and implementation of departmental strategies, and ensure implementation of the brand service and initiatives • Ensure standards meet the target customer needs • Provide guest services that meet or exceed company standards • Hire new team members, and lead departmental training • Deliver products and services that meet or exceed the expectations of the customers and hotel team members • Inventory and order beverage products on a regular basis • Provide a professional and caring work environment • Manage onsite POS, and provide training to all staff when processes and procedures are implemented • Maintain effective communication and feedback with departmental staff