Assistant Food and Beverage Director (M/F)

Responsibilities, in collaboration with the Asset Manager and Executive Chef : 

• Plan, implement and manage the services and activities of the restaurant. 

• Prepare and implement standard operating procedures; 

• Recruit, train and supervise staff; 

• Organize and control staff schedules; 

• Maintain employee records; 

• Ensure compliance with health, safety, and hygiene standards in kitchens and restaurants; 

• Keep records of health and safety practices; 

• Ensure compliance with restaurant safety procedures; 

• Ensure compliance with alcohol regulations; 

• Work closely with chefs to ensure high food quality; 

• Plan and coordinate menus with the Chefs; 

• Source and negotiate with suppliers 

• Analyze food and beverage costs and set menu pricing; 

• Total restaurant receipts and reconcile with sales; 

• Ensure cash management procedures are accurately enforced; 

• Analyze budget variances and take corrective actions; 

• Implement and oversee cost-reduction measures 

• Plan and monitor restaurant sales and revenue; 

Requirements: 

• Minimum of 3 years experience in a management role in food service; 

• Minimum of 3 years experience in Asian cuisine; 

• Degree in management or a related field required; 

• Hygiene and sanitation certificate required; 

• Responsible alcohol service certificate is an asset. 

• Strong leadership skills, experience managing team members, 

• Experience in staff development and management; 

• Ability to manage inventory and control costs; 

• Ability to remain productive and positive in adversity and stress; 

• Available to work on-call, after-hours, weekends, and holidays. 

Employment Types: Full-time, Permanent