Asst. Director of F&B

Hotel Nikko San Francisco is a luxury property located just off Union Square in downtown San Francisco, with 532 guest rooms and suites, 22,000 square feet of meeting and banquet room space, and five food & beverage outlets: 24-hour Room Service, ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein's at the Nikko.

Our culture is based on 5 Core Values: Service, Collaboration, Credibility, Achievement, and Fun. We are seeking candidates who can deliver the Nikko tradition of outstanding customer service and help us fulfill our Mission of creating "Fantastic Memories" (Subarashii Omoide) to our external and internal guests.Consistently ranked as a "Best Place to Work" and "Best and Brightest Companies to Work For" in the SF Bay Area, Hotel Nikko San Francisco offers competitive salaries, a fun and rewarding work environment, and outstanding benefits.

Management Benefits:

Hotel Nikko San Francisco Management Perks:

The Assistant Director of Food and Beverage will support the Director of Food and Beverage in overseeing the daily operations of the hotel's food and beverage departments, ensuring the highest standards of guest service, culinary quality, and operational efficiency. This position requires strong leadership, excellent communication skills, and a passion for delivering exceptional dining experiences. The Assistant Director will play a key role in maintaining and improving the quality of all food and beverage offerings while driving cost control, team development, and profitability.

Key Responsibilities:

Operational Oversight:

• Assist the Director of Food and Beverage in overseeing the daily operations of all food and beverage outlets (restaurants, bars, room service, catering, and banquets). As well as assist with administrative duties.
• Ensure efficient and seamless service in all dining areas, including guest interactions, staff coordination, and the maintenance of quality standards.
• Monitor inventory levels, track food and beverage costs, and assist in forecasting and ordering supplies to meet the needs of all food and beverage departments.
• Support the Director in implementing and maintaining operational policies, including health and safety regulations, sanitation standards, and service procedures.
• Oversee the training and development of staff, ensuring consistency and high-quality service across all outlets.

Team Leadership & Development:

• Supervise and provide guidance to food and beverage staff, including managers, servers, chefs, and bartenders.
• Assist in the recruitment, hiring, training, and evaluation of new staff, ensuring the team meets the hotel's standards for professionalism, guest service, and operational efficiency.
• Foster a positive, collaborative working environment that motivates staff, encourages continuous improvement, and promotes high employee morale.
• Ensure regular performance reviews, feedback, and ongoing development opportunities are provided to team members.

Cost Control & Financial Management:

• Assist the Director in managing the department's budget, tracking revenue and expenses, and working towards profitability targets.
• Monitor food and beverage costs, labor costs, and other operational expenses to ensure the department remains within budgetary guidelines.
• Implement strategies to minimize waste, optimize resource utilization, and maintain consistent quality while adhering to budget constraints.

Guest Experience:

• Ensure exceptional guest experiences by maintaining consistent high-quality food, beverage, and service standards across all outlets and events.
• Handle guest complaints or concerns promptly and professionally, seeking solutions to improve service and satisfaction.
• Ensure that food and beverage offerings meet or exceed guest expectations, continuously monitoring feedback and making necessary adjustments.

Event & Catering Coordination:

• Assist in coordinating and overseeing the food and beverage service for hotel events, banquets, and meetings, working closely with the catering and banquet, catering and sales teams to deliver seamless operations.
• Collaborate with the sales team and other departments to ensure event-specific needs are met, from menu planning to service execution.

Operational Improvement & Innovation:

• Work with the Director of Food and Beverage to create and implement strategies for operational improvements, including the introduction of new menu items, promotions, and service innovations.
• Stay current on industry trends, new food and beverage offerings, and technology that can enhance the guest experience or improve operational efficiency.

Health, Safety & Compliance:

• Ensure the food and beverage department complies with all health, safety, and sanitation standards as mandated by local regulations and hotel policies.
• Conduct regular inspections of the food and beverage outlets to maintain cleanliness, proper food handling, and equipment safety.
• Ensure all staff are trained in food safety and alcohol service protocols.

Required Qualifications:

• Bachelor's degree in Hospitality Management, Culinary Arts, or related field, or equivalent work experience.
• Minimum of 5 years of experience in the food and beverage industry, with at least 2 years in a managerial or leadership role, preferably in a luxury hotel or upscale dining environment.
• Strong knowledge of food and beverage operations, including restaurant service, banquets, catering, and bar management.
• Proven ability to manage budgets, control costs, and analyze financial reports.
• Exceptional leadership and team management skills, with the ability to motivate and inspire diverse teams.
• Strong guest service orientation and a track record of resolving customer issues effectively.
• In-depth knowledge of food and beverage trends, quality standards, and industry best practices.
• Ability to work under pressure and manage multiple priorities while maintaining a high level of professionalism and composure.
• Excellent communication skills, both verbal and written.
• Proficiency in Microsoft Office and hotel management software (e.g., POS systems, inventory control software).

Preferred Qualifications:

• Experience with luxury hotels or high-end dining operations.
• Knowledge of international cuisines, with a particular focus on California and Asian (Japanese) cuisine.
• Experience managing large-scale events or banquets.
• Certification in food safety or other relevant industry certifications.

Physical Requirements:

• Ability to stand, walk, and move around the property for extended periods.
• Ability to lift and carry up to 25 lbs.
• Ability to work in a fast-paced, high-pressure environment.

Additional Information:

• This position requires flexibility, including the ability to work nights, weekends, and holidays, based on the operational needs of the hotel.
• Competitive salary and benefits package, with opportunities for professional development and growth.

The Assistant Director of Food and Beverage plays a crucial role in ensuring that the hotel's food and beverage operations run smoothly, profitably, and to the highest standards. This is an excellent opportunity for a driven individual with a passion for hospitality and service excellence to contribute to a premier hotel environment.