Assistant Food and Beverage Director - Hilton Hawaiian Village

Minimum 10 years of experience in food and beverage operations. At least 5 years of experience as a senior manager or director in food and beverage. Deep understanding of banquet and restaurant operations. Strong beverage and liquor knowledge. Proven experience working with unions and managing unionized teams. Demonstrated ability to manage managers and other leadership staff effectively. Strong business acumen with responsibility for budgets, forecasting, and P&L management. Proven track record of elevating and maintaining exceptional guest experiences. Excellent collaboration skills, working seamlessly with other hotel departments and teams. Ability to enforce standards, correct performance issues, and hold team members accountable. Strong leadership presence with excellent communication and interpersonal skills. Adaptability and problem-solving skills suited for a fast-paced, dynamic environment. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more). * An Assistant Director of Food and Beverage is responsible for assisting the Director in the direction and administration of the Banquet and Catering operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. As Assistant Director of Food and Beverage you will be responsible for supporting the leadership and operational management of the Banquets and Beverage departments within a high-volume, high-end hotel or resort. This role ensures seamless execution of banquet events and beverage services, maintaining the highest standards of quality and guest satisfaction. The Assistant Director collaborates closely with department heads, manages staff performance, and drives operational efficiency to achieve financial targets while elevating the overall guest experience. Oversee daily operations of the Banquets and Beverage departments, ensuring smooth and efficient service delivery. Manage staffing levels, schedules, and training for food and beverage department. Collaborate with culinary and other hotel departments to ensure cohesive guest experiences. Enforce compliance with health, safety, and licensing regulations related to food and beverage service. Mentor and coach managers and supervisors within the departments to enhance leadership skills. Address and resolve guest service issues promptly and professionally. Analyze financial performance, including budgeting, forecasting, and cost control measures. Assist with the development, implementation and maintenance of department service guidelines and standards. Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, scheduling, conducting counseling and evaluations and delivering recognition and reward. Ensure compliance with health, safety, sanitation and alcohol awareness standards. Act in absence of the Director, as needed . Specifically, you would be responsible for performing the following tasks to the highest standards. Recruit, interview and train team members. Monitor and assess service and satisfaction trends, evaluate and address issues and make improvements accordingly. Quality. Dependability. Customer Focus. Adaptability.