Assistant Director of Food and Beverage at The Third Floor Restaurant and Lounge

Job Description:

Job Title: Assistant Director of Food & Beverage
Department: Front of House
Reports to: Director of Food and Beverage
Salary: $90-100K, discretionary bonus
Status: Full-time, Exempt
Location (Job Location): The Third Floor

Company Overview: 

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary:

We are seeking a professional hospitality Assistant Director of Food & Beverage with a strong background in Hotel Food and Beverage Operations. This role requires a team and service-oriented colleague who is highly comfortable with floor presence and guest interactions. The ideal candidate is passionate about delivering high-quality guest experience and building guest loyalty.

Primary Duties and Responsibilities:

• Recruit, interview, hire, and train bar & lounge staff
• Interact with guests to develop loyalty and handle their concerns
• Create employee schedules based on expected customer numbers
• Ensure bars are profitable by analyzing liquor costs versus sales
• Work with liquor vendors to develop new productions or promotions for the bar
• Set and maintain standards for safe food handling, cleanliness, and safety
• Negotiate with vendors, order supplies, manage inventories and budgets
• Ensure positive guest service in all areas. Respond to complaints, taking any appropriate actions to turn dissatisfied guests into return guests.
• Ensure proper security procedures are in place to protect employees, guests, and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly if a guest or employee is injured.
• Provide direction to employees regarding operational and procedural issues.
• Develop employees by providing ongoing feedback, establishing performance expectations, and by conducting performance reviews.
• Provide a strong presence in the local community and vendors; maintain a high level of community involvement by restaurants and personnel.
• Assist clients with menu selections, and collaborate with the Chef on pricing, food presentation, and execution
• Ensure all licenses are current including health, safety, and liquor
• Ensure staff follow all food control and safety regulations

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Minimum Requirements:

• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize, and follow-up
• Always be well-groomed
• Excellent interpersonal skills, and communication proficiency, both written and verbal
• Displays technology capacity (phones, computers, apps, software, photocopiers, etc)
• Must be flexible and able to handle last-minute changes
• Minimum 3 years’ experience in a high-volume restaurant operation
• Management experience
• Strong understanding of food ingredients, cooking techniques, and flavor pairings

Prerequisites for Employment

• California Food Handler's Card
• Responsible Beverage Service Certification