Associate Director of Food & Beverage

Description

About Us:

Located in the heart of Del Mar, L’Auberge is an award winning, luxury resort overlooking the Pacific Ocean from one of Southern California’s most picturesque coastal Villages. Estate-style guest rooms and suites, a full-service spa, dreamy dining options, tennis courts and an inviting ocean-view pool are just a few reasons why you would be proud to work here!

You:

To be successful in this position, the Associate Director of Food & Beverage will demonstrate honesty, integrity, and respectful collaboration with peers, and will lead by example. We are looking for a seasoned food and beverage leader who is ready for an executive committee seat, someone who develops and supports their teams with patience and empathy while holding a high bar for results. You partner naturally with fellow department heads, contribute to the resort's broader strategy, and represent the food and beverage vision to the leadership team. This is an active, guest-facing role, moving throughout the property to ensure exceptional standards are consistently met across every outlet, from Adelaide Restaurant and the Lobby Bar to Banquets and In Room Dining.

The Job:

The Associate Director of Food & Beverage is responsible for the management of all outlets at L'Auberge Del Mar, in accordance with hotel standards. Outlets include Adelaide Restaurant, Lobby Bar, Pool Bar, Lyric Cafe, In Room Dining, and Minibar. This role also oversees Banquets. This person directs, implements, and maintains a service and management philosophy that serves as a guide to respective staff, and is responsible for the entire positive guest dining and entertainment experience within hotel standards. As an executive committee level position reporting directly to the General Manager, the responsibilities of the Associate Director of Food & Beverage include but are not limited to:

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards, including the correct maintenance and use of equipment
• Anticipate guests' needs, respond promptly, and acknowledge all guests at all times, maintaining positive guest relations and resolving complaints to ensure satisfaction
• Be familiar with all resort services, features, and local attractions in order to respond to guest inquiries accurately
• Maintain complete knowledge of all liquor brands, beers, non-alcoholic selections, and the wine and champagne list, including designated glassware and garnishes
• Maintain complete knowledge of all menu items, preparation methods, ingredients, portion sizes, presentation, and prices
• Maintain complete knowledge of dining room layouts, table setups, room capacity, hours of operation, dress code, and P.O.S. and manual system procedures
• Maintain complete knowledge of daily house count, arrivals and departures, VIPs, and scheduled in-house group activities
• Maintain complete knowledge of state liquor regulations, particularly those prohibiting service to minors and intoxicated persons and those addressing drunk driving
• Monitor and maintain cleanliness, sanitation, and organization of all assigned work areas and departmental equipment
• Meet with the Executive Chef to review daily specials and 86'd items, and ensure staff are informed throughout the shift
• Review the previous day's sales, resolve discrepancies with Accounting, and track revenue against budget
• Monitor guest reactions and confer with service staff to ensure orders are delivered within designated timelines and tables are cleared and reset to standard
• Conduct weekly training sessions and new hire orientation, provide ongoing training to existing staff, and foster a cooperative working climate that supports productivity and morale
• Establish daily priorities, assign production and prep tasks, review schedules and business levels, and communicate changes throughout the shift
• Ensure staff report to work as scheduled, document late or absent associates, coordinate breaks, and inspect grooming and attire
• Ensure all opening and closing duties are completed to standard before staff sign out
• Work the line during service and assist wherever needed to ensure optimum service to guests
• Ensure staff abide by state sanitation and health regulations and hotel requirements, including proper storage procedures and the safe use and care of equipment
• Complete and submit work orders for maintenance repairs, and contact Engineering directly for urgent repairs
• Prepare weekly work schedules in accordance with staffing guidelines and forecasted labor costs, and adjust as needed to meet business demands
• Prepare daily and weekly payroll reports
• Document pertinent information in the logbook and follow up on items from other shifts
• Assist in planning monthly departmental meetings and attend weekly staff, F&B, pre-convention, and B.E.O. review meetings
• Research local farm products, new suppliers, and special markets, and represent the resort at gourmet shows, food and wine events, and off-premise functions
• Other duties as assigned

Requirements

• Bachelor's degree in Hospitality, Business, or a related field, or equivalent experience
• 5+ years of progressive Food & Beverage leadership, including multi-outlet and banquet operations
• Proven ability to lead salaried and hourly teams, control labor and cost of goods, and manage a departmental budget
• Manager Food Handler certification and RBS (Responsible Beverage Service) certification, or the ability to obtain both upon hire
• Strong computer skills, including P.O.S. systems and Microsoft Office
• Excellent organizational, time management, and communication skills
• Ability to stand for long periods and lift up to 25 lbs

Preferred Qualifications:

• Prior department-head or assistant-director experience at a luxury or upscale property
• Certification of training in liquor, wine, and food service

The Offer:

Our Team Members are our most important asset and that’s reflected in our benefits. L’Auberge Del Mar is proud to offer a variety of benefits to support team members and their families including:

• You will be eligible to participate in the Noble House bonus incentive plan. The plan currently has a maximum potential of 33% and includes both quarterly and annual criteria.
• A comprehensive Health Benefits Package to include Medical/Dental/Vision (including a MediExcel Plan)
• Supplemental benefits to select from such as Short-term Disability, Life Insurance, Hospitality Indemnity, Pet Insurance
• 401K Plan with Employer Match
• Paid Holiday/Vacation/Sick
• Onsite Complimentary Parking & free on-duty meals
• Team Member/Family/Friend hotel and restaurant discounts within Noble House Hotels & Resorts
• Career growth opportunities and recognition programs

Our Culture:

The Noble House Hotels & Resorts philosophy emphasizes “location, distinction and soul.” Our properties are not a “one-size fits all”. And neither are our team members. What makes L’Auberge Del Mar so special lies within our Team. We are a group of individuals that share a passion for hospitality. People who best fit are sharp, trustworthy team players. We let our personalities shine and we enjoy having fun!

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.