Assistant Director F&B - Task Force

Role Purpose

The Taskforce Assistant Director
of Food & Beverage is responsible for providing operational leadership,
support, and expertise across multiple properties on a temporary assignment
basis. This role ensures seamless execution of F&B standards, drives revenue
growth, maintains cost efficiency, and upholds exceptional guest experiences
during periods of transition such as openings, rebrands, leadership vacancies,
or special projects. The individual will act as a key liaison between property
teams and corporate/ownership groups, ensuring brand alignment, consistency,
and operational excellence.

Key Accountabilities Operational
Leadership

• Support property-level F&B operations
  during transitional or high-demand periods, including restaurant, bar, in-room
  dining, catering, and banquet functions.
• Ensure compliance with brand
  standards, health & safety regulations, and financial
  objectives.
• Implement and monitor SOPs, ensuring consistent service
  quality and operational efficiency.
• Provide hands-on leadership on
  the floor to model standards of hospitality and service.
• Financial &
  Strategic Management
• Support the Director of F&B with financial
  oversight, including budgeting, forecasting, and P&L review.
• Monitor
  beverage and food costs, labor allocation, and inventory controls to maximize
  profitability.
• Drive revenue-generating initiatives through promotions,
  upselling, and innovative programming.
• Analyze financial and guest
  satisfaction reports to identify trends and recommend
  improvements.
• People & Culture
• Provide coaching, mentoring,
  and training for F&B leaders and front-line staff to ensure service
  consistency and professional development.
• Support recruitment,
  onboarding, and scheduling as needed to stabilize operations.
• Build
  strong relationships with property leadership, team members,
  and stakeholders.
• Champion a culture of hospitality, accountability,
  and guest focus.
• Project & Transitional Support
• Lead
  or support pre-opening, re-launch, or repositioning efforts, including menu
  development, training programs, and launch activation's.
• Serve
  as interim leadership coverage during vacancies, ensuring continuity of service
  and standards.
• Act as a change agent, supporting the adoption of new
  systems, technologies, and initiatives.

Key
Skills & Experiences

Essential
Skills:

• Strong leadership presence with the ability
  to quickly adapt to new environments and teams.
• Financial acumen
  with proven experience managing F&B budgets, cost control, and revenue
  strategies.
• Exceptional communication and interpersonal skills, with
  the ability to influence and engage diverse teams.
• Operational agility
  with hands-on knowledge of both front-of-house and back-of-house
  functions.
• High-level organizational and problem-solving skills, capable
  of driving results under tight timelines.

Experience
Required:

• Minimum 5–7 years of progressive leadership
  experience in Food & Beverage management, preferably in upscale hotel,
  resort, or country club environments.
• Demonstrated success
  in multi-outlet operations (restaurants, bars, banquets,
  catering).
• Proven track record of delivering financial results
  and elevating guest satisfaction.
• Experience in pre-opening, rebranding,
  or transitional leadership roles is highly desirable.
• Ability to travel
  frequently and work in diverse geographic markets as required.