Job DescriptionRole PurposeThe 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 & ExperiencesEssential 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.
