Assistant Director of Food and Beverage

Job Overview

Q CASINO + RESORT 

Assistant Director of Food & Beverage 

BASIC FUNCTION 
The Assistant Director of Food & Beverage – Front of House Operations supports the Director of Food & Beverage by serving as the primary authority for all Front of House service standards, guest experience, and operational execution across all outlets.  This role will elevate service consistency, professionalism and guest satisfaction through strong leadership, accountability and hands-on presence. 

ORGANIZATIONAL RELATIONSHIPS 

• Reports to:    Director of Food & Beverage 
• Supervises: Front of House Managers and Supervisors (Beverage Manager, Banquet Manager, FOH Lock 11 Manager, Houlihan’s Manager) 

SPECIFIC DUTIES AND RESPONSIBILITIES 

• Front of House Operations and Service Standards  
• Lead and oversee all front of house operations across restaurants, bars, coffee bar, and event spaces 
• Establish, implement, and enforce consistent Front-of-House service standards aligned with company brands and expectations 
• Actively observe service on the floor during peak periods with an expectation of significant hands-on presence,  coaching, correcting, and reinforcing best practices in real time 
• Ensure service sequences, greeting standards, table maintenance, and guest recovery protocols are consistently executed 
• Serve as the primary Front of House authority, ensuring consistent, property-wide service standards while allowing for outlet specific nuances 
• Promote and model F.O.R.T. Core Values in daily operations 

Guest Experience and Service Recovery 

• Champion a guest first culture focused on hospitality, attentiveness and anticipation of guest needs 
• Lead service recovery efforts, including guest follow-up, issue resolution and corrective action 
• Own and act on guest feedback trends, including surveys, complaints, and reviews; identify patterns and implement corrective and improvement plans 

Leadership, Training & Accountability 

• Coach, mentor and develop FOH managers, supervisors, and frontline leaders while holding them fully accountable for performance and execution 
• Address performance issues through coaching, corrective action, and disciplinary measures, including recommending separation when necessary 
• Lead and develop Front of House training initiatives, including onboarding, service refreshers, and leadership development 
• Hold managers and supervisors accountable to staffing plans, scheduling effectiveness, and floor presence expectations 

Operational Execution and Cross Department Collaboration 

• Work closely with Culinary leadership to ensure seamless Front of House/Back of House communication and execution, escalating and resolving operational conflicts in partnership with the Director of Food & Beverage as needed 
• Partner with Hotel, Sales, and Entertainment teams to ensure service consistency across the property 
• Support outlet openings, menu rollouts, marketing promotions and special events from a FOH execution standpoint 
• Ensure FOH compliance with company policies, safety standards and operational procedures 

Reporting & Continuous Improvement 

• Provide regular, actionable updates to the Director of F&B on service performance, staffing effectiveness and guest experience trends 
• Identify and close Front of House execution gaps through process improvements, accountability, and consistent application of standards 
• Lead the development and ongoing maintenance of Front of House SOPs, service manuals and operational playbooks  

EDUCATION, TRAINING AND EXPERIENCE 

• Minimum of 5 years of experience in restaurant and bar management with an emphasis on hospitality and demonstrated success leading managers and driving consistent service execution 
• Demonstrated success in leading and inspiring teams to deliver exceptional service and improved guest satisfaction 

STANDARDS OF PERFORMANCE 

• Strong leadership and management abilities 
• Excellent communication and interpersonal skills. 
• Highly organized with strong multi-tasking skills 
• Strong customer service focus and problem-solving skills 
• Knowledge of food safety regulations and best practices 
• Team player with a positive attitude and willingness to assist where and whenever needed 
• Ability to obtain ServSafe certification is required and sponsored by the employer 

MENTAL AND PHYSICAL REQUIREMENTS 

• Heavy work, ability to move up to 50 lbs. 
• Standing and walking for long periods of time 

WORKING ENVIRONMENT AND CONDITIONS 

• Loud noise levels (slot machines) 
• This position is exposed to cigarette smoke 
• This position occasionally has outside activities, therefore, exposure to weather conditions 

EQUIPMENT AND TOOLS 

• General office equipment including, but not limited to: 
• POS/printers/touchscreens 
• Computer 
• Copy machine 
• Coffee machines 
• Calculator 
• Credit card machine 
• Cash register 
• Phones 
• Other 
• Wrenches 
• Hand carts 
• Beer kegs and CO2 cylinders