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.