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About the Role

The Assistant Director of Food and Beverage will support the Director of Food and Beverage in overseeing the daily operations of the hotel's food and beverage departments, including restaurants, bars, in-room dining, banquets, meetings, and special events. This position serves as a key operational leader responsible for executing daily service, leading shifts, directing managers and line-level staff, and ensuring exceptional guest experiences across both outlets and banquet operations. The Assistant Director will play a critical role in maintaining service standards, developing team members, driving financial performance, and ensuring seamless coordination between departments. This role requires a hands-on leader who can effectively balance operational execution, administrative responsibilities, and team development while supporting the overall success of the Food & Beverage division.

Responsibilities

Serve as the Manager on Duty for Food & Beverage operations, overseeing and directing day-to-day outlet and banquet service.
Lead service shifts within restaurants, bars, in-room dining, and banquet functions, ensuring proper staffing levels, service execution, and guest satisfaction.
Provide operational leadership during high-volume periods, special events, conferences, weddings, and VIP functions.
Conduct routine floor presence in both outlets and banquet spaces to ensure service standards, cleanliness, employee engagement, and guest satisfaction are consistently maintained.
Work closely with Outlet Managers, Banquet Managers, Culinary Leadership, and Event Teams to ensure seamless communication and successful execution of daily operations.
Directly oversee and mentor outlet and banquet leadership teams, providing coaching, accountability, and performance guidance.
Ensure consistent service standards and operating procedures are followed across all food and beverage outlets and banquet operations.
Provide hands-on leadership during service periods, assisting teams in resolving operational challenges and delivering exceptional guest experiences.
Develop cross-functional teamwork between restaurant, banquet, culinary, and stewarding teams to improve efficiency and service execution.
Assist the Director of Food & Beverage in managing the department’s budget, tracking revenue and expenses, and working towards profitability targets.
Monitor food and beverage costs, labor costs, and other operational expenses to ensure the department remains within budgetary guidelines.
Implement strategies to minimize waste, optimize resource utilization, and maintain consistent quality while adhering to budget constraints.
Ensure exceptional guest experiences by maintaining consistent high-quality food, beverage, and service standards across all outlets and events.
Handle guest complaints or concerns promptly and professionally, seeking solutions to improve service and satisfaction.
Ensure that food and beverage offerings meet or exceed guest expectations, continuously monitoring feedback and making necessary adjustments.
Assist in coordinating and overseeing the food and beverage service for hotel events, banquets, and meetings, working closely with the catering and banquet, catering and sales teams to deliver seamless operations.
Collaborate with the sales team and other departments to ensure event-specific needs are met, from menu planning to service execution.
Work with the Director of Food and Beverage to create and implement strategies for operational improvements, including the introduction of new menu items, promotions, and service innovations.
Stay current on industry trends, new food and beverage offerings, and technology that can enhance the guest experience or improve operational efficiency.
Ensure the food and beverage department complies with all health, safety, and sanitation standards as mandated by local regulations and hotel policies.
Conduct regular inspections of the food and beverage outlets to maintain cleanliness, proper food handling, and equipment safety.
Ensure all staff are trained in food safety and alcohol service protocols.

Requirements

Bachelor’s degree in Hospitality Management, Culinary Arts, or related field, or equivalent work experience.
Minimum of 5 years of experience in the food and beverage industry, with at least 3 years in a managerial or leadership role, preferably in a luxury hotel or upscale dining environment.
Strong knowledge of food and beverage operations, including restaurant service, banquets, catering, and bar management.
Proven ability to manage budgets, control costs, and analyze financial reports.
Exceptional leadership and team management skills, with the ability to motivate and inspire diverse teams.
Strong guest service orientation and a track record of resolving customer issues effectively.
In-depth knowledge of food and beverage trends, quality standards, and industry best practices.
Ability to work under pressure and manage multiple priorities while maintaining a high level of professionalism and composure.
Excellent communication skills, both verbal and written.
Proficiency in Microsoft Office and hotel management software (e.g., POS systems, inventory control software).
Experience with luxury hotels or high-end dining operations.
Knowledge of international cuisines, with a particular focus on California and Asian (Japanese) cuisine.
Experience managing large-scale events or banquets.
Certification in food safety or other relevant industry certifications.
Ability to stand, walk, and move around the property for extended periods.
Ability to lift and carry up to 25 lbs.
Ability to work in a fast-paced, high-pressure environment.
Flexibility, including the ability to work nights, weekends, and holidays, based on the operational needs of the hotel.

Skills

Food and Beverage Operations
Restaurant Service
Banquets
Catering
Bar Management
Budget Management
Cost Control
Financial Analysis
Leadership
Team Management
Guest Service
Problem Resolution
Industry Trends
Quality Standards
Best Practices
Pressure Management
Priority Management
Professionalism
Composure
Communication (Verbal and Written)
Microsoft Office
POS Systems
Inventory Control Software
Luxury Hotel Operations
High-End Dining Operations
International Cuisines
California Cuisine
Asian Cuisine
Japanese Cuisine
Event Management
Banquet Management
Food Safety Certification
Alcohol Service Protocols

Location

San Francisco - San Francisco, CA

Work Type

Full-time
Management

Experience Level

5 years of experience in the food and beverage industry
3 years in a managerial or leadership role

Education Level

Bachelor’s degree in Hospitality Management, Culinary Arts, or related field, or equivalent work experience.

Salary/Compensations

$90000.00 - $120000.00

Benefits

Zero-deductible Medical Plan
Pre-Tax Commuter Benefits
Dental
PTO
Vision
Floating Holidays
Chiropractic and Acupuncture Services
Birthday Pay
Long-Term Disability
401K Matching Program
Life Insurance
2% Company Profit Sharing
Flexible Spending Account (FSA)
Employee Assistance Program (EAP)
Friends & Family Rates at Nikko/Okura Hotels
Reciprocity Rates at Participating Hotels
Employee Discounts in ANZU and Feinstein’s at the Nikko
Travel Assistance through Mutual of Omaha
Free Employee Dining Room Meals
Free Laundry and/or Parking to those who qualify
Access to Health Club (24-hour Fitness Center, Swimming Pool, Fitness Classes, etc...)
Employee Computer Access for Web Browsing and Printing
Fitness/Gym Reimbursement
Employee Job Referral Program
Employee Recognition Programs and Employee Appreciation Events
Discounts on Offsite Parking
Discounts on Personal Dry Cleaning & Laundry
Discounts on AT&T Cellphone Plan
Discounts on Movie Tickets
Discounts on Amusement Park Tickets
Discounts on Work Safety Shoes

About the Company

Hotel Nikko San Francisco is a luxury property located just off Union Square in downtown San Francisco, with 532 guest rooms and suites, 22,000 square feet of meeting and banquet room space, and five food & beverage outlets: 24-hour Room Service, ANZU Restaurant and Lounge, Kanpai Lounge, Imperial Lounge, and Feinstein’s at the Nikko.
Our culture is based on 5 Core Values: Service, Collaboration, Credibility, Achievement, and Fun.
We are seeking candidates who can deliver the Nikko tradition of outstanding customer service and help us fulfill our Mission of creating “Fantastic Memories” (Subarashii Omoide) to our external and internal guests.
Consistently ranked as a "Best Place to Work" and “Best and Brightest Companies to Work For” in the SF Bay Area, Hotel Nikko San Francisco offers competitive salaries, a fun and rewarding work environment, and outstanding benefits.