The Assistant Director of F&B will assist in managing all aspects of the food and beverage operations with a primary focus on Lodge Outlets, including but not limited to Piedmont Dining Room, Cason’s Tap Room, Azalea Market, Lodge Pool Bar, and Room Service. The successful candidate will be responsible for ensuring the highest level of service and guest satisfaction through effective leadership. This role will oversee both front of house and culinary teams.

Direct reports include restaurant managers, supervisors, and leads.

About Us

Callaway Resort & Gardens (CGR) is an iconic 2,500-acre resort destination featuring a variety of lodging choices, unique garden attractions, seasonal special events, 36 holes of golf, fishing, biking trails, and residences. Located in scenic and historic Pine Mountain, Georgia, Callaway reflects the dream of its founder Cason J. Callaway 75 years ago. Currently CGR is part of Herschend Enterprises, Resort and Lodging Division, as part of a family of companies focused on family entertainment. For over seven decades Herschend Enterprises has operated with the purpose of bringing families closer together by Creating Memories Worth Repeating®. Herschend Enterprises is considered the largest family-owned themed attractions corporation. As an equal-opportunity employer, we strive to provide environments where every host, guest, and partner feel welcome, valued, and loved. We firmly believe that words and actions matter, which is why all individuals are to be treated equally and with respect.

Essential Duties & Responsibilities

• Receiving direction and oversight from the property Director of Food & Beverage, responsible for directing and organizing the activities of the outlets to ensure brand standards and a safe, high-quality food and beverage product are consistently being met while achieving budgeted revenue, cost and profit goals.
• Ensures a positive work environment for all hosts and high levels of engagement and job satisfaction.
• Ensures high levels of customer service at all touch points, exceeding brand standards and guest expectations resulting in achieving guest satisfaction goals, customer loyalty, referrals and repeat business.
• Champions safety efforts for areas of responsibilities. Complies with, and upholds all safety requirements, e.g. representation at safety committee meetings, complete and accurate daily temp logs, food handling and storage, dating, labeling product, monthly safety audits, safety critical host training, General Safety Training, Herschend Enterprises Alcohol Service Policy, safety sign-offs, monthly department safety audits, chemical introduction and handling, etc.
• Responsible for creatively engaging guests and capturing demand to improve revenues and average check.
• POS subject matter expert.
• Co-owner of the outlet’s P&L, business planning, budgeting and forecasting activities.
• Embraces efforts and models behavior that creates a Great Place to Work for Great People.
• Ensures all period-end inventories are completed and provides input and assists in development and execution of action plans to address business shortfalls.
• Liaises with culinary leaders on a variety of issues related to menu development and food presentation.
• Partners with Human Resources, staff recruiting, interviewing, positive discipline, and hiring responsibility.
• Responsible for effective Host on-boarding and training programs in all areas of responsibility.
• Implements effective controls of food, beverage, and labor costs among all sub-departments.
• Develops, implements and monitors department schedules to meet customer demand while achieving productivity goals.
• May be asked to participate in the property’s Manager on Duty Program.
• Other duties as assigned in support of department and property goals, special events, and/or special projects.
• Management reserves the right to change and/or add to these duties at any time.

Experiences

• Requires advanced knowledge of food and beverage best practices for the hospitality industry.
• Requires a minimum formal education of an Associate’s degree or equivalent, or equivalent on-the-job experience.
• Requires a minimum of 5 years direct job-related.
• Requires a minimum of 5 years management.
• Previous hospitality experience in a multi-outlet environment.
• Experience in restaurant, bar, in-room dining, and banquet service management.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.
• Ability to obtain any government required licenses or certifications, g. TIPS, Serve Safe Certification, CPR/First Aid, Food Handler’s permit required in the state, county, and/or city where employed.
• Must possess strong communication, listening, facilitation and problem-solving skills, computer skills and financial acumen.
• Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control.
• Must successfully pass a post-employment offer background check and drug
• Must be 21 years

Skills & Qualifications

• Must display and live out Lead with Love qualities strongly rooted in the Herschend Enterprises culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed.
• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees.
• Must reflect Callaway’s image by being genuinely friendly and caring and by taking pride in work.
• Must be self-motivated and disciplined.
• Must be able to prioritize and complete work assignments on a timely basis.
• Must maintain strict confidentiality and judgment regarding privileged information.
• Must be committed to continuous improvement.
• Must have professional appearance with good personal hygiene.
• Must promote and support a “team” work environment by cooperating and helping coworkers.
• Must be able to be productive in a fast-paced, dynamic environment.
• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays.
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines.
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills.
• Must show appreciation of others.
• Able to get along with other employees to work out problems and resolve conflicts.
• Able to comprehend instructions and retain information.
• Able to perform duties consistently while creating a safe and secure environment for hosts and guests.
• Able to be flexible and handle frequent changes in priorities.
• Able to add, subtract, multiply and divide with accuracy.
• Able to communicate effectively using standard English grammar and punctuation.
• Able to tolerate various temperatures while working outdoors.
• Able to operate/drive a company vehicle with valid driver’s license and insurance.
• Able to meet the physical demands of the job.

Work Environment

• Able to hear, see and speak.
• Able to speak, read and write in English.
• Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees.
• Must have manual dexterity necessary to complete all job duties.
• Able to sit and/or stand for long/short periods.
• Must be able to lift 50 pounds.
• Must have professional appearance with good personal hygiene.
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays.
• Daily exposure to PC.
• Occasional travel may be required.