Assistant Director of Food & Beverage

San Francisco Hotel

Amidst the breathtaking views that can be found in any corner of the city, San Francisco has something for everyone. You will find a vibrant culture full of art, historical landmarks, museums, world-class restaurants (including a few gourmet food trucks), music festivals, community fairs and championship-caliber sports teams. In just seven square miles, this coastal city packs in a lot and right in the hustle and bustle of it all is the four-star Omni San Francisco Hotel; an ideal destination for guests and associates alike.

The associates at the Omni San Francisco Hotel establish challenging and motivating careers as they receive training and mentoring from a hotel that consistently holds rank at the top of guest service scores. With low turnover, a familial setting and a commitment to development evidenced by its internal promotion rate, the Omni San Francisco Hotel is the perfect place to jumpstart your career. If you seek empowerment, recognition and a diligence to provide superior service, the Omni San Francisco Hotel could be everything you have been looking for.

The Assistant Director of Food and Beverage supports the overall leadership, strategic direction, and operational excellence of the hotel's food and beverage division, including Monte's Restaurant, Monte's Bar, In-Room Dining, and all banquet and catering operations. This role serves as a key partner to the Director of Operations, helping to execute departmental goals, drive financial performance, maintain brand standards, and ensure exceptional guest experiences across all dining outlets and event spaces. The Assistant Director plays a significant leadership role in banquet operations while also providing oversight, guidance, and support to all other F&B departments, with a strong focus on team development, service quality, operational efficiency, and cross-departmental collaboration. In addition, this position ensures full compliance with applicable Union Collective Bargaining Agreements (CBA), including adherence to scheduling requirements, work rules, and departmental policies, while promoting positive labor relations and consistent operational practices.

Leadership & Departmental Oversight

Oversee all food and beverage operations, ensuring consistent service standards and operational excellence.
• Serve as acting leader in the absence of the Director of Operation, making key operational decisions and ensuring smooth continuity.
• Support the management, training, and development of supervisory and hourly teams across banquets, outlets, and in-room dining.
• Promote a positive and professional work culture focused on teamwork, accountability, and guest satisfaction.

Banquet & Event Operations

• Provide leadership and oversight of banquet operations, ensuring flawless execution of events, conferences, and meetings.
• Collaborate with the Director of Catering and Conference Services and banquet leadership to ensure accurate event setups, seamless service, and proper staffing.
• Ensure post-event procedures, including breakdown, cleanup, captain's reports, and banquet check review, are completed accurately and efficiently.
• Maintain and enforce Omni standards for presentation, service, and guest interaction during all events.
• Monitor the condition of banquet equipment and coordinate repairs or replacements as needed.
• Respond promptly and professionally to guest concerns or service issues related to banquet functions.

Food & Beverage Outlets & In-Room Dining

• Support the operational performance of Monte's Restaurant, Monte's Bar, and all other food and beverage outlets.
• Oversee in-room dining operations to ensure timely, courteous service and high-quality presentation.
• Partner with outlet leaders to maintain service consistency, staff engagement, cleanliness, and product quality.
• Work closely with the culinary leadership to monitor menu quality, food presentation standards, and product innovation.
• Drive effective communication among culinary, service, and support teams to ensure efficient and cohesive service execution.
• Support sales initiatives, upselling strategies, and guest engagement programs designed to strengthen revenues.

Financial & Administrative Management

• Assist with food and beverage budget oversight, including monitoring of labor, food, beverage, and operational expenses.
• Support cost control efforts by analyzing financial statements, labor reports, and forecasting models.
• Help oversee inventory management, purchasing controls, and proper use of systems such as Micros, Birchstreet, and Kronos.
• Ensure accurate and timely completion of payroll, scheduling, and administrative tasks.
• Support promotional initiatives, sales strategies, menu updates, and marketing programs to grow revenue and improve guest satisfaction.

Compliance & Operational Standards

• Ensure compliance with health, safety, and sanitation regulations, including enforcement of liquor liability laws and local/state mandates.
• Ensure RBS certification and California Food Handler Certificates are kept current and updated for all F&B team members.
• Maintain a consistent presence on the floor during peak periods to uphold service standards and support staff.
• Conduct regular pre-shift meetings, service training, and coaching sessions across all outlets and banquet departments.
• Ensure all team members have appropriate tools, training, and resources needed to meet service expectations.

• Proven experience in food and beverage leadership, ideally within an upscale or full-service hotel environment.
• Strong background in banquet operations, event execution, and high-volume service management.
• Experience overseeing multiple food and beverage outlets, including in-room dining.
• Strong financial acumen, including familiarity with budgeting, forecasting, and labor management.
• Excellent communication, leadership, and organizational skills.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Familiarity with Micros or other F&B systems preferred.
• Required certifications prior to hire: RBS and California Food Handler's Certificate.
• Culinary training or experience with menu development is a plus.
• Prior Union experience preferred.

Physical Requirements

• Ability to stand, walk, and move for extended periods, including full shifts.
• Ability to lift, push, and pull up to 50 pounds occasionally and smaller loads frequently.
• Ability to work in variable temperature conditions and withstand long hours typical of the hospitality industry.

Working Environment

• Work primarily performed inside hotel banquet halls, dining outlets, kitchens, and in-room dining service areas.
• Exposure to food and beverage products, cleaning chemicals, and commercial kitchen equipment.
• Fast-paced environment, particularly during peak business periods and large events, requiring flexibility and adaptability.

Tools and Equipment

• Kronos, Birchstreet, Microsoft Office, Synergy, OpenTable, FDC, Oracle, Micros.
• MICROS POS, desktop computer, telephone, printer, and standard office and restaurant equipment.

Pay Scale - $110,000The pay scale provided is a range that Omni Hotels & Resorts reasonably expects to pay. Actual compensation offered may fluctuate based on a candidate's qualifications and/or experience.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.