The Sonnenalp is looking to hire a Full-Time Year Round Assistant Director of Food and Beverage. Wage: $85,000-98,000/year plus 10% bonus potential Typical Schedule: 5 days a week, variable hours; weekends and holidays are a must. Primary Purpose of Position Assists in leading the Sonnenalp Hotel’s food and beverage operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of Sonnenalp service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the Sonnenalp customer needs, ensures employee satisfaction, focuses on growing revenues, and maximizes the financial performance of the department under the direction of the Food and Beverage Director. Delivers products and services to meet or exceed the guest's needs and expectations. Essential Duties and Responsibilities Lead and motivate the F&B team to ensure exceptional service and operational consistency.

Assist with the full employment cycle, including recruiting, hiring, training, and performance reviews for hourly and managerial staff.

Coach, counsel, and discipline employees while setting clear goals and priorities.

Participate in the F&B succession planning process by designing and following up on employee growth and development plans.

Ensure all staff adhere to uniform and grooming standards.

Monitor and analyze guest satisfaction to continuously improve service and maximize return guests.

Proactively resolve all customer complaints and ensure a "hands-on approach" by covering for restaurant managers on the floor as needed.

Conduct daily quality control and uphold Leading Hotels of the World (LHW) standards, assisting in action planning and training.

Work with the Director of Culinary to monitor food and beverage quality, presentation, and timing based on guest feedback.

Manage all F&B operations with a focus on quality, product, and consistency.

Oversee scheduling and use productivity reports to maintain labor cost controls.

Assist in annual budget and financial planning, including managing revenues, payroll, and expenses.

Supervise regular inventories and maintain cash/void controls for all points of sale.

Ensure all outlets and back-of-house areas meet hotel and local sanitation standards.

Maintain key control for all F&B areas and work with the purchasing department to secure all food and liquor storage.

Provide input on menu creation and execution, including pricing, portion, and beverage pour controls.

Work with the F&B team to develop creative sales and marketing programs to increase revenue.

Assist in planning and executing special events like Oktoberfest and holiday functions.

Attend Banquet Event Order (BEO) meetings to ensure all functions are properly prepared and executed.

Partner with the Accounting and Sales departments on billing, pricing, and cost controls.

Participate in various resort committees, such as Safety and Training, as needed.

Conduct Manager on Duty (MOD) shifts as assigned and assume the responsibilities of the Director of Food and Beverage in their absence.

Education/Experience College Degree required, preferably in Hospitality or Restaurant Management Minimum 3 years’ experience as a Food & Beverage Manager, preferably in a Hotel/Resort setting Must have demonstrated leadership abilities Must have experience in leading a busy/high–volume multi-outlet F&B operation Special Skills Experience in an upscale dining establishment. Banquet/catering experience. Experience with and knowledge of all front and back of the house positions with the ability to quickly assess service situations. Ability to train and evaluate staff in the processes of Food & Beverage operations. Excellent verbal communication skills with the ability to effectively interact with a broad cross-section of guests, employees and company business clients. Knowledge of liquors, wines, wine service, beers, and the selling techniques and ability to pass knowledge on to staff. Basic accounting skills for conducting inventories, scheduling staff, cash controls, loss prevention, analyzing monthly P&L statements, pricing menus, food and alcohol. Experience using Microsoft Office. Certified in or able to pass the ServeSafe food sanitation course and TIPS training. Experience with computerized POS systems. Experience dealing with F&B suppliers and contract negotiation

Essential Physical Requirements Work is performed primarily indoors, in a restaurant and office setting Manager will be required to work a flexible schedule to include evenings, holidays and weekends Must be able to stand and walk between outlets Must be able to communicate effectively in English through hearing, reading, writing, and speaking Ability to lift up to 50 lbs on occasion

Benefits Medical, Dental, Vision Insurance Resort Discounts Holiday Pay, Paid Time Off, and Sick Pay 401(k) Retirement Plan & Roth 401(k) Voluntary Life Insurance Short Term & Long Term Disability Employee Assistance Program Parking Credit or Discounted Bus Passes Healthy Lifestyle Winter Benefit This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.