The Inn at Perry Cabin is seeking a passionate, enthusiastic, and dedicated Assistant Director of Food and Beverage who has a profound interest in hospitality and a drive to meet the highest standards in our profession. Our exceptional group of talented, creative, and thoughtful crew members each bring a unique perspective and consistent determination to the cleanliness of our beautiful property.

The Assistant Director of Food and Beverage will be responsible for food and beverage daily operations, including Restaurants/Bars, Room Service, Pool and Banquets/Catering. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

ESSENTIAL JOB FUNCTIONS

• Administers the Action Plan to meet the goals of the Food & Beverage Division
• Supervises Food and Beverage staff in fulfillment of unit programs and activities within budget, with quality, and on schedule
• Assists in determining appropriate staffing levels
• Maintains safe working conditions and practices. Assures that meals are prepared and delivered on time and in acceptable quantity and quality
• Reviews production planning to forecasted covers and for banquets
• Maintains safe working conditions and practices
• Ensures service to all guest follows established standards, is consistent, efficient, and courteous.

Preferred qualifications:

• Superior customer service skills.
• Previous leadership experience in a similar role.
• Working knowledge of Microsoft applications.
• Bachelor’s Degree in restaurant management or related field required.
• Minimum four years’ experience and/or training in the F&B Division of a luxury hotel or fine dining restaurant, with three years in a management capacity. Must be knowledgeable in areas of restaurant food operations, i.e. marketing, promotion planning, pricing, product specifications, customer service, cash register operations, cash management, food, supplies, and labor cost containment, sanitation, employee supervision, etc.

About the Inn at Perry Cabin

A historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscales such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.

As a member of our Crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do, and a culture supported by our Pillars of Service: Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin!

For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com

EOE