Assistant F&B Manager

The Assistant Food & Beverage Manager will be responsible for overseeing daily operations, ensuring guests are served in a professional and courteous manner, and providing training to line staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversee daily restaurant and banquet service operations, ensuring timely coordination of food production and maintaining high service standards.
• Collaborate in evaluating food quality, kitchen staff performance, and the development of offerings aligned with the property's market positioning.
• Support the Food & Beverage Manager in developing annual financial objectives through the budgeting process.
• Create and manage staffing schedules for Food & Beverage employees, balancing guest needs with optimal labor ratios.
• Contribute to achieving financial goals by executing and enhancing the annual marketing plan, identifying new revenue opportunities, and ensuring consistent excellence in service and operations.
• Maintain cost control by monitoring sales performance, food and labor costs, and aligning with departmental budget goals.
• Act as a liaison between management, employees, and accounting staff to support effective communication, staff development, and succession planning.
• Stay informed and compliant with all local and state regulations regarding wages, food and alcohol distribution, entertainment, safety, and licensing.
• Conduct timely and constructive employee evaluations through the Check-In/Appraisal process.
• Design and implement continuous training programs for both new hires and existing staff to enhance skills and service delivery.
• Ensure daily cleanliness and upkeep of restaurant interiors and exteriors, coordinating with the Restaurant Manager and Chef on sanitation and maintenance efforts.
• Assist in managing labor and operating expenses through proactive controls and cost-saving strategies.
• Responsible for hiring, training, supervising, and evaluating staff; includes performance management, recognition, coaching, and handling employee relations matters.
• Ensure all certifications, legal requirements, and health and safety regulations are up to date and properly documented.
• Participate in weekly leadership meetings and contribute cross-departmentally.
• Take on special projects and additional responsibilities as assigned in support of departmental goals.
• Provide leadership and coordination for a team of 50–60 employees, ensuring smooth daily operations and consistently high guest satisfaction.
• Overseeing operations across multiple venues simultaneously, ensuring consistency, efficiency, and exceptional service delivery at each location.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• Minimum of 2 years’ management experience in an upscale restaurant, luxury hotel, resort, or a comparable high-end hospitality environment.
• Proven ability to train and uphold Forbes Travel Guide and AAA Four- or Five-Diamond standards.
• Solid understanding of restaurant financials, including product mix analysis, food and beverage cost controls, and labor management.
• Bachelor’s degree in Hospitality, Restaurant Management, or Culinary Arts preferred.
• Exceptional interpersonal, communication, and organizational skills with a proactive approach to problem-solving.
• Demonstrated passion for crafting elevated and personalized guest experiences.
• Food Handler and Wine Certification (if applicable).
• Strong attention to detail and commitment to impeccable service presentation and cleanliness standards.
• Flexibility to work in outdoor environments and during evenings, weekends, and public holidays as required by business needs.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $60,000.00 USD - 80,000.00 USD annually