Assistant Food and Beverage Manager

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. The George & Cavalry Court, is a collection of hotels that are created for today’s passionate travelers, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond...

JOB SUMMARY

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked. Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods. Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility. The Assistant Food & Beverage Manager supports the Food & Beverage Managers in directing daily restaurant, bar, banquet, and minibar operations across the hotels. This position provides hands‑on leadership to outlet managers, supervisors, and team members; maintains service, sanitation, and brand standards; and assists with scheduling, training, inventory, purchasing, and departmental cost controls. The Assistant Manager resolves routine operational and guest concerns, coordinates service across departments, and implements approved improvements while escalating major personnel, budgetary, and strategic decisions to the Food & Beverage Managers. Management team members are expected to bring the leadership and functional expertise required for the role. Schedules may include evenings, weekends, holidays, and peak business periods.

ESSENTIAL DUTIES & FUNCTIONS

Operational Responsibilities Support and coordinate daily restaurant, bar, banquet, and minibar operations, ensuring consistent service and smooth transitions between shifts. Lead pre-shift meetings, communicate priorities, review guest feedback, and provide hands‑on assistance during busy periods. Monitor outlet and banquet readiness, service execution, staffing coverage, opening/closing procedures, and completion of daily checklists. Assist with weekly ordering, receiving, inventory counts, par levels, and accurate record‑keeping; identify variances and report concerns. Coordinate with culinary and banquet teams on event timelines, service requirements, and simultaneous functions. Identify service and process improvements and implement changes with Food & Beverage Manager approval. Managerial Responsibilities Provide day-to-day direction, coaching, task assignments, and performance feedback to outlet managers, supervisors, and F&B employees within delegated authority. Assist with employee interviews, onboarding, schedules, coverage adjustments, and accurate timekeeping and payroll review. Support performance documentation and progressive discipline in accordance with company policy and Food & Beverage Manager direction. Monitor labor utilization, purchasing practices, food and beverage waste, and inventory controls; recommend corrective actions. Review operational results and departmental reports with the Food & Beverage Managers; support execution of approved revenue and cost‑control initiatives. Conduct routine outlet inspections and follow up on equipment, cleanliness, maintenance, and brand‑standard issues. Guest Services Anticipate guest needs and create personalized, memorable experiences across all F&B areas. Address guest questions, complaints, and service recovery promptly and professionally; elevate serious or unresolved issues. Maintain a visible leadership presence and model courteous, attentive hospitality. Team Support and Training Train and coach employees on service standards, product knowledge, specialty beverages, banquet procedures, and operational checklists. Track required training and certifications, reinforce completion deadlines, and communicate gaps to managers. Foster teamwork, accountability, and positive collaboration across outlets and hotel departments. Communication and Reporting Provide timely shift updates and communicate staffing changes, guest issues, event needs, and operational concerns to the Food & Beverage Managers. Coordinate with Culinary, Sales, Catering and Conference Services, Engineering, Housekeeping, and other departments. Maintain accurate operational records and report inventory discrepancies, maintenance needs, and service trends. Safety & Compliance Enforce company policies, sanitation procedures, food safety practices, responsible alcohol service, and applicable health and safety requirements. Monitor safe handling of equipment, chemicals, and supplies; promptly report hazards and incidents. Protect confidential guest, employee, and hotel information.

ESSENTIAL SKILLS AND QUALIFICATIONS

Strong verbal and written communication skills Effective time management and problem‑solving skills Proficiency in Microsoft Office, ability to learn hotel POS, scheduling and reporting systems Ability to work well with a team and demonstrate attention to detail Excellent organizational skills and interpersonal abilities TABC & Food Handlers Manager certifications Flexible availability including mornings, evenings, weekends, and holidays Physical Requirements Sitting: Occasionally for computer work, reporting, and email Standing/Walking: Constantly throughout dining, bar, banquet, and service areas Lifting/Carrying: Frequently when assisting with trays, supplies, and beverage deliveries Other Physical Requirements: Frequent bending, reaching, grasping, twisting, pushing, and pulling in service and storage areas; the source templates reference 30–50 lbs for pushing/pulling. Working Environment Interior: Various hotel and F&B areas, with possible exposure to hot/cold temperatures and cleaning chemicals. Exterior: Hotel areas with exposure to weather conditions.

BASICS

Maintain cleanliness and organization in all work areas Display courteous behavior with guests and team members Report any unsafe conditions immediately Ensure hotel equipment is in proper working condition Attend required meetings Follow company policies and procedures Perform any additional duties as assigned by the supervisor Follow company dress code Complete all company training materials by the deadline

CANDIDATE PROFILE

Education and Experience Suggested for review: 3–5 years of progressive food and beverage experience, including supervisory or management responsibility. Experience across multiple outlets and/or banquet operations preferred. College coursework or a degree in Hospitality Management, Business, or a related field preferred; equivalent relevant experience considered. Source: Hospitality Online #J-18808-Ljbffr Cavalry Court