Assistant Manager

Job Description

Job Description

Benefits:

• Employee discounts
• Health insurance
• Paid time off

Benefits/Perks

• Careers Advancement Opportunities 
• Flexible Scheduling
• Competitive Compensation

Assistant Hotel General Manager & Food and Beverage Manager Department: Hotel Operations / Food & Beverage
Reports To: General Manager
Position Type: Full-Time
Supervises: Front Desk, Food & Beverage, Restaurant/Bar, Banquets, and other assigned hotel staff

Position Summary

The Assistant Hotel General Manager & Food and Beverage Manager is a key member of the hotel leadership team responsible for supporting the overall operation of the hotel while directly overseeing all Food & Beverage operations. This position ensures exceptional guest service, efficient daily operations, strong financial performance, employee development, and compliance with hotel standards.

The ideal candidate is a hands-on hospitality leader who can effectively balance hotel operations with restaurant, bar, banquet, catering, and event responsibilities. This position requires strong communication, organization, leadership, financial management, and problem-solving skills.

Essential Responsibilities

Hotel Operations

• Assist the General Manager with the overall daily operation of the hotel.

• Serve as the Manager on Duty when assigned and provide leadership across all hotel departments.

• Ensure excellent guest service and respond promptly to guest concerns, complaints, and requests.

• Monitor front desk operations, reservations, check-in/check-out procedures, and guest satisfaction.

• Work closely with housekeeping, maintenance, front desk, sales, and other departments to maintain smooth operations.

• Conduct regular inspections of guest areas, public spaces, meeting facilities, and other hotel areas.

• Ensure hotel policies, procedures, safety standards, and brand standards are consistently followed.

• Assist with scheduling, staffing, training, coaching, and performance management.

• Help control operating expenses while maintaining quality and service standards.

• Assist the General Manager with budgets, forecasting, reports, and operational planning.

• Handle operational issues in the General Manager's absence.

• Participate in management meetings and contribute to strategic decisions that improve hotel performance.

Food & Beverage Operations

• Directly oversee the daily operations of the hotel's restaurant, bar, banquet, catering, and other Food & Beverage outlets.

• Ensure consistently high standards of food quality, beverage service, presentation, cleanliness, and guest service.

• Develop and maintain effective Food & Beverage operating procedures.

• Create employee schedules based on business volume, events, occupancy, and staffing needs.

• Recruit, train, coach, and supervise Food & Beverage employees.

• Conduct pre-shift meetings and ensure employees understand daily priorities, promotions, events, and service expectations.

• Monitor restaurant and banquet service to ensure an exceptional guest experience.

• Coordinate weddings, meetings, conferences, banquets, private events, and other catered functions.

• Work with clients and event planners to ensure successful execution of events.

• Review menus, pricing, specials, promotions, and service offerings.

• Monitor food and beverage inventory and maintain appropriate par levels.

• Work with vendors and suppliers to ensure quality products and competitive pricing.

• Monitor food costs, beverage costs, labor costs, waste, and other operating expenses.

• Ensure proper receiving, storage, preparation, and handling of food and beverages.

• Maintain compliance with health department, sanitation, alcohol service, and food safety requirements.

• Investigate and resolve guest complaints related to Food & Beverage operations.

Financial & Administrative Responsibilities

• Assist with preparation and management of departmental budgets.

• Monitor daily sales, revenue, labor costs, food costs, beverage costs, and expenses.

• Review daily financial reports and identify opportunities for improved profitability.

• Control overtime and staffing expenses while maintaining appropriate service levels.

• Monitor inventory and conduct regular inventory counts.
  • Reduce waste, theft, spoilage, and unnecessary expenses.
  • Assist with monthly financial reporting and forecasting.
  • Develop strategies to increase restaurant, banquet, catering, and overall hotel revenue.
• Leadership & Employee Development
  • Lead by example and maintain a professional, positive, and service-oriented work environment.
  • Train and develop employees to meet hotel and departmental standards.
  • Provide coaching and corrective action when necessary.
  • Recognize strong employee performance and encourage teamwork.
  • Maintain effective communication between hotel departments.
  • Promote employee engagement, accountability, and retention.
  • Ensure all employees understand and follow company policies and procedures.
• Guest Experience
  • Maintain a strong presence throughout the hotel and Food & Beverage areas.
  • Personally engage with guests and VIPs when appropriate.
  • Monitor guest feedback and online reviews for opportunities to improve service.
  • Resolve guest concerns professionally and efficiently.
  • Develop service standards that encourage repeat business and positive guest experiences.
• Qualifications
  • High school diploma or equivalent required.
  • 3–5 years of hotel, restaurant, Food & Beverage, or hospitality management experience.
  • Previous supervisory or management experience required.
  • Experience managing restaurant, banquet, catering, or hotel Food & Beverage operations strongly preferred.
  • Strong knowledge of hospitality operations and guest service standards.
  • Experience with budgeting, scheduling, inventory, and financial reporting.
  • Strong leadership and team-building skills.
  • Excellent verbal and written communication skills.
  • Ability to multitask and prioritize in a fast-paced environment.
  • Strong problem-solving and decision-making abilities.
  • Ability to work professionally with guests, employees, vendors, and management.
  • Knowledge of food safety and sanitation requirements.
  • Ability to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.
• Preferred Qualifications

• Experience in a full-service hotel.
• Experience managing weddings, banquets, conferences, and large events.
• Experience with hotel property-management and restaurant point-of-sale systems.
• Food safety certification.
• Alcohol-service certification where required.
• Previous experience as an Assistant General Manager, Food & Beverage Manager, Restaurant Manager, Banquet Manager, or similar hospitality leadership role.
• Key Performance Expectations
  Success in this position will be measured by:
  • Guest satisfaction and service quality
  • Hotel operational efficiency
  • Food & Beverage revenue growth
  • Food, beverage, and labor cost control
  • Banquet and event execution
  • Employee engagement and retention
  • Cleanliness and safety standards
  • Revenue and profitability
  • Compliance with hotel policies and applicable regulations
• Physical & Work Requirements
  • Ability to stand and walk for extended periods.
  • Ability to work in restaurant, kitchen, banquet, hotel, and office environments.
  • Ability to lift, carry, and move items as reasonably required for hotel and event operations.
  • Ability to work varying schedules based on hotel occupancy, events, and business needs.
  • Must be available to work evenings, weekends, holidays, and special events when required.
• Equal Opportunity Statement
  The hotel is committed to providing equal employment opportunities to all qualified applicants and employees and maintaining a professional workplace based on respect, teamwork, and inclusion.
  This position offers an opportunity for an experienced hospitality professional to play a significant leadership role in both hotel operations and Food & Beverage while supporting the General Manager in achieving outstanding guest satisfaction and financial performance.