Assistant Food And Beverage Manager

Description Hotel June is a nod to the free‑thinking spirit and soul of California and a distinctive addition to the landscape of boutique hotels in LA. Wrapped in a timeless mid‑century modern building in West LA, Hotel June features 250 thoughtfully designed rooms and is imbued with inviting design, vibrant food, and thoughtful details, including a lush Baja‑inspired pool deck. Just five minutes to the beach, Playa Vista, and LAX, and walking distance to dining, entertainment, and parks, welcome to Hotel June, where it is a Saturday afternoon all year long. Job Summary The Assistant Food & Beverage Manager is responsible for supporting the Food & Beverage Manager in overseeing the daily operations of the hotel’s food and beverage outlets, ensuring high standards of service, quality, and cleanliness. This role involves assisting with staff management, inventory control, event coordination, and operational efficiency. The Assistant Food & Beverage Manager will ensure that the team delivers exceptional guest experiences while maintaining cost‑effectiveness, health and safety standards, and departmental budgets. Essential Job Duties and Responsibilities Operational Management & Coordination: Assist in overseeing the day‑to‑day operations of all food and beverage outlets, ensuring smooth and efficient service. Supervise and coordinate front‑of‑house and back‑of‑house staff, ensuring high service standards are maintained. Monitor the timing and quality of food and beverage delivery, ensuring guest satisfaction and adherence to hotel standards. Assist in the development and implementation of service standards and procedures to optimize operations. Ensure that all areas are set up correctly, including dining areas, bars, and banquet spaces, before each service. Staff Supervision & Training: Assist in the recruitment, training, and development of food and beverage staff, ensuring they are equipped to deliver exceptional service. Monitor staff performance and provide feedback, coaching, and development opportunities to enhance their skills and performance. Ensure proper scheduling and staffing levels for shifts based on guest demand and operational requirements. Motivate staff to maintain a positive, team‑oriented environment while ensuring productivity and guest satisfaction. Guest Service & Satisfaction: Ensure that guest service is consistently of the highest quality, with attention to detail in all interactions. Handle guest complaints and resolve issues promptly and professionally to ensure a positive experience. Monitor guest satisfaction during service and take appropriate action to address any concerns or needs. Regularly interact with guests to gather feedback on their dining experience and identify areas for improvement. Inventory & Cost Control: Assist in managing food and beverage inventories, ensuring stock levels are sufficient to meet demand without excess waste. Oversee the ordering process, ensuring that all supplies are ordered on time and within budget. Monitor and control food and beverage costs, ensuring that the department stays within budget while maintaining quality service. Review and analyze purchasing data, identify cost‑saving opportunities, and implement cost‑control measures. Health & Safety Compliance: Ensure that all food and beverage operations comply with health, safety, and hygiene standards. Monitor food preparation, storage, and service to maintain cleanliness, safety, and compliance with local regulations. Oversee the proper handling, storage, and sanitation of food and beverage items in accordance with health and safety guidelines. Ensure that staff are trained on food safety and sanitation practices and adhere to them consistently. Event Coordination & Execution: Assist in the coordination and execution of special events, banquets, and large group bookings, ensuring high‑quality service. Work with the event team to plan and execute event menus, timing, and staffing, ensuring seamless service during large events. Supervise event setup and breakdown, ensuring that the areas are properly prepared and cleaned post‑event. Ensure that food and beverages are delivered according to guest preferences and event specifications. Assist the Food & Beverage Manager in preparing financial reports, including cost analysis, budgeting, and forecasting for food and beverage operations. Help monitor revenue and expense performance, providing input for strategic decisions to meet financial goals. Track and report on food and beverage sales, helping adjust operational strategies to improve profitability. Ensure that all financial transactions are recorded accurately and that cash‑handling procedures are followed correctly. Education and/or Experience High school diploma or equivalent required; degree in Hospitality Management, Food & Beverage Management, or related field preferred. At least 2‑3 years of experience in food and beverage management, preferably in a hotel or large restaurant setting. Experience in managing or supervising staff in a fast‑paced food and beverage environment. Familiarity with food and beverage inventory systems, budgeting, and financial reporting. Skills/Specialized Knowledge Strong leadership and team management skills with the ability to motivate and develop staff. Excellent customer service skills, with the ability to resolve issues and ensure guest satisfaction. Strong organizational skills, with the ability to multitask and prioritize responsibilities in a dynamic environment. Excellent communication skills, both verbal and written, with the ability to work collaboratively across departments. Knowledge of food safety regulations, sanitation practices, and quality control standards. Proficiency with point‑of‑sale (POS) systems and Microsoft Office Suite. Ability to work under pressure, stay calm, and manage operational challenges during peak service periods. Physical Demands Ability to stand, walk, and move around for extended periods during shifts. Ability to lift and carry items weighing up to [specified weight] (e.g., trays, boxes, or equipment). Ability to bend, stoop, and reach to perform tasks or manage inventory. Ability to work in a fast‑paced environment, including evenings, weekends, and holidays based on operational needs. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr