Assistant Food Beverage Manager

The Assistant Food and Beverage Manager supports the F&B Director in managing daily operations, staff, and financial performance across all dining venues, bars, and banquets. Responsibilities include developing menus, maintaining health standards, controlling inventory, and ensuring exceptional guest experiences. Responsibilities: • Floor Presence: Maintain a highly visible presence during peak hours, ensuring smooth operations, engaging with guests, and addressing feedback. • Event Execution: Work alongside the culinary and banquet teams to ensure flawless execution of catering services and private events. • Quality Control: Enforce brand standards for food quality, portion control, presentation, and service. • Budget & Cost Control: Assist in managing departmental budgets, tracking labor costs, and maintaining target profit margins. • Inventory Management: Oversee purchasing, establish par levels, and conduct routine inventory audits for food, wine, liquor, and equipment. • Revenue Growth: Research market trends to develop and execute F&B marketing, promotions, and beverage programs to drive local clientele. • Personnel: Recruit, onboard, and schedule F&B associates to meet service needs. • Training: Train subordinates in customer service, point-of-sale systems, wine/spirit knowledge, and responsible alcohol service. • Performance: Set objectives, conduct performance evaluations, and promote a positive, inclusive workplace culture. • Sanitation: Enforce strict adherence to public health codes, including Hazard Analysis Critical Control Point (HACCP) guidelines. • Alcohol Laws: Ensure compliance with all regional Alcoholic Beverage Commission (ABC) laws and licensing requirements. Qualifications: • A bachelor's degree or certification in Hospitality Management, Culinary Arts, or Business Administration is preferred. Or relative experience. • Requires 2–5+ years of progressive F&B leadership experience in hotels, luxury resorts, or high-volume restaurants. • Expert knowledge of wine and spirits, strong financial acumen, and proficiency in F&B management software and POS systems. Compensation: $50,000 - $60,000 yearly

• Floor Presence: Maintain a highly visible presence during peak hours, ensuring smooth operations, engaging with guests, and addressing feedback. • Event Execution: Work alongside the culinary and banquet teams to ensure flawless execution of catering services and private events. • Quality Control: Enforce brand standards for food quality, portion control, presentation, and service. • Budget & Cost Control: Assist in managing departmental budgets, tracking labor costs, and maintaining target profit margins. • Inventory Management: Oversee purchasing, establish par levels, and conduct routine inventory audits for food, wine, liquor, and equipment. • Revenue Growth: Research market trends to develop and execute F&B marketing, promotions, and beverage programs to drive local clientele. • Personnel: Recruit, onboard, and schedule F&B associates to meet service needs. • Training: Train subordinates in customer service, point-of-sale systems, wine/spirit knowledge, and responsible alcohol service. • Performance: Set objectives, conduct performance evaluations, and promote a positive, inclusive workplace culture. • Sanitation: Enforce strict adherence to public health codes, including Hazard Analysis Critical Control Point (HACCP) guidelines. • Alcohol Laws: Ensure compliance with all regional Alcoholic Beverage Commission (ABC) laws and licensing requirements.

Compensation:
$50,000-$60,000 per year