F&B Assistant Manager

Job Summary: The Assistant Food & Beverage Manager supports the daily operation of the hotel’s Food & Beverage department, including restaurant, bar, banquet, and other food and beverage operations. This position works closely with the Food & Beverage Director and management team to ensure exceptional guest service, efficient operations, proper staffing, cost control, and compliance with hotel, company, and brand standards. The Assistant Food & Beverage Manager is a hands-on leadership position and is expected to maintain a visible presence throughout the operation, support and coach team members, assist with scheduling and payroll, resolve guest concerns, and help ensure all outlets operate safely, efficiently, and profitably. Qualifications Education & Experience:

• High school diploma or equivalent required.
• Minimum of 2 years of progressive Food & Beverage, restaurant, hotel, or related hospitality experience preferred.
• Previous supervisory or management experience strongly preferred.
• Hotel Food & Beverage experience preferred.
• Strong knowledge of restaurant, bar, banquet, and guest service operations.
• Knowledge of food safety, sanitation, health department requirements, and applicable liquor laws.
• Experience with scheduling, payroll, inventory, and cost controls preferred.
• Must possess or be able to obtain required alcohol service and food safety certifications.

Availability Requirements

• Open availability is required.
• Must be available to work evenings, weekends, and holidays based on business needs.
• Schedule will vary according to hotel occupancy, events, banquet functions, and operational needs.
• Long and flexible hours may occasionally be required.

Physical Requirements

• Ability to stand and walk for extended periods throughout the shift.
• Medium work – exerting up to 50 pounds of force occasionally and/or 20 pounds frequently to lift, carry, push, pull, or otherwise move objects.
• Ability to work in a fast-paced restaurant, banquet, and hotel environment.

General Requirements

• Communicate effectively and professionally with guests, employees, managers, and other departments.
• Maintain a warm, friendly, courteous, and service-oriented demeanor.
• Demonstrate strong leadership, organization, communication, and problem-solving skills.
• Effectively multitask and prioritize responsibilities in a fast-paced environment.
• Respond appropriately to guest and employee concerns and assist with service recovery.
• Maintain regular and reliable attendance in accordance with AFP Management standards.
• Attend required hotel meetings, training's, and departmental meetings.
• Participate in Manager on Duty (M.O.D.) coverage as required.
• Maintain professional appearance and grooming standards.
• Maintain confidentiality of employee, guest, and business information.
• Follow all AFP Management, hotel, Hilton brand, safety, sanitation, and operational standards.
• Perform other duties as assigned by management.

DUTIES & RESPONSIBILITIES

The Assistant Food & Beverage Manager will:

• Assist with the overall day-to-day operation of the hotel’s Food & Beverage department.
• Provide hands-on leadership and floor coverage for restaurant, bar, banquet, and other F&B operations as needed.
• Supervise, coach, train, and support Food & Beverage team members.
• Ensure consistent execution of guest service and hospitality standards.
• Monitor service quality and take immediate action to resolve guest concerns.
• Assist with employee scheduling based on occupancy, banquet activity, business levels, and labor expectations.
• Assist with payroll review, timekeeping, tip distribution, and other departmental administrative responsibilities.
• Monitor labor costs, productivity, overtime, and departmental expenses.
• Assist with inventory, ordering, requisitions, receiving, and control of food, beverage, liquor, and operating supplies.
• Help maintain appropriate cost controls and identify opportunities to improve departmental profitability.
• Ensure compliance with all food safety, sanitation, health department, and liquor regulations.
• Ensure all restaurant, bar, banquet, kitchen-adjacent, storage, and service areas are maintained in a clean, organized, and safe condition.
• Assist with banquet operations, including event execution, staffing, room set-up, service standards, and communication with culinary and catering teams.
• Review banquet event information and communicate service expectations to the appropriate team members.
• Coordinate with culinary, catering, sales, front office, housekeeping, and other departments to ensure successful events and hotel operations.
• Conduct pre-shift meetings and service line-ups as needed.
• Train and coach employees on menu knowledge, alcohol service, guest service, safety, and departmental procedures.
• Assist with employee performance management, coaching, recognition, and performance reviews.
• Ensure compliance with departmental SOPs and AFP Management standards.
• Assist in maintaining and controlling Food & Beverage equipment and submit maintenance requests when necessary.
• Maintain accurate departmental records and complete required reports in a timely manner.
• Keep the Food & Beverage Director informed of operational concerns, staffing issues, guest concerns, and matters requiring additional attention.
• Support departmental and hotel training initiatives, including CARE and other required programs.
• Promote teamwork, accountability, professionalism, and a positive work environment.
• Make personal contact with guests throughout the operation and ensure overall guest satisfaction.
• Assume additional Food & Beverage leadership responsibilities in the absence of the Food & Beverage Director or other F&B leadership as assigned.

EQUAL OPPORTUNITY EMPLOYER

*We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation. DoubleTree by Hilton is a participant of E-Verify.