ASSISTANT GENERAL MANAGER

Assistant General ManagerWe are seeking an experienced Assistant General Manager (AGM) with a Food & Beverage focus to oversee our boutique hotel operations to include our 3 Food & Beverage Outlets. In this role, you will lead day-to-day operations, connecting high standards of guest service with practical food and beverage execution. You will directly manage our three distinct F&B outlets, ensuring each maintains its unique identity, atmosphere, and service standards, while working closely with the General Manager to support rooms and overall hotel operations.This is a hands-on leadership role for a dedicated hospitality professional focused on operational excellence, attentive service, and delivering high-quality guest experiences.Core ResponsibilitiesPartner with the Executive Chef and Beverage Lead to curate dynamic, seasonal menus, wine programs, and craft cocktail menus that drive local and hotel guest traffic.Manage F&B profit and loss (P&L) statements, control labor costs, conduct menu engineering, and optimize inventory to minimize food and beverage waste.Ensure absolute adherence to New Mexico liquor laws, safe serving standards, and local health department guidelines.Elevate traditional F&B services into holistic, memorable guest experiences, ensuring each interaction goes beyond standard dining and drink preparation.Apply outside-of-the-box thinking to invent seasonal pop-up concepts, interactive mixology workshops, and dynamic outlet programming.Support the GM in daily property operations, stepping in as the acting GM in their absence to oversee Front Desk, Housekeeping, and guest experience teams.Maintain functional cross-training to support front desk guest check-ins, concierge services, and housekeeping inspections during peak arrival windows.Personally welcome VIP guests, regulars, and local tastemakers fostering deep community relationships that turn first-time guests into lifelong patrons.Ensure the entire physical plant (restaurants and public hotel spaces) is impeccably curated, safe, clean, and reflective of our boutique aesthetic.Implement structured training modules covering service steps, wine knowledge, mixology, storytelling, and upselling techniques.Champion a unified work environment by dismantling silos between F&B and rooms teams, driving joint daily huddles, cross-departmental recognition, and shared accountability.Education and Experience3–5+ years of progressive management experience in independent boutique hotels, lifestyle luxury properties, or high-volume, multi-concept restaurant groups.Prior experience with a hotel opening, outlet concept launch, or major repositioning project is a major advantage.Associate's or Bachelor's degree in Hospitality/Business or equivalent experience preferred.Knowledge, Skills, and AbilitiesStrong familiarity with Microsoft Office/Google Workspace, hospitality POS systems, inventory management software, scheduling tools, and P&L budgeting; PMS and BEO platforms a plus.Proven financial acumen (budgeting, forecasting, labor/COGS control).Strong command of F&B operations and event execution; effective partnership with culinary.Guest-first mindset with strong service recovery.Strong knowledge of cash-handling, PCI, and key-control procedures.Strong emphasis on hospitality, responsible alcohol service, sanitation, and safety compliance (OSHA, health code, fire/life safety).Ability to assist in emergencies or evacuations as Manager on Duty.The ability to multitask in a fast-paced environment, such as seamlessly pivoting from analyzing financial spreadsheets to executing a high-volume Friday night service on the floor.Flexibility to work nights, weekends, and holidays, anchoring the property during its most critical operating hours.Must possess or be able to immediately obtain a valid New Mexico Alcohol Server Permit and relevant food safety management certifications; CPR/First Aid a plus.Physical DemandsFrequent standing and walking on hard surfaces across restaurant, bar, banquets, kitchen/BOH, lobby, and event spaces.Frequently move between hot (kitchen, dish) and cold (walk-ins, outdoor terraces) environments during a shift.Occasional lifting, carrying, pushing, or pulling 25-40 lbs (e.g., cases, glass racks, linens, small equipment)Regular bending, reaching, and kneeling for setups, inspections, and equipment checks.Manual dexterity for POS use, cash handling, and light equipment adjustments; ability to read BEOs, reports, and screens.Clear verbal communication in busy, noisy environments; ability to hear guest/staff requests and alarms/radios.Work EnvironmentFast-paced, guest-facing hotel setting with frequent interruptions and shifting priorities, especially during service peaks and events.Mix of front-of-house (dining rooms, lounges, bars, banquet spaces) and back-of-house (kitchens, storage, offices) areas.Exposure to variable temperatures, kitchen heat/steam, moderate-to-high noise levels, and food/beverage aromasCollaborative, cross-functional work with Culinary, Banquets, Front-of-House Food & Beverage, Front Office, Sales/Catering, Engineering, and Accounting.Professional appearance and demeanor required.Regular use of radio/phone and computer throughout the shift.This description outlines primary duties and qualifications and is not exhaustive. Responsibilities may evolve with business needs. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.