Assistant Food & Beverage Manager

Assistant Food & Beverage Manager Position

Reports directly to the Food & Beverage Manager. It is critical the person in this position is tactical and strategic; if you only prefer to "see the forest" and not "plant the trees," then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general.

As the Assistant F&B Manager, you will help lead the Restaurant, Bar, Café, In-Room Dining and Banquets F&B Team through breakfast, lunch, brunch, dinner and event services. You will serve as Manager on Duty during assigned shifts, lead by example, and spend the majority of your day engaging with associates and guests before, during, and after services. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive the operation, while collaborating with the Culinary Team to execute our food & beverage concepts at a high level. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded — no egos are allowed.

The Assistant F&B Manager will maintain and execute the Standards of Service across all F&B areas, assuring success for both the associate and guest experience.

What You Will Do

• Uphold and model the company's principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
• Partner with the F&B Manager in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Bar, Café, In-Room Dining and Banquets associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F&B program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities
• Serve as Manager on Duty for assigned shifts, owning pre-shift, service execution and post-shift recap; ensure timely set-up of the dining room and adhere to food & beverage standards and guest requests through active communication with the F&B and Culinary Departments
• Build and maintain strong guest and VIP relationships; ensure all requests are accurately communicated to staff and executed without compromise
• Review reservations and cover count reports to determine appropriate staffing levels and station assignments; collaborate with the F&B and Culinary teams to align on service flow
• Assist in managing inventory, controlling breakage and loss of china, glass and silver; inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas
• Support daily POS hygiene, end-of-shift reconciliation, cash handling controls, and accurate ringing of all banquet and event covers
• Assist the F&B Manager with labor and cost-of-goods discipline, including time-card audits, schedule adherence, and outlet-level cost tracking
• Assist in other food & beverage departments as needed
• Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

How You Lead

• Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
• Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
• Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community
• Build subject matter expertise in the Steps of Service across Restaurant, Bar and Café, as well as in the history of the cuisine and beverage program most closely related to the hotel concepts, effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
• Demonstrate business acumen by ensuring that initiatives align with operational goals and budgets; show passion to further develop this skillset in preparation for advancement

What You Will Need

• Passion for the People, Place and Culture of our community, love of Restaurants and Guest Service also required
• Minimum of three (3) years' experience in Food & Beverage, with at least one (1) year in a supervisory or leadership role (Restaurant, Bar, Café, and/or Banquets/Events)
• Must be proficient in Word, Excel and other applicable computer systems
• Working knowledge, or ability to obtain, in reservations systems such as OpenTable and Tock, as well as POS systems such as Micros, Silverware and Lightspeed
• Working knowledge, or ability to obtain, in reporting and inventory management tools such as Avero, Beverager and Accubar
• Solid understanding of service standards, labor control, maintenance, merchandising and accounting
• Ability to obtain and maintain Alcohol Awareness certification (TIPS) and Food Handlers Certification (ServSafe) within 30 days of hire
• Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation, and proper service, including In-Room Dining (IRD) standards
• Mastery of the full Steps of Service : greeting cadence and guest acknowledgment, table set and water service, sequence of service, course pacing and fire timing, table touches and pace control, position numbering and pivot points, allergen protocol, wine and beverage service standards, table maintenance and marking, quality check cadence, check presentation, expo and runner handoff, pre-shift line-up execution, and service recovery
• Working knowledge of wines and spirits, with appetite to grow into expert-level
• Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
• Fluency in English both verbally and non-verbally
• Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one hour or more

Benefits: We are pleased to offer a comprehensive array of valuable benefits to protect your health, your family and your way of life. All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium Hotel Group is an E-Verify employer.