Assistant Food & Beverage Manager

Summary:
The Assistant Food & Beverage Manager supports the daily leadership and execution of the Food & Beverage
operation, including Avenue One, The Lobby Bar, In-Room Dining, and Banquets as needed. This role helps
maintain service standards, colleague engagement, guest satisfaction, cleanliness, organization, and operational
efficiency. The Assistant Food & Beverage Manager leads by example, supports a respectful and inclusive
environment, and helps ensure each guest experience reflects Hyatt's standards.
Responsibilities
The responsibilities outlined below are provided as a representative sample of the essential functions of this
position and are not intended to be an exhaustive list; additional duties may be assigned as necessary.
• Manage daily Food & Beverage operations in Avenue One, The Lobby Bar, and In-Room Dining.
• Assist with banquet operations as needed, including event execution, service flow, colleague support, and
guest/client satisfaction.
• Lead, train, coach, and support Food & Beverage colleagues during restaurant, bar, in-room dining,
banquet, and special event operations.
• Monitor service standards, guest experience, cleanliness, safety, responsible alcohol service, timing,
presentation, and overall operational consistency.
• Assist with scheduling, payroll support, inventory awareness, ordering, revenue opportunities, labor
management, and other basic operational controls.
• Coordinate with culinary, stewarding, banquets, events, purchasing, front office, finance, human resources,
and other hotel departments.
• Promote a respectful, inclusive, organized, colleague-focused, and guest-centered service environment.


Salary Range: $67,200 - $75,600 Annually

Qualifications:
• At least one year of Food & Beverage supervisory experience required.
• Hotel Food & Beverage experience preferred.
• Experience working in a unionized environment preferred.
• Strong leadership, communication, organization, training, guest recovery, and relationship-building skills.
• Must be able to work flexible shifts, including mornings, evenings, weekends, holidays, and business-demand
shifts.
• Ability to stand and walk for extended periods, work in a fast-paced service environment, and assist with
operational needs across outlets, banquet spaces, kitchens, and back-of-house areas.
• Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift and
carry up to 50 pounds.