Assistant Food & Beverage Manager

Description

Key Responsibilities

• Assist with the day-to-day operation of the hotels Tulip Lounge, Le Petit Chef, Banquets and other food and beverage areas.
• Lead by example and maintain a consistent presence on the floor during service periods.
• Welcome guests, monitor service standards, respond to feedback, and resolve concerns promptly and professionally.
• Support the planning and execution of meetings, conferences, weddings, private functions, and other banquet events.
• Supervise, coach, train, and motivate Food & Beverage colleagues to deliver friendly, efficient, and professional service.
• Assist with scheduling, shift planning, daily assignments, and deployment of team members according to business levels.
• Conduct pre-shift meetings, communicate menus and promotions, and ensure colleagues are informed about operational priorities.
• Help maintain accurate standards for food presentation, beverage quality, service sequence, cleanliness, and guest recovery.
• Monitor inventory, product usage, portion control, waste, and operating costs in accordance with departmental objectives.
• Assist with ordering, receiving, storage, and rotation of food, beverage, and operating supplies.
• Ensure compliance with hotel policies, Hilton standards, provincial and municipal health regulations, responsible alcohol-service requirements, and workplace-safety practices.
• Complete opening, closing, cash-handling, sanitation, and operational checklists accurately.
• Collaborate with Culinary, Front Office, Housekeeping, Engineering, Sales, and Events teams to ensure seamless guest service.
• Support departmental meetings, performance discussions, training initiatives, and continuous-improvement projects.
• Perform other duties as assigned by the Director of Food & Beverage.

What We’re Looking For

• Previous supervisory or management experience in a hotel, restaurant, banquet, or other high-volume hospitality environment.
• Strong guest-service skills and a genuine passion for hospitality.
• Excellent communication, organization, and problem-solving abilities.
• The ability to lead, coach, and inspire a diverse team in a fast-paced environment.
• Working knowledge of food and beverage operations, banquet service, inventory control, and labor planning.
• Ability to remain calm, professional, and solution-oriented during busy service periods.
• Strong attention to detail and a commitment to quality and presentation.
• Flexibility to work a varied schedule, including evenings, weekends, holidays, and occasional extended shifts.
• Proficiency with standard computer applications; experience with a point-of-sale system and hotel or scheduling software is an asset.
• Smart Serve Ontario certification, or the ability to obtain it before starting, is required.
• Food-handler certification and a valid First Aid/CPR certificate are considered assets.
• Post-secondary education in Hospitality, Hotel Management, Business, or a related field is an asset.

Physical Requirements

• Ability to stand and walk for extended periods and work in a busy, active service environment.
• Ability to lift, carry, push, and pull items commonly used in food and beverage operations, in accordance with safe-work procedures.
• Ability to work effectively in both front-of-house and back-of-house environments.

Benefits

• Competitive wages
• Medical, dental, and vision insurance
• Life insurance and short/long-term disability options
• Tuition assistance
• Discounted room rates at Concord-managed hotels
• Training, development, and career advancement opportunities

Why Join Concord?

At Concord Hospitality, we invest in our associates through training and development at all levels. Our “Associate First” culture supports growth, balance, and diversity.

Built on five cornerstones—Quality, Integrity, Community, Profitability, and FUN!—our associates proudly cheer:

“We Are Concord!”

We are an equal opportunity employer committed to diversity and inclusion and strive to be a Great Place to Work for All.