F&B Assistant Manager

JOB SUMMARY 

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked. 

Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods. 

Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility. 

The Assistant Food & Beverage Manager supports the Director of Food & Beverage in overseeing daily operations across F&B outlets, ensuring consistent service standards, effective staffing, and strong guest experience, while stepping in to lead the department in the Director’s absence. 

ESSENTIAL DUTIES & FUNCTIONS 

• Operational Responsibilities 

• Oversee daily floor operations across restaurant, bar, and in-room dining outlets; monitor service standards, cleanliness, and side-work compliance during shifts; assist with scheduling, inventory management, and ordering supplies; help enforce cash handling and POS procedures. 

• Managerial Responsibilities  

• Supervise servers, and bartenders, during assigned shifts; assist in hiring, onboarding, and training new F&B team members; deliver coaching and performance feedback to staff and address performance issues in partnership with the Director of Food & Beverage; help prepare weekly schedules and manage labor to budgeted targets. 

• Guest Services 

• Actively engage with guests on the floor to ensure satisfaction; resolve guest complaints promptly and professionally, escalating to the Director of Food & Beverage when necessary; support special requests and VIP guest arrangements. 

• Team Support and Training 

• Lead pre-shift briefings to communicate daily specials, VIP guests, and service priorities; mentor supervisors and lead servers on service recovery and team leadership. 

• Communication and Reporting 

• Communicate nightly sales, incidents, and operational issues to the Director of Food & Beverage; coordinate with the kitchen and banquet team on event and outlet timing. 

• Safety & Compliance 

• Ensure staff compliance with food safety, sanitation, and responsible alcohol service standards; conduct shift walk-throughs to identify and correct safety hazards; support incident reporting and follow-up. Complete required training and be in charge of getting staff in compliance with all training requirements.  

ESSENTIAL SKILLS AND QUALIFICATIONS 

• Strong verbal and written communication skills 

• Effective time management and problem-solving skills 

• Proficiency in point-of-sale (POS) systems and scheduling/labor management software 

• Ability to work well with a team and demonstrate attention to detail 

• Excellent organizational skills and interpersonal abilities 

• Minimum 2 years of food and beverage supervisory experience in a hotel or restaurant setting; TABC and Food Handler’s certification  

Physical Requirements 

• Sitting: Occasional, primarily during administrative tasks 

• Standing/Walking: Frequent to constant while overseeing floor operations 

• Lifting/Carrying: Up to 30 lbs on an occasional basis 

• Other Physical Requirements: Frequent walking and standing throughout outlets during service periods 

Working Environment 

• Interior: Restaurant, bar, in-room dining, and banquet areas as needed 

• Exterior: May include patio or pool bar oversight, with exposure to weather conditions 

BASICS 

• Maintain cleanliness and organization in all work areas 

• Display courteous behavior with guests and team members 

• Report any unsafe conditions immediately 

• Ensure hotel equipment is in proper working condition 

• Attend require meetings 

• Follow company policies and procedures 

• Perform any additional duties as assigned by the supervisor 

CANDIDATE PROFILE 

Education and Experience 
High school diploma or equivalent required, Associate’s or Bachelor’s degree in Hospitality Management preferred; minimum 2 years of food and beverage supervisory experience; equivalent combination of education and experience will be considered. 

Acknowledgment 
I have read and understand the job description as stated above and accept that tasks may be modified as needed. I can perform the essential functions of this job with or without reasonable accommodation. 

Employee Signature: ___________________________ Date: ___________ 
Supervisor Signature: __________________________ Date: ___________