Assistant F&B Manager

Role

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision of restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.

Key Responsibilities

• Assisting in Management of Restaurant Team: Handles employee questions and concerns; monitors employees; provides feedback; supervises daily shift operations; supervises in absence of Director/Manager; participates in department meetings.
• Conducting Day-to-Day Restaurant Operations: Ensures employees have proper supplies, equipment and uniforms; communicates food quality issues; ensures compliance with policies; manages alcohol service compliance; manages budget goals; performs all duties of restaurant employees; opens and closes shifts.
• Providing Exceptional Customer Service: Interacts with guests for feedback; supervises staffing levels; encourages excellent service; handles guest problems/complaints; sets positive example; meets and greets guests.
• Conducting Human Resource Activities: Supervises training initiatives; uses training tools; communicates expectations; coaches and counsels employees.

Qualifications

• Education: High school diploma or GED; 4 years experience in food and beverage, culinary, or related professional area
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience
• No specific license or certification required