Assistant F&B Manager

Pyramid Global Hospitality•Berkeley, CA

13d

About The Position

Responsible for daily restaurant operations, banquet operations, including dining service, reservations and guest interactions. Ensure a smooth and efficient workflow between the kitchen, bar and front of the house teams. Monitor food and beverage quality, presentation and service standards. Maintain compliance with health, safety and sanitation regulations as well as liquor laws. Provide a welcoming and memorable dining experience for guests. Address guest inquiries, complaints and special requests professionally and efficiently. Implement strategies to enhance guest satisfaction and encourage repeat business. Monitor reviews and feedback to continuously improve service quality. Monitor the inventory of food, beverage and supplies as well as labor expenses, ensuring cost effectiveness. Collaborate with the sales and culinary teams to develop special promotions, seasonal offerings and themed events to attract guests. Train, schedule and supervise servers, hosts, bartenders, bussers, F&B attendants and any other role which reports to the restaurant. Ensure associates adhere to hotel policies, grooming standards and service protocols.

Requirements

Experience in restaurant operations.
Experience in banquet operations.
Knowledge of dining service, reservations, and guest interactions.
Understanding of workflow between kitchen, bar, and front-of-house.
Awareness of food and beverage quality, presentation, and service standards.
Knowledge of health, safety, sanitation, and liquor laws.
Skills in guest service and complaint resolution.
Ability to implement strategies for guest satisfaction and repeat business.
Capability to monitor reviews and feedback.
Experience in inventory management (food, beverage, supplies).
Understanding of labor expense management and cost-effectiveness.
Collaboration skills with sales and culinary teams.
Experience in developing promotions, seasonal offerings, and events.
Proven ability to train, schedule, and supervise F&B staff.
Knowledge of hotel policies, grooming standards, and service protocols.

Responsibilities

Manage daily restaurant and banquet operations, including dining service, reservations, and guest interactions.
Ensure smooth workflow between kitchen, bar, and front-of-house teams.
Monitor food and beverage quality, presentation, and service standards.
Maintain compliance with health, safety, sanitation, and liquor laws.
Provide a welcoming and memorable dining experience.
Address guest inquiries, complaints, and special requests.
Implement strategies to enhance guest satisfaction and repeat business.
Monitor reviews and feedback for service improvement.
Monitor inventory of food, beverage, and supplies, and manage labor expenses for cost-effectiveness.
Collaborate with sales and culinary teams on promotions, seasonal offerings, and events.
Train, schedule, and supervise F&B staff.
Ensure staff adherence to hotel policies, grooming standards, and service protocols.