Assistant Food and Beverage Manager

Performance Hospitality • Fort Lauderdale, FL

23h • $55,000 - $60,000 • Onsite

About The Position

The Assistant F&B Manager supports daily food & beverage operations across restaurants, bars, in-room dining, and banquets. You’ll lead shifts, coach teams, uphold service and cleanliness standards, and manage labor, inventory, and guest satisfaction—delivering consistent quality and financial results.

Requirements

• 2–4+ years of restaurant or hotel F&B experience with 1+ year in a supervisory/lead role.
• Strong guest-service mindset and floor presence; confident conflict resolution and communication skills.
• Working knowledge of POS, reservations/waitlist platforms, and inventory tools; proficient in Microsoft 365/Google Workspace.
• Solid grasp of labor management, basic P&L concepts, and cost controls.
• Certifications: ServSafe Food Protection Manager and TIPS/TEAM/ServSafe Alcohol preferred (or obtained within 30 days).
• Flexible availability including nights, weekends, and holidays; reliable, organized, and detail-oriented.
• Stand/walk for extended periods; frequent lifting/carrying up to 30–40 lbs; bending, reaching, and repetitive motions.
• Work in hot/cold and fast-paced environments; extended hours during peak periods.

Nice To Haves

• Bilingual a plus; hospitality coursework/degree preferred.

Responsibilities

• Lead service on the floor; greet guests, resolve issues, and oversee VIP/table touches and service recovery.
• Ensure sequence-of-service, timing, and presentation standards; maintain ambiance, cleanliness, and safety.
• Recruit, train, schedule, and coach servers, bartenders, hosts, and support staff; run pre-shift lineups and tastings.
• Reinforce SOPs, steps of service, and upselling; recognize top performers and address gaps promptly.
• Manage shift labor to forecast; track sales mix, check averages, and cover counts.
• Support inventory and cost controls (COGS/beverage variance, waste, comps/voids) and cash handling/POS compliance.
• Enforce food safety and sanitation (ServSafe/HACCP), responsible alcohol service (TIPS/TEAM), and OSHA policies.
• Maintain allergy/labeling practices and conduct line checks, temperature logs, and cleaning schedules.
• Review BEOs; coordinate setup, staffing, and execution with Banquet Captain and Culinary; ensure on-time service and accurate charge capture.
• Support menu rollouts, tastings, and training materials; maintain recipe/spec adherence and portion control.
• Leverage POS, reservation/waitlist, and inventory systems; produce shift notes, incident reports, and KPI recaps.
• Partner with Culinary, Stewarding, Purchasing, Sales/Events, and Engineering to ensure smooth operations and quick issue resolution.

Benefits

• Competitive Salary: A comprehensive and competitive compensation package.
• Health Benefits: Full medical, dental, and vision coverage.
• Retirement Savings: 401(k) plan with company match to help secure your financial future.
• Paid Time Off (PTO): Generous vacation, sick leave, and paid holidays to promote work-life balance.
• Professional Development: Opportunities for career advancement, mentorship, and ongoing learning.
• Employee Discounts: Discounts on hotel stays and services across PHM properties.
• Wellness Programs: Access to health and wellness initiatives to support a balanced lifestyle.
• Flexible Work Environment: Options for flexible scheduling and work arrangements to promote work-life balance.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed