Assistant Food and Beverage Manager

The LINE, The Ned (US) & Saguaro Hotels•Los Angeles, CA

2d•$70,304 - $70,304•Onsite

About The Position

The Assistant Food and Beverage Manager provides operational leadership for all dining outlets at O&A, ensuring the highest standards of fine dining service, quality, and guest satisfaction. This is a highly visible, exempt leadership position responsible for managing daily floor operations, fostering a high-performance culture, and driving profitability through efficient cost controls, staff supervision, and expert execution of department strategies.

Requirements

Proven experience as an F&B Supervisor, Assistant Manager, or similar supervisory role in a fine dining, resort, or premium hospitality environment.
Strong leadership, team management, and interpersonal communication skills.
Financial literacy with the ability to interpret sales reports, inventory data, and manage labor hours.
Schedule flexibility to work varied shifts, including heavy emphasis on evenings, weekends, and holidays.

Nice To Haves

Bachelor’s degree in hospitality management, Business, or a related field preferred; or equivalent leadership experience.

Responsibilities

Oversee day-to-day operations across all O&A outlets, including restaurants, bars, and catering services, to ensure smooth service and optimal staffing.
Maintain and enforce high standards of food and beverage quality, presentation, and fine dining service protocols.
Conduct regular shift inspections, proactively addressing any issues related to service pacing or product quality.
Supervise, coach, and mentor front-of-house staff, including supervisors, servers, bartenders, and hosts.
Assist in recruiting, onboarding, and training new team members to uphold O&A’s service standards.
Set clear daily performance expectations, provide ongoing feedback, and assist in conducting regular employee evaluations.
Maintain a high-visibility presence on the dining floor during peak hours to engage with guests and build community loyalty.
Ensure a premium guest experience by promptly and professionally resolving customer complaints or feedback.
Execute sales and cost-control strategies to achieve department revenue targets.
Analyze daily sales data, monitor labor costs, manage beverage/operating inventory, and implement measures to reduce waste.
Assist leadership with menu pricing strategies and collaborate with the culinary team to support menu updates based on guest trends.
Oversee the operational execution of special events, banquets, and catering functions.
Collaborate closely with event planning and culinary teams to ensure flawless event logistics and setup.
Coordinate with food and beverage suppliers to manage delivery schedules, receive orders, and ensure inventory accuracy.
Strictly enforce local health department codes, food safety standards, and responsible alcohol service regulations.