Assistant Food and Beverage Manager

The Hermitage Club•Wilmington, VT

4d•$28 - $30

About The Position

The Assistant Food and Beverage Manager at The Hermitage Club plays a critical role in the year-round oversight and execution of front-of-house operations. Working closely with the Food and Beverage Manager, this full-time position supports the delivery of exceptional dining and bar experiences across multiple venues. This hands-on leader assists in staff development, guest engagement, event coordination, and daily operational excellence. With a focus on consistency, hospitality, and efficiency, the Assistant F&B Manager contributes to the overall success of the club’s food and beverage program.

Requirements

High School Diploma or equivalent required; associate or bachelor’s degree in hospitality or business preferred.
Minimum of 3 years in food and beverage service with at least 1 year in a supervisory or assistant management role.
Strong leadership and communication skills with a passion for hospitality and guest service.
Ability to lead by example and support a high-performing, service-driven team.
Working knowledge of POS systems Microsoft Office, and basic inventory tools.
Excellent organizational and time management skills.
Must be able to stand or walk for extended periods and lift up to 40 lbs occasionally.
Requires flexibility to work evenings, weekends, holidays, and extended shifts during peak times.
Work occurs in fast-paced, high-energy dining environments and may include outdoor seasonal setups.

Nice To Haves

Resort, private club, or fine-dining experience strongly preferred.

Responsibilities

Actively circulate through Food Service outlets to ensure an elevated member experience and maintain service standards.
Address member concerns or special requests promptly and professionally.
Provide visible leadership on the floor during service periods, including hands-on support with hosting, serving, and bussing when needed.
Uphold club service philosophy and ensure team members deliver warm, professional, and consistent hospitality.
Assist with recruitment, onboarding, training, and ongoing development of all front-of-house staff.
Lead pre-shift meetings, communicate daily goals and events, and ensure staff alignment with operational priorities.
Provide mentorship and coaching to foster professional growth, improve performance, and maintain high team morale.
Support scheduling and staffing adjustments based on business needs and member activity.
Ensure all F&B outlets are properly set up, maintained, and presented according to club standards.
Monitor service flow and proactively address operational bottlenecks or inefficiencies.
Work with back-of-house and bar teams to ensure seamless coordination during meal periods and events.
Enforce cleanliness, organization, and appearance standards in all guest-facing areas.
Assist with inventory control for service-related supplies, including uniforms, menus, POS tools, and smallwares.
Monitor par levels and assist with placing orders and receiving goods in collaboration with the F&B Manager and Executive Chef.
Conduct regular quality assurance checks on bar and dining inventories and coordinate with the kitchen and beverage manager to ensure readiness.
Coordinate logistics for private events, club functions, and member programming involving food and beverage services.
Liaise with culinary, and event staff to ensure accurate setup, staffing, and service delivery for all functions.
Support setup and breakdown of seasonal venues (e.g., outdoor dining, après-ski etc.) and assist in planning off-season maintenance and re-opening efforts.
Contribute to the development of training manuals, SOPs, and service standards documents.
Assist with timekeeping, tip reporting, and payroll verification for front-of-house team members.
Prepare shift reports and contribute to departmental analysis including guest feedback, staffing productivity, and incident tracking.
Maintain a strong understanding of health, safety, and alcohol compliance regulations and ensure team adherence at all times.
Conduct periodic training refreshers on sanitation practices, emergency protocols, and guest safety standards.
Ensure responsible service of alcohol and lead by example in enforcing club policies.