Assistant Food and Beverage Manager

Hotel Beauden, Autograph Collection•Orlando, FL

32d

About The Position

The Assistant Food & Beverage Manager assists department head(s) in overseeing food and beverage departments, including outlets and banquets. The role helps ensure compliance with health, safety, sanitation, and alcohol-awareness standards; maintains high standards of food and beverage quality, service, and marketing; and supports profitability and outstanding customer service. The manager trains, supervises, coaches, schedules, and manages staff, while interacting regularly with guests and vendors. The position is responsible for helping manage customer service, department finances, people, quality, and day-to-day business operations. This includes supporting budgeting and forecasting, monitoring costs and inventory, developing staff, maintaining service and safety standards, and working with vendors to ensure quality and competitive prices.

Requirements

Ability to read, write, and speak English.
Ability to communicate effectively with the public and other employees.
Previous supervisory or management skills and experience.
Meet the minimum age requirement of the jurisdiction.
Food/Beverage Service Worker Permit, where applicable.
Requires an 8th-grade math level, high school reasoning level, and 12th-grade language-use level.
Must not pose a direct threat to the health or safety of self or others.

Nice To Haves

One to two years of fine dining and/or hotel food and beverage experience is preferred.

Responsibilities

Help oversee food and beverage departments, including outlets and banquets.
Ensure compliance with health, safety, sanitation, and alcohol-awareness standards.
Help maintain food and beverage quality, service, and marketing standards to support profitability and customer satisfaction.
Train, supervise, coach, schedule, and manage staff.
Interact frequently with guests and vendors; respond promptly to guest needs and complaints, and fill in for staff when necessary.
Manage the department within budget; forecast revenues and expenses and help prepare the annual departmental budget.
Monitor financial and operating information and adjust labor, supplies, materials, and other costs to meet budget goals.
Ensure staff receive training in internal-audit control procedures and follow them consistently.
Support recruiting, orientation, training, performance reviews, pay and recognition programs, employee development, grievance resolution, and retention.
Maintain a positive and cooperative work environment, mentor direct reports, and help develop future management talent.
Manage safety practices to protect guests and employees, meet OSHA requirements, and reduce workers’ compensation claims.
Ensure employees meet applicable job certification requirements and understand performance standards and review processes.
Maintain restaurant and banquet standards, favorable health department scores, preventive equipment maintenance, and food-safety practices.
Help prepare food and beverage budgets and forecasts and identify revenue, expense, and operational opportunities or problems.
Select and monitor vendors for quality service, goods, and competitive prices.
Adjust inventory, labor schedules, staff assignments, and supplies to meet demand without compromising service quality.
Maintain equipment and work with local vendors to control costs.