Assistant Food and Beverage Manager

Stonebridge Hospitality Associates•Denver, CO

1d•Onsite

About The Position

The Assistant Food & Beverage Manager directs and organizes the activities of a hotel food and beverage outlet, ensuring compliance with brand standards. The role supports the day-to-day management of a restaurant, lounge, or other food and beverage outlet, with a focus on guest service, profitability, and operational efficiency. The position supervises the Food & Beverage Department and is a full-time, exempt role based in Aurora, Colorado, with a stated annual salary of $60,000. The role requires primarily indoor work in a hotel environment with minimal to moderate noise, and exposure to cleaning chemicals and other sanitation-related materials. Work includes frequent standing and walking and occasional lifting of up to 25 pounds. Flexible availability is required, including nights, weekends, and holidays. Stonebridge describes its benefits as including medical, dental, and vision coverage; paid time off; 401(k) matching; wellness support; life and disability coverage; savings accounts; tuition aid; and travel and lodging perks. Stonebridge is an equal opportunity employer and states that reasonable accommodations may be made for qualified individuals with disabilities. Duties and responsibilities may change with or without notice.

Requirements

Bachelor's degree in hospitality, business, or a related field, or 1–2 years of related experience and training.
Strong leadership and communication skills.
Experience managing food and beverage operations and budgets.
Knowledge of health, safety, sanitation, and alcohol regulations.
Proficiency in Microsoft Office (Word, Excel, and Outlook) and point-of-sale systems.
Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals.
Ability to calculate figures such as discounts, percentages, and commissions.
Availability to work flexible shifts, including nights, weekends, and holidays.

Responsibilities

Manage outlet operations, including guest service standards, product quality, cost controls, and profitability.
Supervise team members and support their performance through professional development and feedback.
Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
Implement marketing and upselling techniques to maximize food and beverage revenue.
Ensure team members know the products, services, and pricing.
Recruit, interview, and train team members to maintain staffing levels and service quality.
Monitor the budget and review financial transactions to ensure expenditures align with it.
Maintain food and equipment inventory and accurate records.
Develop weekly staff schedules based on occupancy forecasts and monitor labor costs.
Maintain regular attendance and adhere to grooming and dress code standards.
Ensure compliance with hotel policies.