Assistant Food & Beverage Manager -

Town & Country Resort•San Diego, CA

About The Position

Town and Country Resort is seeking an energetic, hands-on Assistant Food & Beverage Manager to support the daily operations of Monkey Bar and ARLO Restaurant. The role helps deliver memorable dining and beverage experiences while developing a strong, service-focused team. Working closely with Food & Beverage leadership, the Assistant Manager oversees restaurant and bar operations, develops team members, maintains service standards, and contributes to financial performance. The position calls for a visible, engaged leader who fosters a positive team culture while balancing guest service and operational excellence in a dynamic resort environment.

Requirements

Minimum of 2–3 years of Food & Beverage supervisory or management experience.
Strong knowledge of restaurant service, beverage operations, and hospitality standards.
Demonstrated ability to lead, motivate, coach, and develop a diverse team.
Working knowledge of labor management, scheduling, inventory control, and financial performance.
Excellent communication, organization, and problem-solving skills.
Ability to manage multiple priorities in a fast-paced environment.
Flexible availability, including evenings, weekends, and holidays.
Current California Responsible Beverage Service (RBS) certification or ability to obtain certification as required.
Hands-on leadership style and comfort being present on the floor and actively directing operations.
Ability to take ownership of results, follow through on commitments, and independently address operational challenges.
Ability to build accountability and develop team members while balancing guest satisfaction, team engagement, and financial performance.

Nice To Haves

Experience managing both restaurant and bar operations.
Food & Beverage supervisory or management experience in a hotel, resort, restaurant, or high-volume bar environment.

Responsibilities

Assist in overseeing daily operations of Monkey Bar and ARLO Restaurant, ensuring consistent service standards and operating procedures.
Maintain a visible leadership presence during operating hours and support smooth service.
Monitor opening and closing procedures, staffing levels, reservations, seating flow, and service execution.
Partner with culinary leadership to support communication between front-of-house and back-of-house teams.
Address operational challenges and identify opportunities to improve efficiency and guest experience.
Ensure compliance with food safety, sanitation, alcohol service, and resort operating standards.
Recruit, train, coach, and develop Food & Beverage team members; set expectations and hold staff accountable.
Conduct pre-shift meetings and communicate daily priorities, promotions, special events, and guest service expectations.
Support scheduling, labor management, attendance, and performance management.
Foster a positive, collaborative environment that encourages teamwork, accountability, and professional growth; provide consistent coaching and feedback.
Ensure exceptional, consistent guest service across both restaurant concepts; interact with guests, anticipate needs, and resolve service concerns.
Monitor guest feedback, online reviews, and service trends to identify improvement opportunities.
Support VIP experiences, special occasions, group functions, and resort-wide events.
Maintain each outlet’s distinctive identity and atmosphere while upholding resort service standards.
Assist with departmental budgets and revenue and profitability goals; monitor labor costs, scheduling efficiency, food and beverage costs, and controllable expenses.
Review sales performance, identify trends, and recommend revenue-increasing strategies.
Support menu promotions, beverage features, special events, and other revenue-generating initiatives.
Monitor inventory, purchasing, and product handling to minimize waste and control costs.
Use financial and operational reporting to identify opportunities and improve business results.
Partner with the Food & Beverage Director, outlet leadership, and culinary team to establish and achieve operational goals.
Communicate with other resort departments, including Front Office, Sales, Events, and Guest Services.
Participate in departmental meetings, training initiatives, and resort-wide programs.
Support the development and implementation of service initiatives and operational improvements.