Assistant Food and Beverage Manager

Stonebridge Hospitality Management•Denver, CO

3d•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 day-to-day management of restaurant, lounge, or other food and beverage outlets, with a focus on guest service, profitability, and operational efficiency. It supervises the Food & Beverage Department and is an exempt, full-time position in Aurora, Colorado, with a stated annual salary of $60,000. The position manages outlet operations, team performance, compliance, revenue-generating initiatives, staffing, budgets, inventory, and labor costs. Work is primarily indoors in a hotel setting, with minimal to moderate noise and exposure to cleaning chemicals and other sanitation materials. The role requires frequent standing and walking, occasional lifting of up to 25 pounds, and availability for flexible shifts, including nights, weekends, and holidays.

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, including 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 develop 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 are knowledgeable about 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 the budget.
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.