Assistant Food & Beverage Manager

Fiddlers Creek Management Co•Marco Island, FL

18d

About The Position

The Assistant Food & Beverage Manager directly supervises front-of-house food and beverage team members, ensuring high standards of appearance, hospitality, and service. The role supports financial objectives and raises service standards through training and accountability within Fiddler’s Creek, a luxury master-planned community and private club environment. The manager oversees dining service, coordinates staff scheduling and training, communicates daily operational and VIP information, and works with the Corporate Chef on service concerns. The position also supports department policies and procedures, maintains facilities and equipment, ensures safety and sanitation compliance, manages beverage and service-supply inventories, monitors compliance with liquor laws and standard operating procedures, provides workforce information to accounting, conducts performance reviews, and attends weekly BEO meetings.

Requirements

At least 3 years of experience as a manager in food and beverage and hospitality; resort or hotel experience is preferred.
Manager Food Handler Certificate.
Profound knowledge of food and beverage items, preparation methods, and types of service.
Strong ability to lead and motivate a team.
Ability to present information effectively in one-on-one and small-group situations to guests, clients, and associates.
Ability to deal effectively and professionally with customers, including using patience, tact, and diplomacy to defuse anger.
Ability to listen effectively and speak English clearly over the telephone and in person.
Ability to achieve positive guest relations and maximize guest satisfaction.
Ability to lift or carry up to 50 pounds and push or pull wheeled carts weighing up to 100 pounds.
Ability to stand and walk for the length of a scheduled shift.
Ability to reach with hands and arms; stoop, kneel, crouch, or crawl.
Ability to perform duties while exposed to outside weather conditions as necessary.
Ability to speak accurately, loudly, and quickly; perceive sounds at a normal speaking level and make fine sound distinctions; and visually assess the accuracy, neatness, and thoroughness of work.
Ability to work in a moderately noisy environment.

Nice To Haves

College degree in Hospitality Management and/or Culinary Management.
Sommelier Certificate.
Food and beverage management experience at a resort or hotel.

Responsibilities

Oversee service in dining areas during breakfast, lunch, or dinner.
Greet customers and check that they are enjoying their experience.
Check food and beverage orders to verify they are prepared and served according to company standards.
Coordinate food and beverage staff scheduling and training.
Conduct daily line-ups and staff meetings to communicate pertinent and VIP information.
Communicate service concerns with the Corporate Chef.
Assist with implementing food and beverage department policies and procedures.
Maintain the appearance, upkeep, and cleanliness of food and beverage equipment and facilities.
Inspect facilities and operations to ensure safety, sanitation, energy management, preventive maintenance, and other standards are met; communicate monthly safety topics to promote employee safety awareness.
Ensure accident and emergency policies and procedures are in place and consistently followed.
Manage physical inventory of beverages, glassware, silverware, linen, and other food and beverage supplies; manage wine inventory when necessary.
Ensure compliance with local liquor laws and health and sanitation regulations.
Ensure departmental compliance with standard operating procedures.
Provide accounting with reports concerning employee hours, schedules, pay rates, job changes, tip pool, and related matters.
Perform employee performance reviews.
Attend weekly BEO meetings.