Assistant F&B Manager

Stonebridge Hospitality Associates•Dallas, TX

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 focuses on guest service, profitability, and operational efficiency while supporting day-to-day management of the restaurant, lounge, or other food and beverage outlets. The position supervises the Food & Beverage Department and reports to the Food & Beverage Manager. The work is primarily indoors in a hotel setting with minimal to moderate noise. The role involves exposure to cleaning chemicals and other materials used to maintain sanitation standards, frequent standing and walking, and occasional lifting of up to 25 pounds. Flexible shifts, including nights, weekends, and holidays, are required. Reasonable accommodations may be made for qualified individuals with disabilities to perform the essential duties.

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 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 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.