Assistant Manager of Food and Beverage

DoubleTree•South Bend, IN

About The Position

Job Summary: The Assistant Manager – Food & Beverage (F&B) will play a crucial role in overseeing daily financial operations, managing restaurant tips, and ensuring the team follows the restaurant’s steps of service. This position requires a hands-on approach to maintaining restaurant cleanliness, managing zoning, and upholding high guest satisfaction. The role will also involve interpreting and executing Banquet Event Orders (BEOs), managing events, and overseeing The Baker Restaurant operations. As part of the career development plan, the Assistant Manager will gain expertise in Starbucks operations. This position will serve as the primary PM MOD and offer key support to the Director of Food & Beverage (F&B), contributing to the management and leadership of restaurant and event operations.

Requirements

Previous experience in F&B management or related field is preferred.
Strong organizational, multitasking, and problem-solving abilities.
Ability to read and interpret BEOs and manage events from start to finish.
Proven leadership skills in a fast-paced environment.
Excellent communication skills, with great attention to detail.
Availability to work evenings, weekends, and holidays as needed.
At least 6 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
Must be proficient in Windows, Company approved spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Long hours sometimes required.
Medium work -Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must routinely meet deadlines.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with AFP Management standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Always comply with AFP Management standards and regulations to encourage safe and efficient hotel operations.
Always maintain a warm and friendly demeanor.
Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

Nice To Haves

Experience as a Beverage Manager preferred

Responsibilities

Financial Oversight: Manage daily financials, ensuring accurate reporting of restaurant tips and revenue. Assist in budgeting, forecasting, and tracking F&B performance to meet financial goals.
Restaurant Operations: Ensure proper zoning and efficient service flow throughout the restaurant. Uphold high cleanliness and safety standards in both dining areas and the kitchen. Oversee the team’s adherence to the restaurant's steps of service.
Event Management: Read, understand, and implement Banquet Event Orders (BEOs) to ensure seamless event execution. Manage event setup, guest services, and coordinate with other departments for event success. Serve as the primary point of contact for event clients, ensuring a positive guest experience.
Management Responsibilities: Act as the PM MOD, managing operations during the evening shifts and resolving guest concerns or emergencies. Provide day-to-day support to the Director of F&B, assisting with strategic planning, staffing, and operations.
Restaurant Leadership (The Baker Restaurant): Lead the team at The Baker Restaurant, ensuring exceptional service, cleanliness, and guest satisfaction. Mentor and coach staff, promoting a positive work environment and teamwork.
Starbucks Operations (Future Development): Learn and manage Starbucks operations as part of career growth. Ensure that daily operations align with Starbucks brand standards.
Supervise all F&B personnel.
Respond to guest complaints in a timely manner.
Prepare the F&B budget and monitor department performance with respect to the same.
Monitor industry trends take appropriate action to maintain competitive and profitable operations.
Work with other Executive Committee members and keep them informed of F&B issues.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Monitor quality of service and product.
Oversee operations of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP's.
Attend and/or conduct departmental and hotel training (CARE, Customer Service), etc.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Perform other duties as requested from management.