F&B Assistant Manager

The Ranch at Rock Creek•Philipsburg, MT

About The Position

The Food & Beverage Assistant Manager is responsible for supporting F&B leadership in directing and organizing the activities of the restaurant and bar and maintaining exceptional standards of food and beverage quality, service, and guest experience. The F&B Assistant Manager oversees daily processes including opening and closing procedures, staff operation, and guest relations. This role is instrumental in hiring, training, and performance management, as well as scheduling and payroll administration. The F&B Assistant Manager provides direct oversight to Servers, Bartenders, Server Assistants, and Hosts, fostering a culture of excellence, accountability, and professional growth. Seamless collaboration with Culinary, Events, Sales, and other resort departments ensures that operations align with the luxury standards of our guests as well as those set for Forbes Five-Star properties and members of Relais & Chateaux.

Requirements

Minimum 3 years’ experience in food and beverage management, preferably within a luxury hotel, resort, or fine dining establishment.
Proven track record of managing labor costs and Cost of Goods Sold (COGS) to meet budgetary goals.
Proficiency in Microsoft Office Suite (Word, Excel, Outlook) and modern POS systems (e.g., Toast, Micros).
Must possess a valid driver’s license.
Must possess or be able to obtain necessary Food and Liquor handling certificates in compliance with Montana State law (e.g., ServSafe Manager, TIPS).
Exceptional time management skills with the ability to prioritize assignments and delegate effectively in a fast-paced environment.
Strong verbal and written communication skills for interacting with guests, staff, and senior leadership.
Dedication to providing warm, intuitive, and anticipatory service consistent with a luxury hospitality setting.
Unwavering commitment to maintaining the security and confidentiality of guest and hotel information.
Ability to stand for long periods, sit at a desk for up to eight hours, and regularly lift or move up to 20 lbs.
Ability to exert physical effort in transporting equipment and wares as needed.

Nice To Haves

Bachelor’s degree in hospitality management, business administration, or a related field preferred.
Certification in liquor, wine, and food service (e.g., Certified Sommelier Level I) is highly desirable.

Responsibilities

Collaborates with the Director of F&B and Human Resources on recruiting, onboarding, and training while promoting diversity, equity, and inclusion.
Manages day-to-day restaurant operations including effective scheduling based on occupancy forecasts and special events. Proactively analyzes business needs to optimize labor resources and enhance profitability.
Contributes to strategic plans and operational reviews to identify and mitigate ethical risks within F&B operations such as inventory management, cash handling, and compliance.
Maintains expert knowledge of menus, restaurant set-up, point-of-sale (POS) systems, and Ranch SOPs.
Ensures strict adherence to Montana state liquor regulations, specifically regarding service to minors and intoxicated persons.
Maintains 100% compliance with all federal, state, and Ranch standards.
Establishes and enforces sanitation standards and ensures adherence to all food safety guidelines including HACCP and ServSafe standards.
Manages the dining environment including lighting, music, and the quality of linens, glassware, and dinnerware to ensure every physical element reflects a luxury guest experience.
Leads daily pre-service and post-service meetings to communicate objectives, service priorities, and special guest requests.
Conducts quarterly inventories of glassware, china, flatware, and linen.
Maintains par levels according to budget; implements efficient control systems to minimize waste.
Monitors FOH staff performance across all phases of service, providing timely, constructive feedback and conducting performance appraisals that align with Ranch goals.
Serves as a primary point of contact for guest feedback; resolves complex issues using established procedures to turn potential negative experiences into long-term guest loyalty.
Fosters a cooperative and healthy FOH culture by acting as an ethical role model, consistently advocating for and upholding Ranch values.