F&B Assistant Manager - World Expo 2027, Belgrade (US National Only)

TGP International•New Orleans, LA

4d•Onsite

About The Position

The F&B Assistant Manager is the hands-on shift leader of the USA Pavilion floor, turning the management team's plans into smooth, standards-led service every day. The post holder supervises the front-of-house and bar team, runs shifts, and acts as the on-the-ground lead for VIP and protocol service under the direction of the F&B and Senior Managers.

Requirements

United States citizenship (mandatory for this role).
Hospitality qualification or equivalent experience.
Minimum 3 years in F&B with at least 1 in a supervisory role.
Responsible-service and food-hygiene certification.
Solid supervisory experience in restaurants, bars or events.
Ability to run a busy floor and lead a team under pressure.
Good cash, POS and stock-control discipline.
Strong service standards and attention to detail.
Composure and discretion around VIP guests.

Nice To Haves

Events or high-volume experience preferred.

Responsibilities

Run trading shifts end-to-end: open and close, brief the team, deploy staff to stations, and keep service flowing at pace.
Act as duty manager on shift, resolving operational issues and escalating appropriately.
Lead by example on the floor and behind the bar during peak periods.
Supervise, motivate and correct servers, bartenders and hosts in the moment; uphold grooming, presentation and sequence of service.
Deliver on-shift coaching and support onboarding and training of new team members.
Own cleanliness, mise-en-place, floor readiness and station standards for each service.
Handle cash, POS, voids and reconciliation per company procedure; enforce responsible service of alcohol.
Monitor stock on the floor and bar, control waste, and flag replenishment needs.
Support event set-up, break-down and turnaround for VIP and protocol functions.
Deliver F&B service for VIP and protocol events (delegations, receptions, national days, official visits) to the agreed standard, sequence of service and dress code.
Brief and position the team for high-profile guests; anticipate protocol requirements such as seating, service order and dietary or cultural restrictions.
Uphold discretion and confidentiality around VIP guests at all times, on and off the floor.
Sustain service quality through Expo peak days, national-day crowds and extended operating hours.