Food & Beverage Assistant Manager

Omni Hotels & Resorts • New Orleans, LA

1d

About The Position

The iconic Royal Orleans is seeking an experienced and dynamic Assistant Food & Beverage Manager to join our leadership team. This position oversees all aspects of daily operations, ensuring the highest levels of service, quality, and guest satisfaction. The ideal candidate will have a passion for fine dining, strong leadership skills, and a proven ability to drive operational excellence.

Requirements

• 3–5 years of experience in restaurant management, preferably in fine dining or upscale establishments.
• Strong knowledge of food and beverage service, including wine and spirits.
• Proven leadership skills with the ability to motivate and inspire a diverse team.
• Excellent communication and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Proficiency in restaurant management software and POS systems.
• Louisana Rospnsible Vendor's Certification required.

Nice To Haves

• Manager's ServSafe certification (preferred) or willingness to obtain.

Responsibilities

• Operational Leadership: Assist the General Manager in managing day-to-day restaurant operations, ensuring smooth and efficient service.
• Supervise and support front-of-house (FOH) and back-of-house (BOH) staff to maintain high standards in service and food quality.
• Ensure compliance with health, safety, and sanitation regulations.
• Guest Experience: Monitor the guest experience to ensure exceptional service and address any concerns promptly and professionally.
• Foster a warm and welcoming atmosphere that reflects the Rib Room’s reputation for excellence.
• Staff Management: Recruit, train, and develop team members to maintain a skilled and motivated workforce.
• Assist in scheduling to ensure proper staffing levels while controlling labor costs.
• Conduct performance evaluations and provide coaching and feedback to staff.
• Financial Performance: Support the General Manager in achieving financial targets, including revenue, cost control, and profitability.
• Monitor inventory levels and coordinate with suppliers to manage ordering and cost-effective purchasing.
• Assist in analyzing financial reports and identifying areas for improvement.
• Menu & Service Development: Collaborate with the culinary team to ensure menu consistency and quality.
• Assist in planning and executing special events, promotions, and seasonal offerings.
• Team Collaboration: Act as a liaison between the General Manager and the staff to ensure clear communication and alignment of goals.
• Step into the General Manager role in their absence, maintaining operations seamlessly.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 5,001-10,000 employees