Food & Beverage Assistant Manager

Omni Hotels & Resorts•New Orleans, LA

14d

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.