Restaurant Assistant General Manager

Premier Island Management Group•Pensacola Beach, FL

22d

About The Position

The Food & Beverage (F&B) Assistant General Manager (AGM) supports the Food & Beverage General Manager in overseeing all F&B operations to ensure exceptional quality, service, and profitability. This role involves assisting in the planning, execution, and evaluation of daily operations across all F&B outlets, events, and operations. The F&B AGM collaborates closely with department heads and team members to drive standards of service, maintain operational efficiency, and deliver an outstanding guest experience. This position also ensures compliance with health, safety, and sanitation regulations while implementing cost-control measures and fostering a positive team culture. In the absence of the F&B General Manager, the F&B AGM would run the day-to-day operations of the Department.

Requirements

A bachelor’s degree in hospitality management or business administration, or a related field is preferred.
4+ years of progressive experience in F&B management, preferably in a resort or multi-outlet environment.
Proficiency in restaurant management systems (e.g., MICROS, Toast) and Microsoft Office Suite.
Knowledge of food and beverage preparation, menu planning, and service delivery.
Strong leadership abilities with a proven track record of developing high-performing teams.
Exceptional communication, problem-solving, and decision-making skills.
Alcoholic Beverage Certification and a Food Handler Permit are preferred.
Ability to stand, walk, and bend for extended periods.
Ability to lift, push, or pull up to 50 lbs.
Requires repetitive motion, including reaching, kneeling, and stooping.
Capability to work in varying environments, including hot, humid, and outdoor conditions.
Passion for hospitality and delivering exceptional service.
Strong focus on teamwork and collaboration.
Ability to adapt to changing priorities and thrive under pressure.
Dedication to maintaining quality, compliance, and operational excellence.

Responsibilities

Assist in directing the daily operations of all F&B outlets, banquets, room service, and other F&B functions.
Monitor service standards and implement improvements to ensure guest satisfaction.
Ensure compliance with SOPs, local liquor laws, and health and safety standards.
Supervise and mentor outlet supervisors.
Participate in interviewing, hiring, onboarding, and training of F&B staff.
Conduct regular performance reviews and provide constructive feedback to team members.
Foster a positive and collaborative team environment, encouraging accountability and innovation.
Assist in preparing budgets, forecasts, and financial reports.
Monitor and control food, beverage, and labour costs, implementing measures to improve profitability.
Analyse sales and operational data to identify trends and recommend actionable strategies.
Actively engage with guests to ensure satisfaction and address concerns promptly.
Collaborate with the team to create memorable dining experiences that align with the brand’s reputation.
Oversee the handling of guest complaints, ensuring timely and satisfactory resolutions.
Ensure all team members adhere to safety, sanitation, and alcohol awareness regulations.
Monitor loss prevention procedures across all outlets.
Maintain a clean and safe work environment, promptly addressing any safety concerns.
Participate in ongoing training and development programs for all F&B staff.
Conduct departmental training on SOPs, technical skills, and service standards.
Promote a culture of continuous improvement and professional growth.