ASSISTANT FOOD AND BEVERAGE MANAGER JOB DESCRIPTION

Front-of-house F&B service in a hotel or resort property answers to two masters simultaneously: the guest's moment-to-moment experience and the financial targets the department is measured against each period. Handling both requires more than oversight. The Assistant Food and Beverage Manager owns the daily operational discipline across multiple outlets, from staffing levels and health code compliance to labour scheduling and departmental budget tracking, working in step with the Food and Beverage Manager to sustain performance. Liquor licensing requirements and responsible service obligations add a compliance layer that demands consistent, property-wide enforcement.

As the Assistant Food and Beverage Manager, you direct front-of-house operations across hotel or resort F&B outlets, translating departmental targets into daily service execution while maintaining compliance with applicable licensing and health regulations. The position sits within the F&B leadership team, coordinating closely with outlet supervisors, the Executive Chef, and cross-departmental hotel functions to align staffing, service delivery, and financial controls.

Career Impact: Hands-on management of multi-outlet hotel F&B operations builds the operational track record and budget accountability that hiring managers for Food and Beverage Manager roles consistently evaluate.

Business Impact: Guest satisfaction scores and departmental revenue margins in hotel F&B are directly tied to how consistently this role enforces service standards, staffing discipline, and complaint resolution across every shift.

Growth Opportunity: Exposure to CAPEX budgeting, labour costing, and casino or resort operations broadens financial management skills that accelerate progression toward a full Food and Beverage Manager appointment.

Company Value: Properties that span dining, events, and hospitality functions offer a scope of service formats, from à la carte outlets to private functions and special events, that is difficult to replicate in a single-concept operation.

• Lead daily front-of-house operations across all F&B outlets to meet guest service and departmental quality standards.
• Supervise and schedule outlet staff, balancing labour costs against daily and seasonal service demands.
• Monitor departmental budgets and compile sales statistics to support cost control and financial reporting each period.
• Coordinate F&B service for inter-departmental functions, private events, and marketing programmes in collaboration with hotel teams.
• Enforce compliance with liquor licensing requirements, responsible service of alcohol obligations, and health and safety regulations property-wide.
• Investigate and resolve guest complaints and food quality issues, escalating to the Food and Beverage Manager as appropriate.
• Conduct staff training, on-the-job coaching, and shift briefings to maintain service standards and grooming requirements.
• Inspect outlets, food preparation areas, and equipment regularly to ensure cleanliness, maintenance, and health code adherence.

• Bachelor's degree in hospitality management, hotel and restaurant management, or equivalent work experience.
• 2 or more years of food and beverage supervisory or management experience within a hotel, resort, or comparable multi-outlet property.
• Demonstrated knowledge of labour costing, budgeting, and inventory control as applied to F&B operations.
• Working knowledge of liquor licensing regulations and responsible service of alcohol requirements in the applicable jurisdiction.
• Proven ability to lead, coach, and develop a team across multiple service areas and shift patterns.
• Strong written and verbal communication skills, with the organisational ability to manage competing priorities across outlets simultaneously.
• Proficiency in standard office productivity software and property management or scheduling systems.

• Recognised food safety certification (such as ServSafe Manager or equivalent) or willingness to obtain before first shift.
• Experience in a casino, resort, or hotel property with banquet, conference, or events catering responsibilities.
• Familiarity with financial reporting instruments including cost-of-sales analysis and variance reporting.
• Prior experience working within a unionised hospitality environment.

• Monthly departmental labour cost as a percentage of revenue, measured against budgeted targets.
• Guest complaint resolution rate, tracking the proportion of issues resolved at outlet level without escalation.
• Outlet compliance score across health, safety, and liquor licensing inspections each period.
• Sales statistics variance against prior period, reflecting promotional programme and upselling effectiveness.
• Staff scheduling adherence, measured by overtime hours and shift-coverage gaps relative to forecast.
• Typical tools: property management and scheduling systems (commonly Opera or equivalent); spreadsheet and reporting software (commonly Microsoft Excel).

• Base Salary Range: $52,000–$72,000 per year, depending on property size and location
• Bonus: Discretionary performance bonus, typically 5–10% of base salary
• Equity: Not typical at this level in hospitality
• Health Benefits: Medical, dental, and vision coverage; employer contribution varies by property
• PTO: 10–15 days annually, plus public holidays; shift-based roles may vary
• Common Perks: Employee dining discounts, hotel stay benefits, uniform provision, and access to property amenities

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background checks, including verification of employment history, are a standard condition of hire for this position. All qualified applicants will receive consideration for employment without regard to race, colour, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, or local law. Reasonable accommodations for applicants with disabilities are available upon request throughout the hiring process. Candidates must be legally authorised to work in the United States; sponsorship is not available for this role.

The Assistant Food and Beverage Manager leads day-to-day front-of-house operations through hands-on involvement, managing productivity, labour, and customer service delivery across all food and beverage departments. Supporting the Food and Beverage Manager and collaborating with departmental staff, this role shapes service excellence and operational outcomes that directly advance guest satisfaction and revenue performance.

Key Responsibilities

• Lead day-to-day front-of-house operations through hands-on involvement.
• Provide operational leadership and decision-making on technical and incident-related issues.
• Manage day-to-day operations, ensuring quality and standards meet customer expectations daily.
• Offer customer service training and guidance to managers and ensure delivery of operational excellence across all food and beverage departments.
• Take proactive approaches when dealing with guest concerns.
• Respond promptly to customer service department requests.
• Provide services above and beyond for customer satisfaction and retention.
• Promote incremental sales revenue in the food and beverage department.
• Assist with food and beverage operating and CAPEX budgets and monitor budgets and costs.
• Manage recruitment, training, and staff development to enhance the effectiveness of staff and managers in achieving strategic and operational objectives.
• Ensure compliance with liquor service and food handling requirements, and provincial regulations, including health and safety.
• Ensure scheduled inspections and regular maintenance of equipment are undertaken.
• Stay informed about local, national, and international best practices and trends in food service, interior design, technology, and entertainment.
• Conduct daily and monthly communication meetings to ensure effective communication.

Required Qualifications

• 2 to 5 years of experience in a food and beverage environment in a similar-sized operation.
• Experience in a discipline related to hospitality and/or casino operations management.
• Demonstrated knowledge of budgeting, forecasting, productivity analysis, labour costing, and inventory management and control techniques.
• Strong organisational and business decision-making skills.
• Excellent communication skills, professional appearance, and demeanour with a progressive approach to management development.
• Result-driven and team-oriented with superior leadership and problem-solving skills.
• Exceptional guest development and interactive skills.

Embedded within the food and beverage operations team, the Assistant Food and Beverage Manager leads, mentors, and trains restaurant employees while overseeing staffing, sales, and daily outlet functions. Working closely with the Executive Chef and department leadership, this role delivers structured training programmes and creative promotional initiatives that build service quality and drive outlet revenue.

Core Functions

• Lead, mentor, and train the food and beverage operations team.
• Supervise the day-to-day function of all restaurant employees, facilities, sales, and costs.
• Ensure proper staffing levels are maintained while balancing quality and sales with daily and seasonal staffing demands.
• Support functions including interviewing, hiring, employee orientation, training, on-the-job performance, coaching, and counselling.
• Develop a formal training programme per outlet as well as an annual training calendar, and implement on-the-job training sessions for restaurant employees.
• Produce and implement creative promotional programmes within each outlet to boost sales and visibility, and develop an annual promotions calendar.
• Conduct pre-meal briefings and maintain liaison with the Executive Chef.
• Conduct cleaning inspections on a regular basis to ensure compliance with health and hotel cleanliness standards.
• Control stocks for daily use in restaurants to ensure service requirements are met.
• Support guest reservations and arrange for private parties.
• Ensure all health and safety procedures and policies are adhered to by all staff.
• Participate in the preparation of the food and beverage department budget and goals.
• Conduct all administrative work required, including scheduling, cleaning and maintenance logbooks, opening and closing duties, and cleaning checklists.
• Track and compile sales statistics per month and adhere to alcohol handling procedures and policies.

Qualifications & Experience

• Degree in hotel and restaurant management is an asset.
• Smart Serve Certification.
• Previous food and beverage leadership experience is required.
• Knowledge of LCBO policies and guidelines.
• Knowledge of general accounting principles and policies.
• Previous working experience in a unionised environment is an asset.
• Strong leadership skills.
• Computer skills, including Microsoft Word, Excel, PowerPoint, and Outlook.

Reporting to the Food and Beverage Service Manager, the Assistant Food and Beverage Manager assists with the daily operation of food and beverage service, covering stock control, staff scheduling, and guest service delivery. Partnering with the operations manager and service manager through regular reporting, this role ensures smooth departmental performance and upholds service standards across all shifts.

Primary Duties

• Lead by example, stressing attention to detail.
• Provide personal service to guests efficiently.
• Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels, stock rotation, and return of any sub-standard items.
• Report and liaise regularly with the operations manager and food and beverage service manager regarding departmental performance and ensure they are informed of any relevant information or issues.
• Prepare effective rotas and timesheets to ensure staffing levels are appropriate and efficient.
• Take over duties in the absence of the food and beverage service manager and ensure the smooth running of operations.
• Encourage upselling.
• Conduct on-the-job training and ensure that standards, behaviour, and proper grooming are adhered to at all times.
• Be responsible for money transactions, cash float, and billing procedures.

Skills & Qualifications

• Secondary level of education.
• Candidates who hold a C1 licence will be given priority.
• Experience working in a similar position is considered an asset.
• Ability to lead, coach, and train a team.
• Able to work on own initiative with an eye for detail.
• Willingness to work flexibly in hours according to operational needs.
• Willingness to handle outside catering functions and assist with all tasks pertaining to the operation.

Sitting at the intersection of client relations and food and beverage operations, the Assistant Food and Beverage Manager delivers contractual terms, manages gross profit, and ensures all customer requirements are communicated across departments for effective planning. Operating across labour scheduling, cost management, and promotional activity, this role supports the unit's financial performance and client satisfaction outcomes.

Duties

• Understand and deliver all contractual terms.
• Communicate regularly with the client as agreed.
• Complete action plans following client satisfaction surveys.
• Promote the unit at all times.
• Ensure all client hospitality is delivered to the correct standard and look to upsell to increase revenue.
• Analyse, monitor, and manage gross profit while ensuring cost and sales records are accurately inputted and maintained.
• Ensure all customer requirements are communicated to all departments in advance to ensure effective planning.
• Complete and adjust labour schedules in line with sales.
• Analyse and manage all in-unit costs effectively within budget.

Requirements

• Previous experience in a similar role.
• Excellent managerial and communication skills.
• Analytical and logical approach to problem-solving.
• Excellent project management and attention to detail skills.
• Strong written and verbal communication skills.
• Passion for customer service, food, and drink.

A key member of the front-of-house leadership team, the Assistant Food and Beverage Manager leads a high-performing service team and maintains excellence and hospitality throughout each service period, including staff training on food, beverage, and wine procedures. Collaborating across service and kitchen teams, this role builds a positive work environment and delivers guest satisfaction outcomes that sustain revenue performance in a full-service fine dining setting.

Functions

• Lead a high-performing service team and maintain excellence and hospitality throughout each service period.
• Deliver consistent and timely execution of service by directing the team and ensuring effective expediting.
• Educate dining room service staff on all aspects of the food menu, beverage service, and wine procedures through training, pre-meal sessions, and staff presentations.
• Perform standard operational duties, including meeting compliance standards and ordering ingredients and supplies to ensure consistent operations.
• Foster a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times.
• Ensure front-of-house operations are kept clean, safe, and up to all health code standards, and ensure all team members are appropriately trained to execute their assigned stations.
• Provide feedback and guidance to ensure all team members have a pathway for growth and development.
• Look for internal and external opportunities to build the team.
• Stay abreast of current market trends and execute new and creative ideas to enhance the guest experience.
• Complete management reports about revenue accounting, tip disbursements, scheduling, ordering, payroll, inventory, and daily manager logs.
• Ensure all guests feel welcome and are given responsive, friendly, and courteous service at all times.
• Achieve objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and a positive working environment.
• Prepare all required paperwork, including forms, reports, and schedules, in an organised and timely manner.
• Oversee service personnel and coordinate assignments to ensure economical and timely guest service.

Experience & Qualifications

• High school diploma or equivalent.
• ServSafe certification and valid driver's licence.
• 2 years of restaurant experience, including a minimum of 1 year in a full-service fine dining restaurant.
• 1 year of experience supervising 10 or more people.
• Past use of a computerised purchasing system.
• Basic proficiency in Microsoft Office and Outlook.
• English fluency required; Spanish preferred.

Sustained food safety and culinary quality across high-volume operations depend on the Assistant Food and Beverage Manager, who assists with menu execution, production, station playbooks, HACCP compliance, and the full cycle of ordering and inventory control. Based within the culinary team and reporting to food service leadership, this role guides team development and hiring efforts that directly support consistent operational performance.

Accountabilities

• Assist with menu execution, production, station playbooks, and delivery.
• Ensure food safety and employee safety across all operations and maintain compliance with HACCP and food handler guidelines.
• Assist with performance reviews and scheduling of staff to budgeted labour, and help resolve payroll exceptions, approvals, and labour distribution reports.
• Assist with ordering, receiving, stocking, and rotation of product, as well as cost transfers, variance reports, and inventory control of all food, beverages, and supplies.
• Conduct routine line checks and maintain food quality of all food served and produced.
• Lead culinary team development, training, and key involvement in hiring and retaining all food service personnel.

Technical Qualifications

• Bachelor's degree or equivalent.
• Culinary degree.
• Serve Safe Certification or equivalent state-issued food handler card.
• Minimum 3 years in a high-volume restaurant operation.
• Minimum 3 years of direct management and supervisory experience.
• Advanced culinary skills and in-depth knowledge of classical and contemporary culinary techniques.
• Experience with purchasing systems, MS Office Suite, and POS systems.

As the Assistant Food and Beverage Manager, this role manages daily outlet operations in accordance with established guidelines, overseeing front-of-house staff, guest service, and food and beverage quality across all assigned areas. The outlet operations team relies on this work to resolve guest complaints effectively, maintain compliance with appearance and service standards, and support the training and development of all assigned personnel.

Activities

• Manage daily outlet operations in accordance with established guidelines and ensure they are followed by team members.
• Maintain hands-on involvement in overall food and beverage operations daily.
• Assist cashiers, café attendants, bartenders, and culinary staff in all aspects of their duties.
• Ensure efficient, timely, and friendly service to customers and staff.
• Handle guest issues and complaints to bring them to a successful resolution or refer to appropriate sources.
• Educate staff on services available to guests and demonstrate the importance of guest comfort and satisfaction.
• Maintain the highest quality of food, beverage, and service.
• Direct the activities of all assigned personnel and coordinate departmental responsibilities.
• Observe all personnel at the beginning of each work shift for compliance with appearance and uniform standards.
• Assist in the training and development of staff.

Position Requirements

• 3 years of prior restaurant or café experience.
• 2 or more years of guest service experience.
• Must hold or obtain ServSafe Manager's certification within 2 weeks of hire.
• Valid NH TEAMS certification required or to be obtained before commencement of first shift.
• Banquets and wedding experience is a plus.
• High-volume cash handling and POS experience.
• Strong organisational skills and positive customer service attitude.
• Excellent interpersonal and communication skills.
• Ability to work a flexible schedule, including weekends and holidays.

Assistant Food and Beverage Manager owns food and beverage sales and marketing programmes, oversees employee development, and coordinates outlet operations with other hotel departments to deliver efficient guest service. The work directly supports hotel-wide service standards by managing payroll, inventory, and compliance with Department of Health regulations while coaching employees to reflect service expectations.

Operational Focus

• Maintain food and beverage sales and marketing programmes.
• Oversee development of employees, including interviewing, training, and scheduling.
• Manage payroll, reports, and inventory.
• Coordinate outlet operations with other hotel departments to ensure efficient guest service.
• Resolve customer complaints to maintain a high level of customer satisfaction and quality.
• Implement procedures to increase guest and employee satisfaction.
• Exercise quality control for both food and beverage.
• Ensure full compliance with Department of Health regulations and corporate standards.
• Maintain communications with other areas of the hotel.
• Coach and counsel employees to reflect service standards and procedures.

Knowledge Skills & Abilities

• 2 or more years of progressive hotel food and beverage management experience.
• Demonstrated ability to effectively interact with people.
• Proven leadership skills with high energy and an entrepreneurial spirit.
• Clear and concise written and verbal communication skills.
• Excellent organisational skills.
• Service-oriented style with professional presentation skills.
• Proficiency in Microsoft Word and Excel.

The Assistant Food and Beverage Manager delivers oversight of multiple food outlets within the property, managing financial transactions, budgets, and service quality while coordinating food and beverage functions for inter-departmental events and special occasions. Supporting shift supervisors and collaborating with departmental teams, this role drives consistent guest satisfaction and operational efficiency across all assigned outlets.

Key Deliverables

• Assist in managing different food outlets within the property.
• Build and maintain collaborative working relationships with team members and guests.
• Assist shift supervisors to ensure all wait staff are properly trained.
• Coordinate food and beverage service for inter-department functions, marketing, and special events.
• Inspect food and food preparation to ensure quality standards are met.
• Ensure the department's work schedule is timely and efficient.
• Investigate and resolve food quality and service complaints.
• Review financial transactions and monitor budgets to ensure efficient operations and expenditures remain within limitations.
• Operate, balance, and reconcile cash and credit card transactions and follow proper procedures for closing and balancing the till.

Professional Experience

• Knowledge of general accounting standards.
• Knowledge of ABC rules and regulations governing the sales and service of alcoholic beverages.
• Knowledge of food, liquor, and labour costing, inventory control systems, and asset management.
• Knowledge of TipS guidelines and programme requirements.
• Familiarity with computer-based POS systems in a DOS- or Windows-based environment.
• Ability to analyse sales data and cost of sales and make recommendations to improve operating margins.
• Team-oriented atmosphere with fellow staff.