Food & Beverage – Assistant Manager

About the role

The F&B Assistant Manager is the operational lead for dining, bar, in-room dining, and events at the property. You'll manage the team on the floor, own the guest experience at every meal, and work with the Head Chef and Hotel Manager on menu, pricing, and events.

Key responsibilities

• Lead daily F&B operations across restaurant, bar, in-room dining, and outdoor dining setups.
• Roster, train, and supervise associates and stewards.
• Own service standards — briefings, mise-en-place, sequence of service, and guest etiquette.
• Coordinate with the kitchen on menu execution, specials, and daily covers.
• Manage bar inventory, beverage cost, and bar programming.
• Plan and execute private events, festivals, and curated meal experiences.
• Handle guest complaints on the floor and own review responses for F&B.
• Track F&B revenue, covers, ATV, and wastage; report weekly to the Hotel Manager.

What we're looking for

• 4–7 years in F&B service, including 1–2 years as an Assistant Manager, Team Leader, or Captain.
• Boutique, luxury, or standalone restaurant experience preferred.
• Strong service orientation and visible floor presence.
• Comfort with F&B P&L basics — cost of goods, beverage cost, payroll.
• Experience with POS and PMS-integrated billing.
• IHM diploma or hospitality degree preferred.