Food and Beverage Assistant Manager

job description

To ensure the smooth, efficient, and profitable operation of all F&B, while maintaining the highest standards of quality and service.

Reports to
Food and Beverage Manager
As required
Primary Function

To ensure guests feel welcomed. To oversee and mentor the F&B Supervisory team, as well as junior line staff.

Duties & Responsibilities

• Must be prepared to oversee training and mentorship for all members of Department
• Work closely with the Meetings & Events Department, attending weekly BEO meetings; liaising with the Kitchen to provide the service expected by our guests
• Maintain the current process for inventory, ordering, wine list, menu printing, tastings, allocation of Duty, Personal and Promo accounts, daily sales reports, ongoing communication with the F&B Manager/Hotel Manager, and other duties as assigned
• Assistant F&B Manager is expected on the floor at all times, and to greet the guests in function areas (90% of the position is hands-on, 10% administrative)
• To participate in regular staff meetings and communication sessions
• Ensure Dining Room, Lounge, and function facilities are clean, tidy, organized, and follow Health & Safety standards
• To provide guidance to all other members of the F&B team
• To provide the example to all staff re: grooming policies, professionalism, and verbiage; supporting staff throughout every shift
• Working sections when required
• Serving banquets when required
• Working breakfast when required
• To foster a team attitude, overseeing all staff members and ensuring that communication and standards are as indicated in Operations Manual
• Oversee the Cilantro-on-the-Lake team, when the Outlet is open (seasonal)
• To assist in the completion of bi-weekly payroll for the Department in an accurate and timely manner, and to assist with the allocation of function gratuities
• To assign tasks to members of Supervisory team
• To assist with preparation of schedule for approval by the Hotel Manager, ensuring staff shifts are allocated in a fair and equitable manner, and provide the hours required for retention of staff


• Excellent interpersonal and communication skills, both verbal and written
• A passion for customer service; previous experience is an asset
• Highly organized and detail oriented, with the ability to multitask
• Able to cope in high pressure situations
• Knowledge of Squirrel an is an asset
• Microsoft Office and Outlook is required
• Previous Hotel experience preferred
• Must be willing to work all shifts (AM, PM, and mid-shifts) and provide support with daily service when required
• Previous F&B Supervisory/Management Experience, including Banquets, is preferred
• Must be able to work in a team setting, while providing professional direction to other members of Department
• Must have the ability to handle any guest issues, with guidance from the Hotel Manager, if required
• Must have the ability to handle any staffing issues, with guidance from the Hotel Manager and HR, if required
• Sommelier certification is an asset
• Serving It Right certification is required
• Inventory/cost analysis experience an asset
• Menu and culinary abilities are an asset
• Must be able to work independently and remain calm in the event of an emergency
• Ability to endure long periods of standing (sitting, bending, and lifting to 45 pounds may be required)

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