Job Opportunities API

The Assistant Food & Beverage Manager will be responsible for overseeing daily operations, ensuring guests are served in a professional and courteous manner, and providing training to line staff. ESSENTIAL DUTIES AND RESPONSIBILITIES:  •    Oversee daily restaurant and banquet service operations, ensuring timely coordination of food production and maintaining high service standards. •    Collaborate in evaluating food quality, kitchen staff performance, and the development of offerings aligned with the property's market positioning. •    Support the Food & Beverage Manager in developing annual financial objectives through the budgeting process. •    Create and manage staffing schedules for Food & Beverage employees, balancing guest needs with optimal labor ratios. •    Contribute to achieving financial goals by executing and enhancing the annual marketing plan, identifying new revenue opportunities, and ensuring consistent excellence in service and operations. •    Maintain cost control by monitoring sales performance, food and labor costs, and aligning with departmental budget goals. •    Act as a liaison between management, employees, and accounting staff to support effective communication, staff development, and succession planning. •    Stay informed and compliant with all local and state regulations regarding wages, food and alcohol distribution, entertainment, safety, and licensing. •    Conduct timely and constructive employee evaluations through the Check-In/Appraisal process. •    Design and implement continuous training programs for both new hires and existing staff to enhance skills and service delivery. •    Ensure daily cleanliness and upkeep of restaurant interiors and exteriors, coordinating with the Restaurant Manager and Chef on sanitation and maintenance efforts. •    Assist in managing labor and operating expenses through proactive controls and cost-saving strategies. •    Responsible for hiring, training, supervising, and evaluating staff; includes performance management, recognition, coaching, and handling employee relations matters. •    Ensure all certifications, legal requirements, and health and safety regulations are up to date and properly documented. •    Participate in weekly leadership meetings and contribute cross-departmentally. •    Take on special projects and additional responsibilities as assigned in support of departmental goals. •    Provide leadership and coordination for a team of 50–60 employees, ensuring smooth daily operations and consistently high guest satisfaction. •    Overseeing operations across multiple venues simultaneously, ensuring consistency, efficiency, and exceptional service delivery at each location. SPECIFIC EXPERIENCE WE'RE SEEKING:  •    Minimum of 2 years’ management experience in an upscale restaurant, luxury hotel, resort, or a comparable high-end hospitality environment. •    Proven ability to train and uphold Forbes Travel Guide and AAA Four- or Five-Diamond standards. •    Solid understanding of restaurant financials, including product mix analysis, food and beverage cost controls, and labor management. •    Bachelor’s degree in Hospitality, Restaurant Management, or Culinary Arts preferred. •    Exceptional interpersonal, communication, and organizational skills with a proactive approach to problem-solving. •    Demonstrated passion for crafting elevated and personalized guest experiences. •    Food Handler and Wine Certification (if applicable). •    Strong attention to detail and commitment to impeccable service presentation and cleanliness standards. •    Flexibility to work in outdoor environments and