SREE Hotels, LLC Assistant Food & Beverage Manager: Job Overview, Location, and Employment Details

The primary purpose of the Assistant Food & Beverage Manager is to assist with supervising food and beverage operations to ensure high standards of food quality, service, safety, and cleanliness are met. This role also involves maintaining adherence to budgeted payroll and overhead costs while overseeing daily operations of the restaurant, market, and banquets.

The Assistant Food & Beverage Manager is responsible for achieving the financial goals set by the Food and Beverage Director, General Manager, or Assistant General Manager. They work to ensure that the operations meet the financial targets related to costs and revenue.

The manager is expected to approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner. They are also responsible for following through on guest requests, resolving problems, handling complaints, and managing any accidents that occur in the food and beverage outlets.

This role involves motivating, coaching, counseling, and disciplining all food and beverage personnel according to company standards. They are also involved in reviewing staff’s worked hours for payroll purposes and preparing employee shift schedules based on business needs and budget guidelines.

The manager ensures that all recipes, food preparations, and presentations meet the restaurant’s specifications and commitment to quality. They also observe food preparation methods, portion sizes, and garnishing to ensure consistency and adherence to standards.

The Assistant Food & Beverage Manager works with the Food and Beverage Director or General Manager to make daily purchasing decisions and places orders accordingly. They assist in making routine hiring decisions and supervise food apportionment policies to control costs.

The manager receives and examines food items and supplies to ensure that both quality and quantity meet established hotel and brand standards. They are involved in supervising food preparation and cooking processes to maintain safety and quality.

The manager supervises and participates in cooking with kitchen personnel, coordinating their assignments to ensure economical and timely food production. They also oversee food garnishing and presentation to meet quality standards.