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Key Responsibilities and Required Skills for Assistant Food and Beverage Manager

💰 $45,000 - $70,000

HospitalityFood & BeverageManagement

🎯 Role Definition

The Assistant Food and Beverage Manager (Assistant F&B Manager) is a hands-on hospitality leader responsible for supporting the Food & Beverage Manager in planning, coordinating and executing all operational aspects of food and beverage outlets. This role focuses on service quality, cost control, staff development, compliance with health and safety standards, vendor relations and driving revenue through effective outlet and event management. The Assistant F&B Manager frequently acts as the outlet manager on duty, resolves guest issues, and implements promotions and standard operating procedures to achieve departmental KPIs such as food cost, labor cost, average check, and guest satisfaction scores.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Food & Beverage Supervisor / Shift Supervisor
  • Restaurant Manager or Assistant Restaurant Manager
  • Senior Server / Bartender Supervisor

Advancement To:

  • Food & Beverage Manager
  • Outlet or Restaurant Manager (multi-outlet)
  • Director of Food & Beverage / F&B Operations Manager
  • Hotel General Manager (with broader operations experience)

Lateral Moves:

  • Banquet & Events Manager
  • Bar or Beverage Director
  • Catering Sales Manager
  • Rooms Division or Guest Services leadership roles

Core Responsibilities

Primary Functions

  • Oversee day-to-day food and beverage operations for assigned outlets (restaurant, bar, room service, banquets), ensuring consistent adherence to brand standards, service levels and operational SOPs to maximize guest satisfaction and revenue.
  • Assist in developing, implementing and enforcing opening and closing procedures, shift handovers and on-duty management routines to maintain smooth, safe and compliant operations across all service periods.
  • Monitor and control food and beverage costs by conducting regular inventory audits, verifying invoices, approving purchase orders, managing stock rotation and implementing portion control and waste reduction measures.
  • Coordinate staff schedules, approve shift assignments, manage labor cost targets and work closely with human resources to ensure adequate staffing levels and compliance with labor laws and company policies.
  • Lead front-line training and development programs for servers, bartenders and food handlers on service standards, upselling techniques, allergy and dietary protocols and new menu introductions to elevate guest experience and increase average check.
  • Supervise daily cash handling and POS reconciliation procedures, ensuring accurate reporting of sales, voids and discounts, and working with accounting to resolve discrepancies and close revenue reports.
  • Act as the primary on-shift manager for guest recovery and complaint resolution, investigating incidents, providing immediate corrective action and documenting follow-up to minimize negative reviews and maintain high guest satisfaction scores (e.g., NPS, TripAdvisor, internal surveys).
  • Implement promotional campaigns, daily specials and seasonal menus in partnership with culinary and marketing teams; track promotional performance and provide recommendations to optimize menu mix and pricing.
  • Ensure strict compliance with local health, safety and liquor licensing regulations by conducting regular inspections, coordinating with public health authorities, maintaining records and ensuring all staff certifications are current (e.g., ServSafe, TIPS).
  • Support purchasing and vendor management efforts, negotiate pricing and delivery terms with suppliers, verify quality on receipt and maintain strong supplier relationships to ensure consistent product quality and on-time deliveries.
  • Manage banquet and events execution, including pre-event planning, timeline coordination, staffing, menu logistics and on-site leadership to deliver seamless events and drive banquet revenue.
  • Prepare and deliver regular operational reports, analyze KPIs (food cost %, labor %, cover counts, average check, revenue per available seat), and recommend strategies to improve profitability and operational efficiency.

Secondary Functions

  • Assist with monthly and quarterly budgeting and forecasting activities by providing historical outlet performance data and participating in cost-saving initiatives and CAPEX requests.
  • Support beverage program management including cocktail menu development, wine list optimization, inventory of high-value spirits, and staff certification for beverage knowledge and responsible service.
  • Participate in recruitment activities by screening candidates, conducting interviews, and providing onboarding support to ensure a high-caliber, service-oriented team.
  • Drive initiatives to increase direct bookings and outlet revenue through guest upsell strategies, loyalty program engagement and partnerships with local businesses or event planners.
  • Maintain and update standard operating procedures (SOPs) and training manuals; lead consistency audits and follow up on corrective action plans to uphold brand standards.
  • Coordinate with engineering and facilities teams for preventive maintenance, equipment repair and asset management to minimize downtime and maintain outlet presentation.
  • Manage loss prevention and shrink control practices by enforcing cash controls, tracking inventory variances and training staff on theft prevention and responsible service practices.
  • Analyze guest feedback and market trends to propose menu enhancements, pricing adjustments and service innovations that align with guest preferences and operational margins.
  • Support sustainability and waste reduction programs by implementing recycling initiatives, local sourcing strategies and portion control procedures to reduce cost and enhance corporate social responsibility.
  • Lead cross-functional meetings with culinary, sales, marketing and front office to align outlet strategies with hotel-wide promotions, group arrivals and peak demand periods.

Required Skills & Competencies

Hard Skills (Technical)

  • Food and beverage operations management: outlet oversight, shift management, SOP implementation and event execution.
  • Inventory control and purchasing: stock-take procedures, par-level setting, supplier negotiation and cost verification.
  • Cost control and financial acumen: food cost analysis, labor cost optimization, budget input and P&L impact understanding.
  • POS and property management systems: proficient with major POS platforms, accounting reconciliation and integration with PMS systems (e.g., Opera, MICROS, Toast, Lightspeed).
  • Menu engineering and pricing: menu mix analysis, contribution margin understanding and price elasticity insights.
  • Health, safety and compliance: knowledge of local food safety laws, HACCP principles and mandatory certifications (e.g., ServSafe, local equivalents).
  • Beverage program knowledge: cocktail program development, wine lists, spirit inventory control and responsible alcohol service practices (TIPS or equivalent).
  • Microsoft Excel and reporting: pivot tables, VLOOKUPs, basic financial modeling and KPI dashboard preparation.
  • Event and banquet operations: event order management, banquet sequencing and logistics coordination.
  • Scheduling and labor management tools: experience with labor-scheduling systems and timekeeping best practices.

Soft Skills

  • Leadership and team development: coaching, performance management and creating a culture of service excellence.
  • Strong customer service orientation: empathy, active listening and effective guest recovery skills.
  • Communication and interpersonal skills: clear direction to staff and relationship-building with vendors and internal stakeholders.
  • Problem-solving and decision-making: rapid incident resolution, root cause analysis and pragmatic corrective action.
  • Attention to detail: accuracy in cash handling, inventory management and adherence to standards.
  • Time management and organization: prioritizing competing demands in a fast-paced hospitality environment.
  • Adaptability and resilience: maintaining performance during peak periods, special events and unexpected operational challenges.
  • Sales mindset and upselling ability: driving revenue through guest engagement and promotional execution.
  • Conflict resolution and negotiation: de-escalating disputes with guests or staff and negotiating supplier terms.
  • Analytical mindset: using data and KPIs to inform operational and strategic decisions.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent; completed hospitality or culinary certificate preferred.

Preferred Education:

  • Associate's or Bachelor’s degree in Hospitality Management, Business Administration, Culinary Arts or related field.

Relevant Fields of Study:

  • Hospitality Management
  • Culinary Arts
  • Business Administration
  • Food Service Management
  • Hotel & Restaurant Management

Experience Requirements

Typical Experience Range:

  • 2–5 years in food & beverage roles with at least 1–2 years in a supervisory or assistant management capacity.

Preferred:

  • 3–5+ years of progressive experience in hotels, restaurants, bars or banquet operations with demonstrated results in cost control, team leadership and revenue generation.
  • Certifications such as ServSafe Food Protection Manager, TIPS/ALC or local alcohol service certification and first aid/food handler certificates are highly desirable.
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