Assistant F&B Manager — Flexible Schedule, Guest Experience

Hyatt Hotels Corporation; New York (NY); On-site; USD 73,000 - 92,000; Full time

Job summary

Hyatt Hotels Corporation is seeking an Assistant Food and Beverage Manager to oversee the hotel’s F&B operations, including banquets, restaurant, room service and bar. The role involves scheduling, forecasting, training, and ensuring compliance with health and safety standards to deliver exceptional guest experiences.

The position requires strong communication, analytical skills, and leadership to manage staff across departments, with a focus on cost control and quality.

Qualifications

• Minimum of 2+ years as F&B Management preferred.
• Wine/beverage knowledge in an upscale environment preferred.
• Strong organizational skills; flexible schedule; team player and dynamic leader.
• Previous experience in Hotel Room Service, Stewarding, Fine Dining, and Beverage strongly preferred.
• Strong leadership, communication, organization and relationship skills.
• Experience with training, financial management and customer service.
• Desire to exceed guest expectations in a fast-paced environment.
• Previous luxury brand experience preferred.
• Previous experience managing in a union environment strongly preferred.

Responsibilities

• Oversee daily F&B operations including banquets, restaurant, room service and bar.
• Schedule, forecast and train staff; ensure compliance with health, safety and quality standards.
• Coordinate with kitchen staff for timely preparation and delivery of food and beverages; handle guest feedback.
• Monitor payroll and budget adherence; manage labor costs and financial performance.
• Lead and coach the team; organize departmental meetings and goals.

Skills

F&B management

staff training

cost control

leadership

communication

analytical skills

Job description

Hyatt Hotels Corporation is seeking an Assistant Food and Beverage Manager to oversee the hotel’s F&B operations, including banquets, restaurant, room service and bar. The role involves scheduling, forecasting, training, and ensuring compliance with health and safety standards to deliver exceptional guest experiences.

The position requires strong communication, analytical skills, and leadership to manage staff across departments, with a focus on cost control and quality.