Assistant Food and Beverage Manager

Bayou Desiard CC; Monroe (LA); On-site; USD 38,000 - 46,000; Full time

Job summary

Bayou Desiard CC in Monroe, LA seeks an experienced Banquet Lead/Restaurant Supervisor to elevate dining service and guest experience. You will coordinate staff, oversee service areas, and work closely with the kitchen to ensure flawless events and daily operations.

The ideal candidate has 3+ years in supervisory roles, strong wine/spirits knowledge, and a service-oriented attitude. Flexible schedule, weekends and evenings, are required to support a high-volume club environment.

Qualifications

• College degree or equivalent experience (5+ years) preferred.
• 3 years as Banquet Lead, Captain, or Restaurant Server/Supervisor required.
• Extensive knowledge of wine, beer, and spirits is required.
• Must be 18 years of age or older.
• Minimum of 3 years of customer service experience preferred.
• Prior experience as a server is preferred.
• Outgoing, friendly, service-oriented personality.
• Time management and organizational skills; ability to multitask in a fast-paced environment.
• Must be able to interact with staff, members, and guests effectively.
• Sense of urgency, ability to work with focus independently, and strong work ethic.
• Flexible work schedule – weekends, evenings, holidays

Responsibilities

• Perform a detailed walk-through of dining areas to ensure cleanliness and setup for service.
• Support opening, closing, and running side-work for the dining operation.
• Lead pre-shift meetings in the manager's absence to outline daily needs and service plans.
• Ensure staff grooming, uniforms, and appearance during shifts.
• Conduct post-shift reviews to discuss successes and improvement areas.
• Oversee bar, expo, service stations, and POS to ensure proper operation and billing.
• Report issues to maintenance promptly and maintain menu quality and presentation.
• Monitor music levels and overall ambience to maintain high standards.
• Manage labor during slow periods and delegate tasks to maximize productivity.
• Maintain a strong floor presence and engage with members and guests.
• Assist with dining area coverage and events as needed.
• Assist with timecards accuracy and updating punches, and support inventory as needed.

Skills

Wine knowledge

Customer service

Time management

Multitasking

Communication

Education

Bachelor's degree or related field, or 5+ years equivalent experience

3 years as Banquet Lead/Captain/Server Supervisor

Job description

Description

POSITION PURPOSE: Upon completion of onboarding, duties will be to assist the food and beverage operation by ensuring members and their guests receive the highest level of service while dining and maintain close ties with the kitchen for a seamless dining experience. This position ensures the ambiance, service experience, and décor maintain the highest standards of excellence while directly or indirectly supporting the food and beverage operation.

DUTIES AND RESPONSIBILITIES

• Perform a detailed walk-through of the dining areas to ensure all are correctly cleaned, organized, and set for service.
• Support the opening, closing, and running side-work for the dining operation.
• When the manager is absent, run daily pre-shift meetings to go over specific needs of the day, special menu items, special beverage items, and service plans.
• During the pre-shift, ensure all staff is groomed and uniformed.
• From time to time conduct a post-shift meeting to discuss shift successes and opportunities for improvement.
• Ensure the bar, expo line, service station, P.O.S. satellite stations, and soda machines are correctly working.
• Report issues to maintenance immediately.
• Ensure menus are accurate and presentable.
• Ensure music levels are at an appropriate level
• Manage labor accordingly during times of stagnancy.
• Delegate tasks to keep the team productive.
• During the shift, maintain floor presence at all times
• Actively patrol the service areas and get to know the members and their families. Lead by example.
• During the shift, manage the team accordingly. Look for areas of attention or where to direct assistance.
• Manage the P.O.S. tickets to ensure proper billing.
• Assist in all dining areas and Events as needed.
• Assist with monitoring timecards and updating missed punches
• Assist with monthly inventory when needed

KNOWLEDGE, SKILLS & ABILITIES

• A college degree in a related field or equivalent experience of at least five years is preferred.
• Three years as Banquet Lead, Captain, or Restaurant Server/Supervisor required
• Extensive knowledge of wine, beer, and spirits is required.
• Must be 18 years of age or older
• Minimum of 3 years of customer service experience preferred
• Prior experience as a server is preferred
• Outgoing, friendly, service-oriented personality
• Time management and organizational skills; ability to multitask in a fast-paced environment
• Must be able to interact with staff, members, and guests effectively
• Sense of urgency, ability to work with focus independently, and strong work ethic
• Flexible work schedule – weekends, evenings, holidays

PHYSICAL AND ENVIRONMENTAL DEMANDS

• Ability to be on feet for up to 95% of the prescribed shift
• Ability to lift 40 pounds, stand, bend, stoop, twist, and turn for prolonged periods.
• The position will require working inside and outside at various times of the year and may require prolonged exposure to sunlight.