Assistant Food & Beverage Manager - Twin Farms

Twin Farms; Barnard (VT); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking an Assistant Food & Beverage Manager to join their dynamic team. This role involves supporting the F&B Manager in daily operations, leading a team to deliver exceptional dining experiences, and ensuring smooth event execution. Ideal candidates will have a passion for hospitality, strong leadership skills, and a commitment to guest satisfaction. Join a team that values professionalism, creativity, and teamwork in a beautiful setting, where your contributions will enhance the guest experience and foster a positive work environment.

Qualifications

• Experience in food and beverage management or related field.
• Strong interpersonal skills and ability to motivate staff.

Responsibilities

• Assist the F&B Manager with daily operations and staff management.
• Ensure high standards of service and guest satisfaction.
• Oversee inventory and collaborate with kitchen staff.

Skills

Leadership

Customer Service

Food and Beverage Knowledge

Staff Management

Event Planning

Education

High School Diploma

Bachelor's Degree in Hospitality Management

Job description

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Job Description

Essential Functions include but are not limited to:

1. Assist the F&B Manager with the day-to-day operations of all food and beverage outlets.
2. Serve as a member of the leadership team, particularly in functions related to performance management, motivation, and efficient use of resources.
3. Set the tone and standards for professional, knowledgeable, and friendly dining service.
4. Motivate and support staff in developing their serving skills, wine and food knowledge, and interpersonal abilities.
5. Be a key member of the F&B team to handle the planning and execution of group events.
6. Assist with administration tasks such as purchase orders, staff scheduling, and timesheet review.
7. Assume a leadership role in communication within the department regarding daily operations.
8. Open and/or close various dining areas, ensuring all details and assets are prepared and secured for service.
9. Oversee room arrangements and final setup, paying attention to details.
10. Make quick, practical decisions balancing guest, staff, and company interests.
11. Expedite food and drink service and fill in any dining staff roles as needed.
12. Maintain safety standards for guests and staff, ensuring proper procedures are followed.
13. Monitor inventory, equipment, and staff uniforms, submitting requisitions as necessary.
14. Collaborate with kitchen staff to review menus and address guest needs.
15. Manage guest relations, addressing concerns and working towards guest satisfaction.
16. Identify and resolve service disruptions to ensure smooth operations.
17. Participate in hiring, disciplinary actions, and staff management in coordination with HR.
18. Inspect staff grooming and attire, rectifying deficiencies.

Additional Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Business Consulting, Services, Hospitality

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