Assistant Manager

Clover Hospitality Group; Greensboro (NC); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Employee discounts

Health insurance

Paid time off

Careers Advancement Opportunities

Flexible Scheduling

Competitive Compensation

Job summary

Clover Hospitality Group is seeking an experienced Assistant Hotel General Manager & Food and Beverage Manager to lead daily hotel operations and oversee all Food & Beverage outlets. You will balance guest service with financial performance while guiding a team across front desk, restaurant, bar, banquet, and events.

The role requires strong leadership, exceptional communication, budgeting, scheduling, inventory control, and the ability to drive service standards in a fast-paced environment.

Qualifications

• High school diploma or equivalent required.
• 3–5 years of hotel, restaurant, Food & Beverage, or hospitality management experience.
• Strong leadership and team-building skills.
• Excellent verbal and written communication skills.
• Ability to multitask and prioritize in a fast-paced environment.
• Strong problem-solving and decision-making abilities.
• Ability to work professionally with guests, employees, vendors, and management.
• Knowledge of food safety and sanitation requirements.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

• Assist the General Manager with the overall daily operation of the hotel.
• Serve as the Manager on Duty when assigned and provide leadership across all hotel departments.
• Ensure excellent guest service and respond promptly to guest concerns, complaints, and requests.
• Monitor front desk operations, reservations, check-in/check-out procedures, and guest satisfaction.
• Work closely with housekeeping, maintenance, front desk, sales, and other departments to maintain smooth operations.
• Conduct regular inspections of guest areas, public spaces, meeting facilities, and other hotel areas.
• Assist with budgets, forecasting, reports, and operational planning.
• Directly oversee daily operations of the hotel's restaurant, bar, banquet, catering, and other Food & Beverage outlets.
• Monitor food costs, beverage costs, labor costs, waste, and other operating expenses.
• Develop and maintain effective Food & Beverage operating procedures.
• Recruit, train, coach, and supervise Food & Beverage employees.
• Coordinate weddings, meetings, conferences, banquets, and other catered functions.
• Review menus, pricing, promotions, and service offerings.
• Maintain compliance with health department, sanitation, alcohol service, and food safety requirements.

Skills

Leadership

Communication

Multitasking

Problem solving

Guest service

Food safety knowledge

Flexibility

Education

High school diploma or equivalent

Food safety certification

Alcohol-service certification (where required)

Job description

Benefits:

• Employee discounts
• Health insurance
• Paid time off

Benefits/Perks

• Careers Advancement Opportunities
• Flexible Scheduling
• Competitive Compensation

Assistant Hotel General Manager & Food and Beverage Manager

Department: Hotel Operations / Food & Beverage

Reports To: General Manager

Position Type: Full-Time

Supervises: Front Desk, Food & Beverage, Restaurant/Bar, Banquets, and other assigned hotel staff

Position Summary

The Assistant Hotel General Manager & Food and Beverage Manager is a key member of the hotel leadership team responsible for supporting the overall operation of the hotel while directly overseeing all Food & Beverage operations. This position ensures exceptional guest service, efficient daily operations, strong financial performance, employee development, and compliance with hotel standards.

The ideal candidate is a hands‑on hospitality leader who can effectively balance hotel operations with restaurant, bar, banquet, catering, and event responsibilities. This position requires strong communication, organization, leadership, financial management, and problem‑solving skills.

Essential Responsibilities

Hotel Operations

• Assist the General Manager with the overall daily operation of the hotel.
• Serve as the Manager on Duty when assigned and provide leadership across all hotel departments.
• Ensure excellent guest service and respond promptly to guest concerns, complaints, and requests.
• Monitor front desk operations, reservations, check‑in/check‑out procedures, and guest satisfaction.
• Work closely with housekeeping, maintenance, front desk, sales, and other departments to maintain smooth operations.
• Conduct regular inspections of guest areas, public spaces, meeting facilities, and other hotel areas.
• Ensure hotel policies, procedures, safety standards, and brand standards are consistently followed.
• Assist with scheduling, staffing, training, coaching, and performance management.
• Help control operating expenses while maintaining quality and service standards.
• Assist the General Manager with budgets, forecasting, reports, and operational planning.
• Handle operational issues in the General Manager's absence.
• Participate in management meetings and contribute to strategic decisions that improve hotel performance.

Food & Beverage Operations

• Directly oversee the daily operations of the hotel's restaurant, bar, banquet, catering, and other Food & Beverage outlets.
• Ensure consistently high standards of food quality, beverage service, presentation, cleanliness, and guest service.
• Develop and maintain effective Food & Beverage operating procedures.
• Create employee schedules based on business volume, events, occupancy, and staffing needs.
• Recruit, train, coach, and supervise Food & Beverage employees.
• Conduct pre‑shift meetings and ensure employees understand daily priorities, promotions, events, and service expectations.
• Monitor restaurant and banquet service to ensure an exceptional guest experience.
• Coordinate weddings, meetings, conferences, banquets, private events, and other catered functions.
• Work with clients and event planners to ensure successful execution of events.
• Review menus, pricing, specials, promotions, and service offerings.
• Monitor food and beverage inventory and maintain appropriate par levels.
• Work with vendors and suppliers to ensure quality products and competitive pricing.
• Monitor food costs, beverage costs, labor costs, waste, and other operating expenses.
• Ensure proper receiving, storage, preparation, and handling of food and beverages.
• Maintain compliance with health department, sanitation, alcohol service, and food safety requirements.
• Investigate and resolve guest complaints related to Food & Beverage operations.

Financial & Administrative Responsibilities

• Assist with preparation and management of departmental budgets.
• Monitor daily sales, revenue, labor costs, food costs, beverage costs, and expenses.
• Review daily financial reports and identify opportunities for improved profitability.
• Control overtime and staffing expenses while maintaining appropriate service levels.
• Monitor inventory and conduct regular inventory counts.
  • Reduce waste, theft, spoilage, and unnecessary expenses.
  • Assist with monthly financial reporting and forecasting.
  • Develop strategies to increase restaurant, banquet, catering, and overall hotel revenue.
• Leadership & Employee Development
  • Lead by example and maintain a professional, positive, and service-oriented work environment.
  • Train and develop employees to meet hotel and departmental standards.
  • Provide coaching and corrective action when necessary.
  • Recognize strong employee performance and encourage teamwork.
  • Maintain effective communication between hotel departments.
  • Promote employee engagement, accountability, and retention.
  • Ensure all employees understand and follow company policies and procedures.
• Guest Experience
  • Maintain a strong presence throughout the hotel and Food & Beverage areas.
  • Personally engage with guests and VIPs when appropriate.
  • Monitor guest feedback and online reviews for opportunities to improve service.
  • Resolve guest concerns professionally and efficiently.
  • Develop service standards that encourage repeat business and positive guest experiences.
• Qualifications
  • High school diploma or equivalent required.
  • 3–5 years of hotel, restaurant, Food & Beverage, or hospitality management experience.
  • Previous supervisory or management experience required.
  • Experience managing restaurant, banquet, catering, or hotel Food & Beverage operations strongly preferred.
  • Strong knowledge of hospitality operations and guest service standards.
  • Experience with budgeting, scheduling, inventory, and financial reporting.
  • Strong leadership and team‑building skills.
  • Excellent verbal and written communication skills.
  • Ability to multitask and prioritize in a fast‑paced environment.
  • Strong problem‑solving and decision‑making abilities.
  • Ability to work professionally with guests, employees, vendors, and management.
  • Knowledge of food safety and sanitation requirements.
  • Ability to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.
• Preferred Qualifications
• Experience in a full‑service hotel.
• Experience managing weddings, banquets, conferences, and large events.
• Experience with hotel property‑management and restaurant point‑of‑sale systems.
• Food safety certification.
• Alcohol‑service certification where required.
• Previous experience as an Assistant General Manager, Food & Beverage Manager, Restaurant Manager, Banquet Manager, or similar hospitality leadership role.
• Key Performance Expectations Success in this position will be measured by:
  • Guest satisfaction and service quality
  • Hotel operational efficiency
  • Food & Beverage revenue growth
  • Food, beverage, and labor cost control
  • Banquet and event execution
  • Employee engagement and retention
  • Cleanliness and safety standards
  • Revenue and profitability
  • Compliance with hotel policies and applicable regulations
• Physical & Work Requirements
  • Ability to stand and walk for extended periods.
  • Ability to work in restaurant, kitchen, banquet, hotel, and office environments.
  • Ability to lift, carry, and move items as reasonably required for hotel and event operations.
  • Ability to work varying schedules based on hotel occupancy, events, and business needs.
  • Must be available to work evenings, weekends, holidays, and special events when required.
• Equal Opportunity Statement The hotel is committed to providing equal employment opportunities to all qualified applicants and employees and maintaining a professional workplace based on respect, teamwork, and inclusion. This position offers an opportunity for an experienced hospitality professional to play a significant leadership role in both hotel operations and Food & Beverage while supporting the General Manager in achieving outstanding guest satisfaction and financial performance.