Assistant Manager, Food & Beverage Madisons-$1000 Signing Bonus

200main; Highlands (NC); On-site; USD 65,000 - 90,000; Full time

Job summary

200main in Highlands, NC seeks an Assistant Food & Beverage Manager to oversee all F&B operations, service excellence, and department supervision. You will report to the Food & Beverage Manager and coordinate with restaurant staff to deliver high-quality guest experiences.

The role emphasizes detailed service, budget adherence, staff training, and maintaining standards during busy periods, including nights and holidays. On-site position in Highlands, NC.

Qualifications

• Degree in hospitality or business management is desired.
• Supervisory experience is desired.
• Knowledge of food and beverage operations and preparation is desired.
• Excellent communication and guest relation skills in English.
• Ability to work well with a large group of people in a team environment.
• Flexibility to work nights, days, weekends and holidays.

Responsibilities

• Achieve budgeted food sales, beverage sales and labor costs.
• Oversee annual/quarterly inventory projects and submit budget requests on time.
• Complete/pay payroll & tips accurately and timely.
• Schedule staff to ensure adequate service levels.
• Inspect table settings and ensure cleanliness and presentation.
• Maintain hotel bar control policies per state laws.
• Follow purchasing and requisition procedures.
• Maintain records for equipment, stock, labor and food costs.
• Develop and maintain department control procedures.
• Develop and maintain department training manual.
• Liaise with Restaurant Manager to meet client needs.
• Be on the floor touching tables during services.
• Provide quick service for last minute changes.
• Coordinate housekeeping of restaurant, public areas, kitchen and storage.
• Manage staff training and development.

Skills

Communication

Guest relations

Teamwork

Stress management

Education

Hospitality/business management degree

Job description

Job DetailsJob Location: Highlands, NC 28741

The Assistant Food & Beverage Manager oversees all aspects of the F&B operations and all its services. This is including set-up of each meal period, service of outlets, creation of concepts and innovating the department while focusing on detail, quality and customer service. The Assistant Food & Beverage Manager is also responsible for all aspects of supervision of restaurant staff. The Assistant Food & Beverage Manager will report to the Food and Beverage Manager.

Responsibilities

• Achievement of budgeted food sales, beverage sales and labor costs


• Overseeing annual/quarterly inventory projects and ensuring your budget requests are submitted on time


• Completion/Supervision of Payroll & Tips in an accurate and timely fashion


• Schedule staff as necessary to ensure adequate and consistent levels of service


• Inspects table, place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, and attractive


• Maintaining the Hotel Bar control policies, in accordance with State laws


• Following of proper purchasing and requisitioning procedures


• Maintain records for equipment inventory’s, monthly stock inventory, labor cost, food cost etc.


• Development and maintenance of all department control procedures


• Development and maintenance of department training manual


• Liaise on an on-going basis with your Restaurant manager to ensure all client needs and requirements will be me


• Ensure you are on the floor touching tables during services


• Provide quick service for last minute changes


• Co-ordinate the general housekeeping of the restaurant, public areas, kitchen, storage areas, entrances, etc.


• Manage staff training and development

Qualifications

• A degree in hospitality or business management is desired


• Previous supervisory experience is desired


• Knowledge of food and beverage operations and preparation is desired


• Excellent communication and guest relation skills in English


• The ability to work well with a large group of people in a team environment


• Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results


• Must maintain composure and objectivity under pressure


• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests


• Must have the ability to work a flexible schedule including nights, days, weekends and holidays