Assistant food and beverage managers are in charge of facilitating and planning activities to ensure the correct operation of the food and beverage department in their company. They are responsible for coordinating staff activities related to managing day-to-day operations, as well as special events as needed. One of their main responsibilities includes managing service and breakdown of events efficiently. Assistant food and beverage managers ensure all personnel follow specific food and beverage protocols to increase client satisfaction. They work closely with other assistants in a fast-paced team environment, as well as suggest specific changes that generate cost savings and increase customer quality standards. They must follow business strategies and work to reach relevant company objectives, including budgeted revenues.
Assistant food and beverage managers interact with food and beverage vendors and negotiate agreements to increase company profitability. They prepare financial reports, practice cost-control methods, research market opportunities for better product offerings, and create proposals. Additionally, they must motivate employees with their leadership abilities and take part in the recruiting process to select new personnel. Assistant food and beverage managers also ensure that all staff members follow strict health department regulations and create detailed notes for their superiors to request specific items or change products. They report their progress to the supervisor, manager, or leader in their department.
A high school diploma or equivalent is required for this position. In addition, several years of managerial experience in a similar industry may be preferred.
Assistant food and beverage managers must also have strong interpersonal skills to improve the quality of dining service in their organization.
Assistant Food and Beverage Manager Tasks
Assist with daily activities, staffing and scheduling.
Supervise and provide support for non-management staff.
Assist with hiring, training, and termination of personnel.
Help plan menus and order food, beverage and supplies to execute them.