Assistant Food & Beverage Manager

The Assistant Food & Beverage Manager is responsible for assisting in the coordination, supervision, and daily operation of multiple food & beverage outlets throughout the resort while maintaining exceptional service standards, operational efficiency, and financial performance. Reporting directly to the Restaurant General Manager, this role partners closely with fellow Food & Beverage leaders to support restaurant, lounge, bar, café, banquet, pool, and special event operations while ensuring elevated guest experiences aligned with Viceroy standards.

The Assistant Food & Beverage Manager is expected to lead by example through active floor presence, team development, operational leadership, and a strong focus on guest satisfaction, service consistency, and luxury hospitality execution.

• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Assist in overseeing the daily operation of multiple food & beverage outlets throughout the resort in partnership with department leadership.
• Supervise, support, coach, and develop front-of-house food & beverage team members.
• Maintain a strong operational presence on the floor during service periods to support guests and team members.
• Monitor and maintain quality of service, cleanliness, presentation, and operational standards throughout all outlets.
• Respond promptly and professionally to guest concerns, service recovery situations, and operational challenges.
• Work collaboratively with fellow Food & Beverage Managers, Culinary leadership, and other resort departments to ensure seamless operations and service consistency across all outlets.
• Assist with scheduling, labor management, payroll review, tip reporting, and productivity controls to support operational and financial goals.
• Support forecasting, revenue management, cost controls, and labor planning in partnership with department leadership.
• Assist with hiring, onboarding, training, coaching, and performance management of front-of-house team members.
• Ensure all team members are properly trained on SOPs, service standards, safety procedures, and operational expectations.
• Assist with menu knowledge training, wine and beverage education, and service development initiatives.
• Ensure compliance with all local liquor laws, health department standards, sanitation procedures, and company policies.
• Monitor requisitions, inventory usage, outlet supplies, and operational organization standards.
• Support banquet, pool, lounge, restaurant, café, and special event operations as business demands require.
• Assist with preparation of operational reports, action plans, schedules, payroll documentation, and departmental communications.
• Utilize proper communication and teamwork to support operational efficiency throughout all food & beverage outlets.
• Attend required meetings, trainings, and departmental lineups.
• Maintain regular attendance, punctuality, professional appearance, and grooming standards.
• Ensure overall guest satisfaction through professionalism, responsiveness, and attention to detail.
• Perform other duties as assigned by management.

• Previous food & beverage leadership experience in a hotel, resort, restaurant, or luxury hospitality environment preferred.
• Previous multi-outlet food & beverage experience strongly preferred.
• Supervisory or leadership experience required.
• Strong guest service, communication, leadership, and interpersonal skills.
• Ability to multitask, prioritize responsibilities, and remain organized in a fast-paced environment.
• Ability to professionally handle guest concerns and operational challenges with sound judgment and composure.
• Knowledge of restaurant operations, labor management, scheduling, payroll, and service standards.
• Strong operational leadership skills with the ability to lead both strategically and hands-on during service.
• Ability to effectively communicate, both verbally and in writing, with guests, employees, and leadership at all levels.
• Must maintain a positive, professional, and service-oriented demeanor at all times.
• Ability to stand and move throughout the entire shift.
• Ability to work a flexible schedule including mornings, evenings, weekends, holidays, and varying shifts based on operational demands.
• Must maintain confidentiality and professionalism in all guest and operational matters.
• Food Handler and alcohol service certifications required or ability to obtain upon hire.