F&B Assistant Manager

Temps plein

ESSENTIAL SKILLS AND QUALIFICATIONS

2-5+ years of restaurant or hospitality experience

Proven ability to lead teams in a fast- paced environment

Strong knowledge of FOH operations and service standards

Background in bar operations (liquor cost, cocktail programs)

Experience with scheduling, labor management, and cost control

Comfortable handling guest complaints and high-pressure situations

P&L understanding and budget accountability

Availability to work mornings, nights, weekends, and holidays

Excellent organizational skills and interpersonal abilities

Strong verbal and written communication skills

Effective time management and problem-solving skills

TABC and Food Handlers Certification is required

Physical Requirements

Standing for a minimum of 5 consecutive hours

Walking for a minimum of 5 consecutive hours

Crouching (Bend at knees)

Stooping (Bend at waist)

Twisting (knees, waist, and neck)

Balancing

Reaching (overhead extension)

Handling and grasping

Dexterity/feeling

Pushing/pulling

Lifting/carrying a maximum of 50 lbs

Working Environment

Will work indoor and outdoor restaurant areas

Must be comfortable around kitchen equipment

All interior areas of the hotel.

Exterior of hotel with exposure to weather conditions.

Exposure to hot and cold food items and beverages.

Will work near moving or mechanical parts i.e. dishwashers, ovens

May work near toxic/caustic chemicals

Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils

Constant interaction with guests and employees

BASICS 

Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.

Holds self and others accountable for achieving results.

Addresses conflict in a timely manner.

Contributes to team results.

Deals with change effectively.

Education and Experience

• Two to three years of progressive experience in full-service hotel environment
• Bachelor’s degree is a plus. High school education and relevant training and experience required.
• Must have a comprehensive knowledge of all hotel departments and functions.
• Previous Food and Beverage knowledge, detail oriented and highly organized.
• Previous leadership experience highly preferred.