Assistant Manager - Food and Beverages

Role & responsibilities

The Assistant Manager- Food and Beverage supports and oversees daily operations of the corporate dining facilities. This role ensures high-quality food service, maintains customer satisfaction, and assists in managing staff and resources efficiently.

What this job involves

Operations Management:

• Assist in daily operations of corporate cafeterias, catering services, and food-related events.
• Ensure compliance with food safety regulations and company policies.
• Monitor inventory levels and assist with ordering supplies.
• Maintain cleanliness and organization of dining areas and kitchens.

Staff Management:

• Help supervise and train food service staff.
• Assist in creating staff schedules and managing workflow.
• Support performance evaluations and provide feedback to team members.
• Foster a positive work environment and promote teamwork.

Customer Service:

• Address customer inquiries, feedback, and complaints promptly.
• Implement strategies to enhance customer satisfaction.
• Gather and analyze customer feedback to improve services.

Menu Planning and Quality Control:

• Collaborate with the chef to develop diverse, nutritious menus.
• Ensure consistent food quality and presentation.
• Implement and monitor portion control and waste reduction measures.

Financial Management:

• Assist in budget preparation and cost control measures.
• Monitor food and labor costs.
• Analyze financial reports and suggest improvements.

Event Coordination:

• Help plan and execute corporate events and catering services.
• Coordinate with other departments for special functions.

Health and Safety:

• Ensure compliance with health, safety, and sanitation standards.
• Conduct regular safety inspections and implement corrective actions.

Sustainability Initiatives:

• Support implementation of eco-friendly practices in food service operations
• Promote use of local and sustainable ingredients when possible

Required Skills and Experience:

Minimum 4-7 years experience in relevant role.

Interpersonal skills with a strong client focus. Prior experience in customer service or client-facing roles Familiarity with corporate real estate and facilities management principles Experience in fine dining, Event operations, or high-volume service preferred. Proven experience managing staff (scheduling, training, performance management). Strong Budget management and financial skills, profit & loss statements, food & labor cost controls. Technical comprehension and experience with performance-based service contracts and vendor management Knowledge of health codes, food safety standards regulations. Experience conducting or overseeing inspections and compliance checklists. Knowledge of occupational safety requirements. Demonstrated Initiative Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) Excellent written and oral communication skills Degree or diploma in Hospitality Management/ Food & Beverage Services