Assistant Food & Beverage Manager

The Assistant Food & Beverage Manager supports the daily leadership and execution of the Food & Beverage
operation, including Avenue One, The Lobby Bar, In-Room Dining, and Banquets as needed. This role helps
maintain service standards, colleague engagement, guest satisfaction, cleanliness, organization, and operational
efficiency. The Assistant Food & Beverage Manager leads by example, supports a respectful and inclusive
environment, and helps ensure each guest experience reflects Hyatts standards.

Responsibilities
The responsibilities outlined below are provided as a representative sample of the essential functions of this
position and are not intended to be an exhaustive list; additional duties may be assigned as necessary.
Manage daily Food & Beverage operations in Avenue One, The Lobby Bar, and In-Room Dining.
Assist with banquet operations as needed, including event execution, service flow, colleague support, and
guest/client satisfaction.
Lead, train, coach, and support Food & Beverage colleagues during restaurant, bar, in-room dining,
banquet, and special event operations.
Monitor service standards, guest experience, cleanliness, safety, responsible alcohol service, timing,
presentation, and overall operational consistency.
Assist with scheduling, payroll support, inventory awareness, ordering, revenue opportunities, labor
management, and other basic operational controls.
Coordinate with culinary, stewarding, banquets, events, purchasing, front office, finance, human resources,
and other hotel departments.
Promote a respectful, inclusive, organized, colleague-focused, and guest-centered service environment.

Salary Range\: $67,200 - $75,600 Annually

At least one year of Food & Beverage supervisory experience required.
Hotel Food & Beverage experience preferred.
Experience working in a unionized environment preferred.
Strong leadership, communication, organization, training, guest recovery, and relationship-building skills.
Must be able to work flexible shifts, including mornings, evenings, weekends, holidays, and business-demand
shifts.
Ability to stand and walk for extended periods, work in a fast-paced service environment, and assist with
operational needs across outlets, banquet spaces, kitchens, and back-of-house areas.
Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift and
carry up to 50 pounds.