Top Food & Beverage Assistant Manager Skills

Below we've compiled a list of the most important skills for a Food & Beverage Assistant Manager. We ranked the top skills based on the percentage of Food & Beverage Assistant Manager resumes they appeared on. For example, 12.2% of Food & Beverage Assistant Manager resumes contained Banquet Facility as a skill. Let's find out what skills a Food & Beverage Assistant Manager actually needs in order to be successful in the workplace.

The six most common skills found on Food & Beverage Assistant Manager resumes in 2020. Read below to see the full list.

1. Banquet Facility

high Demand
Here's how Banquet Facility is used in Food & Beverage Assistant Manager jobs:
  • Manage and oversee the department heads for the hotel restaurant, bar/lounge, cafe, kitchen, and banquet facility.
  • Managed the food and beverage operations for a 20,000 square foot restaurant and banquet facility.
  • Oversee day to day operations in Restaurant as well as banquet facility and meeting rooms.
  • Pitch and organize the banquet facility.
  • Manage Resorts entire banquet facility.
  • Provided excellent management and service for privately-owned hotel dining and banquet facility.

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2. Beverage Outlets

high Demand
Here's how Beverage Outlets is used in Food & Beverage Assistant Manager jobs:
  • Performed daily accounting and office management, also performing end-of-month inventory counts for all food and beverage outlets.
  • Led, developed, and empowered a team of thirty to effectively operate food and beverage outlets.
  • Managed over 50 associates across five different food and beverage outlets in a 421-room luxury hotel.
  • Developed and implemented promotions and advertising for the food & beverage outlets of the Hilton.
  • Ensured the hotel's Food and Beverage outlets maintained state and company cleanliness standards.
  • Supervised 6 to 14 employees in all food and beverage outlets and departments.
  • Maintain liquor inventory and usage perpetual throughout food and beverage outlets.
  • Manage day-to-day operations of three Food & Beverage outlets on property.
  • Directed and organized the activities of four food and beverage outlets.
  • Created monthly sales goals for food and beverage outlets.
  • Oversee 40 employees and 6 food and beverage outlets.
  • Oversee the food and beverage outlets within the hotel.
  • Developed strategy for all food and beverage outlets.
  • Oversee three food and beverage outlets.
  • Supervised all food and beverage outlets.

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3. Weekly Payroll

high Demand
Here's how Weekly Payroll is used in Food & Beverage Assistant Manager jobs:
  • Performed weekly payroll and time entry edits for entire Food and Beverage Division.
  • Performed weekly payroll information under the guidance of the department manager.
  • Maintained weekly payroll and monthly budgets with accounting.
  • Reviewed and submitted weekly payroll through Timesaver payroll system.
  • Created schedules in Kronos software and approved weekly payroll.
  • Prepare weekly sales reports/labor budget and process weekly payroll to post to General Ledger.

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4. Customer Service

high Demand
Here's how Customer Service is used in Food & Beverage Assistant Manager jobs:
  • Assisted and coordinated the management of culinary standards, menu development, food-service logistics and customer service practices.
  • Created optimal guest experience through ensuring team members were properly trained to provide exceptional customer service.
  • Provided leadership and knowledge regarding food safety standards and customer service interaction.
  • Experienced in operations management, budgets, customer service and purchasing/inventory management.
  • Resolved customer issues and ensured proper customer service and satisfaction.
  • Implemented several customer service techniques into company wide training packets.
  • Contributed to marketing programs and ensured optimal customer service.
  • Formulated new working patterns to maximize customer service.
  • Maximize profits by delivering outstanding customer service.
  • Deliver exceptional levels of customer service.
  • Oversee the overall customer service and $800K in sales per month for 4-6 restaurant locations at Austin-Bergstrom Airport.
  • Monitored team cohesion by addressing customer service issues promptly and professionally, using sound judgment to resolve problems.
  • Provided proper training and product knowledge to all staff, as well as customer service and sales training.
  • Lead and train a team of 30+ in customer service, brand standards, food quality and operations.
  • Trained employees to tend bar, expedite, serve and most importantly how to give customer service.
  • General responsibilities included but not limited to customer service, food appearance, quality and health measures.
  • Managed financial, sale/marketing, personnel, quality, customer service, inventory and P/L performance.
  • Worked closely with other departments to ensure fluidity of great customer service to all guests.
  • Hired, trained and managed over 100 employees that increased the quality of customer service.
  • Provided the highest level of customer service to my guests through Hilton's VIP programs.

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6. Guest Satisfaction

high Demand
Here's how Guest Satisfaction is used in Food & Beverage Assistant Manager jobs:
  • Worked closely with Bar, Culinary, Stewarding and In Room Dining Departments to ensure overall food and beverage guest satisfaction.
  • Controlled and analyzed quality levels of products and service, guest satisfaction, operating costs and marketing.
  • Provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.
  • Acted as night manager for resort on occasion, handled guest satisfaction issues for entire establishment.
  • Ensured guest satisfaction by approaching every table making sure the guest dining expectations were met.
  • Helped to increase Guest Satisfaction Survey score from 60% to 76% in 2014.
  • Handle complains of all kind in the most professional manner ensuring the guest satisfaction.
  • Developed action plans to improve GEI scores to ensure guest satisfaction.
  • Supervised the service in the dining room and ensured guest satisfaction.
  • Ensured guest satisfaction across all Food and Beverage outlets.
  • Ensured high level of guest satisfaction and service excellence.
  • Focused on guest satisfaction, food standards and safety.
  • Monitored guest satisfaction levels and training for line staff.
  • Review comment cards and guest satisfaction results with associates.
  • Commanded a shift with focus on guest satisfaction.
  • Manage and monitor product quality and guest satisfaction.
  • Insured excellence and maximum guest satisfactions while maintaining minimized and balanced cost of labor and expense in the work area.
  • Achieved teamwork and guest satisfaction by working alongside the staff, to achieve seamless service..large private.
  • Work closely with all management in maintaining Hyatt standards of excellent guest satisfaction.
  • Raised guest satisfaction scores by 10 points (Unifocus Survey) 3.

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7. Room Service

high Demand
Here's how Room Service is used in Food & Beverage Assistant Manager jobs:
  • Operated room service and multiple restaurant services for renowned entertainment industry hotel.
  • Managed all food and beverage outlets including the restaurants, Room Service, The Bar & Grill and the Banquet Department.
  • Managed staff of twenty in the restaurant, bar and room services; delegated employee work tasks, scheduled assignments.
  • Managed food and beverage, including kitchen, banquets, lounge, manager's reception, room service and restaurant.
  • Purchased adequate quantities of necessary banquet, room service, bar and restaurant items, including office equipment and supplies.
  • Constructed and developed menus for the lounge, pool, happy hour, room service, banquet and the restaurant.
  • Managed a staff of ten servers and three food runners for the restaurant and three servers for room service.
  • Help Food & Beverage director with pricing out of all menus for catering, room service, and restaurant.
  • Assist General Manager with day-to-day operations of House of Savoy, Cascade Bar, Room Service and Mini Bars.
  • Managed restaurant floor, room service, and bar; supervised staff of 20; set daily schedules.
  • Supervised restaurant and room service staff of 32, which produces a monthly average of 200K in revenue.
  • Experience in Room Service, The French Room, The Redwood Room Bar, and captained Banquet functions.
  • Manage the service of food and beverage within the restaurant, bars, room service and banquets.
  • Supervised all Room Service Operations and involved in night club operations and promotions on a daily basis.
  • Manage delivered food and drink items from the room service menu to guest rooms as required.
  • Oversee Kelvin Restaurant, Room Service, Living Room Bar, and the Roof Top Bar.
  • Implemented and supervised operational plans, table set-up, buffet arrangements and dining room service.
  • Schedule payroll and supervised staff of 2 restaurants, room service, deli and bar.
  • Front of House manager for evening dining room, bar and room service shifts.
  • Developed a marketing effort to re-launch room services for 1,200 villas and 500 rooms.

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8. Daily Operations

high Demand
Here's how Daily Operations is used in Food & Beverage Assistant Manager jobs:
  • Executed daily operations of supervising and controlling activities in the department.
  • Manage financial transactions and POS systems for daily operations
  • Oversee daily operations with accountability to budgeted guidelines.
  • Managed daily operations in all food & beverage outlets including restaurant, bar, room service & banquets.
  • Direct, supervise and oversee the daily operations of a high volume full service restaurant and bar.
  • Maintained daily operations of both restaurants, the bar, the banquet spaces, and market place.
  • Supervised the daily operations for the Article One Restaurant, Article One Lounge and In Room Dining departments
  • Oversee daily operations of all food and beverage outlets for breakfast, lunch, and dinner.
  • Managed daily operations of room service, including private events, daily orders and amenities.
  • Supervised daily operations of the hotel's restaurant, lounge, and room service operations.
  • Managed 40 + staff members per shift, monitored all staff productivity and daily operations.
  • Supervised the daily operations of the outlets and provided floor coverage during meal periods.
  • Oversee the daily operations; redefine pars to proper levels, direct charge orders.
  • Assisted General Manager with all daily operations of a 100 seat waterfront seafood restaurant
  • Assist both the Restaurant and Room Service Managers in regard to daily operations.
  • Manage all aspects of daily operations of serving the public as needed.
  • Manage daily operations of restaurant, concessions, bar and casino floor.
  • Maintained daily operations such as inventory, associate schedules and payroll.
  • Oversee the daily operations of the Hotel as Manager On Duty.
  • Managed details of daily operations, including working with the public.

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9. Food Preparation

high Demand
Here's how Food Preparation is used in Food & Beverage Assistant Manager jobs:
  • Hired, trained and supervised four (4) kitchen assistants (stocking, cleaning, serving, food preparation).
  • Excelled in food and beverage service within the golf course restaurant and beverage cart, including daily stocking and food preparation.
  • Provided consultation and hands on direction to food preparation staff on safety standards, menu planning and catering engagements.
  • Managed the beverage and food operation including food preparation, catering functions, food service and other lounge service.
  • Directed 18 employees and managed P&L, sales, inventory, food preparation and cost controls.
  • Train new and existing employees in all aspects of food preparation and guest service.
  • Supervised and assisted in the food preparation and production for the entire facility
  • Maintained U.S. Public Health Standards and inspected food preparation areas for violations.
  • Provide food preparation services for events up to 100 people.
  • Work in food preparation and sales.

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10. Special Events

high Demand
Here's how Special Events is used in Food & Beverage Assistant Manager jobs:
  • Catered and coordinated special events and tournaments * Maintained food and beverage inventory records.
  • Supervised the execution and coordination of contracted special events.
  • Involved in the planning of and discussions about special events, resort changes, future forecasting, and VIP arrivals.
  • Created menu items to the Food and Beverage Manager for new dish development, holidays, special events and promotions.
  • Assisted in all F&B operations, special events, inventory management and Point of Sales System programming.
  • Assist in scheduling reservations and parties or special events, Off the Record, and the Private dining room.
  • Supervised catering and dining room staff, coordinated special events, conducted quality control of food and beverages.
  • Assisted the Catering Department with the service and execution of special events with up to 500 guests.
  • Recorded itemized material usage and costs related to special events, tournaments and banquets for revenue analysis.
  • Coordinated with all department heads to implement a plan for success when partnering in off-property special events.
  • Orchestrate schedule for all staff, taking into account special events, vacation, request off's.
  • Supported the airport by providing food and beverage services during their meetings and special events.
  • Participated in guerrilla marketing to drive attendance for day to day business and special events.
  • Manage everyday operations of both the restaurant and any golf tournaments or other special events.
  • Organize special events in the restaurant, including receptions, promotions, and corporate luncheons.
  • Oversee the day to day operations primarily focused on breakfast, lunch & special events.
  • Calculated needed inventory according to reservations, special events, and approximate guest turn out.
  • Developed menus for casual and fine dining, special events, and room services.
  • Organized holiday and special events with the other members of the management teams.
  • Keep team well informed on special events and create an atmosphere of luck.

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11. Beverage Orders

high Demand
Here's how Beverage Orders is used in Food & Beverage Assistant Manager jobs:
  • Prepared beverage orders in fast paced environment both in the restaurant and at events.
  • Manage inventory and staff, Beverage Orders, Training.
  • Coordinated biweekly food and beverage orders.
  • Operated a computerized register, handled complaints, and placed wholesale food and beverage orders with a variety of distributors.
  • Take beverage orders from serving staff or directly from patrons
  • Monitored inventories, placed and received food and beverage orders.

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12. Beverage Department

high Demand
Here's how Beverage Department is used in Food & Beverage Assistant Manager jobs:
  • Streamlined menus to improve overall efficiency and profitability throughout the Food and Beverage department.
  • Balanced daily financial transactions for Food and Beverage Departments.
  • Supervised the club's Food and Beverage Department and 20-25 staff members; ensuring all Club events ran smoothly and efficiently.
  • Assimilate fiscal budgets and forecasting for Food & Beverage department; follow occupancy trends to order inventory and schedule staff.
  • Planed, developed, coordinated and implemented the day-to-day operational activities of the food & beverage department.
  • Assisted the F&B Manager with all operations within the Food & Beverage Department, i.e.
  • Define and closely monitor short and long-term goals and objectives for all food and beverage departments.
  • Experienced in all segments of food and beverage department from room service to fine dining.
  • Managed the day-to-day operations of multiple food and beverage departments with over 45 associates.
  • Set budgets for the Food and Beverage department, and front f the house.
  • Recruited and interviewed for open positions in the Food & Beverage Department.
  • Managed a total of 4 outlets within the Food & Beverage department.
  • Controlled inventory and ordering process for the entire Food & Beverage Department.
  • Train new employees on all aspects of the Food and Beverage Department.
  • Receive liquor and wine deliveries for the food & beverage department.
  • Reorganized Food and Beverage department during an $18 million renovation.
  • Established cost controlling procedure for the Food and Beverage Department.
  • Created forecasts and budgets for all food and beverage departments.
  • Helped with organizing Beverage department and The Kitchen Buffet restaurant.
  • Manage day-to-day operations for all food and beverage departments.

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13. Beverage Operations

high Demand
Here's how Beverage Operations is used in Food & Beverage Assistant Manager jobs:
  • Use experience in food and beverage operations to move throughout kitchen and facility to maintain quality and safety.
  • Acted as Beverage Manager, controlling Beverage Cost, and The Beverage Storeroom and Banquet Beverage operations.
  • Executed the highest Carlyle Standards for Food & Beverage operations in the utmost and efficient manner.
  • Directed and engaged a team of twenty-five to efficiently manage all food and beverage operations.
  • Managed all aspects of food and beverage operations for a full-service country club.
  • Assist with day to day food & beverage operations and functions.
  • Assist Food and Beverage Manager on Food and Beverage operations.
  • Improved food and beverage operations and raised standards of operations.
  • Manage and over see daily Food and Beverage operations.
  • Create and manage new outside food and beverage operations.
  • Oversee all food and beverage operations.
  • Manage daily food and beverage operations, which includes a full service restaurant, bar, break stations and catered events.
  • Cook II, 3/2005-4/2007 Oversee day-to-day beverage operations for 20+ locations resulting over $5,000,000 in revenue annually.
  • Managed complete food and beverage operations of Redfields Restaurant, Library Lounge as well as Room Service.
  • Managed purchasing and new equipment requirements for all of the hotel's food and beverage operations.
  • Manage all Food and Beverage Operations for the Greenbrier Golf Classic and Tom Watson Classic.

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14. Food Cost

high Demand
Here's how Food Cost is used in Food & Beverage Assistant Manager jobs:
  • Develop policies, procedures, and recipes to deliver a quality product consistently while achieving food cost goals.
  • Implement new products as well as control and manage kitchen budget for labor, food costs and profits.
  • Worked with executive chef and general manager in dealing with purveyors, scheduling, and food cost.
  • Created inventory system in multiple locations resulting in 2% food cost decrease over a 12-month period.
  • Forecast and Manage all outlet budgets; labor, liquor and food cost and projected revenues.
  • Oversee staff during shift ensuring all steps are being followed to keep food cost in line.
  • Planed menus by consulting with chefs; estimates food costs and profits; adjusts menus.
  • Controlled the food waste and food cost, and improved back of the kitchen performance.
  • Developed new menus and costing out of menus for effective and profitable food cost.
  • Streamlined existing processes, resulting in significant reductions in labor and food costs.
  • Controlled food cost by assessing proper orders and by daily food counts.
  • Maintain and regulate Food Costs and Labor Costs.
  • Monitored and controlled liquor and food costs.
  • Achieved and maintained a 19% liquor cost and 30% food cost.
  • Controlled labor and food costs by closely monitoring the schedule, hourly sales, prep and waste.

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15. Inventory Control

average Demand
Here's how Inventory Control is used in Food & Beverage Assistant Manager jobs:
  • Implemented purchasing and inventory controls by standardizing products, pars and documentation.
  • Cash and inventory control to maximize profitability.
  • Inventory control and weekly management.
  • Monitor labor and inventory control.
  • Perform purchasing and inventory control.
  • Assist with inventory control and ordering of food and beverage supplies necessary for effective outlet operations.
  • Managed food and beverage inventory control and worked with purchasing director for all order needs
  • Ordered food and supplies, maintained inventory controls, upheld and surpassed sanitary requirements.
  • Reorganized certain procedures to increase inventory control and cut material costs and labor hours.
  • Oversee day-to-day operations such as labor, ordering/purchasing, and inventory control.
  • Prepared bookkeeping, inventory control, and payroll for employees.
  • Inventory control and ordering bar liquors and supplies.
  • Forecasted sales, placed product orders, and monitored inventory control in accordance with budget constraints.
  • inventory control, ordering all front and back of house supplies.

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16. Assistant Food

average Demand
Here's how Assistant Food is used in Food & Beverage Assistant Manager jobs:
  • Promoted to Assistant Food and Beverage Manager after 9 months of working for the company.
  • Started out as a hostess/server and was promoted to Assistant Food & Beverage Manager.
  • Promoted to assistant food and beverage manager within first eight months of employment.
  • Promoted to Assistant Food and Beverage Manager.
  • Promoted from Food and Beverage Supervisor to an Assistant Food andBeverage Manager.
  • Take down decorations as instructed Accomplishments Promoted to the Assistant Food and Beverage Manager in under a month of working.
  • Promoted to Assistant Food and Beverage Manager in conjunction with part time role as outdoor concessions manager.

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17. Staff Members

average Demand
Here's how Staff Members is used in Food & Beverage Assistant Manager jobs:
  • Consult with other supervisory staff members to plan menus, taking into consideration factors such as costs and special event needs.
  • Monitored the results of training of all food & beverage staff members (500 members including 30 supervisors).
  • Led and coached staff members in driving sales and profitability in accordance with quarterly targets.
  • Managed and cross trained staff members for multiple departments to five diamond Forbes Standards.
  • Developed relationships with guests by checking satisfaction, and communicating with staff members.
  • Supervised a total of 20 staff members to output 200-300 restaurant covers.
  • Facilitated progressive training for new hires and promoted staff members.
  • Coordinated training and developmental courses for staff members.
  • Oversee five departments and 50+ staff members.
  • Managed 40+ staff members per shift.
  • Manage 40 staff members in 4 departments
  • Nominated quarterly manager four times in one and half years Responsible for training new staff members

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18. Service Standards

average Demand
Here's how Service Standards is used in Food & Beverage Assistant Manager jobs:
  • Ensured servers followed hotel service standards and implemented training programs monthly.
  • Developed procedures, service standards and operational policies.
  • Recruited, trained and directed over 65 staff members ensuring compliance with all company policies and five-star service standards.
  • Updated associates with understanding hotel features/services, departmental service standards, and daily house count.
  • Hired trained and supervised a staff to ensure that service standards are met.
  • Trained, corrected and instructed food & beverage personnel on specific service standards.
  • Managed the floor during service with an eye for company service standards.
  • Take appropriate actions to ensure food quality and service standards are met.
  • Manage Personnel on daily shift rotations, meeting company service standards.
  • Ensured staff was properly trained on quality and customer service standards.
  • Monitor servers and bus person adherence to all service standards.
  • Created and implemented current service standards and training manuals.
  • Trained and set staff expectations for service standards.
  • Promoted team development by organizing projects to improve product knowledgeand service standards.
  • Elevated service standards and morale among the staff through presence, coaching, support during service, pre-shift meetings.
  • Focused on In Room Dining; Service standards, Maritz scores, Amenity Program and Menu implementation.
  • Develop restaurant promotions.Ensure brand, product and service standards.

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19. Micros

average Demand
Here's how Micros is used in Food & Beverage Assistant Manager jobs:
  • Trained new employees in areas of menu product knowledge, food ingredients and preparation, presentation, and POS Micros Systems.
  • Trained in all areas of the hotel including Front Desk (Encore System which interfaced with Micros) and Housekeeping.
  • Updated and programmed Micros and OpenTable software with all menu changes and pricing as well as restaurant layout.
  • Hire and train staff, banquet events, supervising staff, Order and inventory control, Micros.
  • Trained fourteen cashiers in the implementation of the micros point of sales system for all money transactions.
  • Organized the Micros system with updated menu prices, and ease of navigation for other employees.
  • Programmed and maintained the property's MICROS 9700 point of sale system as property expert.
  • Generated revenue reports, responsible for cash deposits, and operated on Micros
  • Learned and trained others in use of Micros software for POS systems.
  • Skilled in the use of MICROS computer system through the administrative level.
  • Input menu items into micros and trained as a property expert.
  • Designed and constructed menus in HSI and MICROS.
  • Programmed and updated MICROS POS for entire hotel.
  • Skilled in all Microsoft Office programs.
  • Inventory (MICROS systems and MyInventory)
  • Maintained Micros, making any necessary changes in regards to menu & price.
  • Redesigned Micros POS system to better utilize reporting.
  • Attended Micros POS Training Assisted in the Creation and Design of New Menus Responsible for Beverage Cost
  • Well versed in Opera, Infogenesis, Universal Desktop, Microsoft Office, Opentable.
  • Booked events (100+ people) Proficient in iAuditor & MICROS Point of Sale System

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20. POS

average Demand
Here's how POS is used in Food & Beverage Assistant Manager jobs:
  • Initiated complete staff reorganization and consolidation including strategic staff hiring and development plan, and the re-positioning of key personnel.
  • Promoted and maintained a professional/courteous and positive atmosphere with all customers to best ensure positive results during challenging situations.
  • Conducted continuous improvement projects including an evaluation of operating hours which exposed unnecessary costs in labor and utilities.
  • Managed operations side of hotel's food and beverage outlets in position secured following Hurricane Katrina.
  • Utilized excellent interpersonal skills to form positive relationships with guests and deliver high quality service.
  • Promoted to a managerial position by exemplifying outstanding leadership and flexibility in assuming diverse functions
  • Provided positive reinforcement and feedback, which staff responded to by increasing productivity.
  • Advance wine profitability by positioning excess inventory into a reduced price wine.
  • Photographed all promotional materials, composed advertising campaigns for regional magazines.
  • Composed all staff reviews, implementing training procedures and disciplinary actions
  • Maintained a positive work environment through staff incentives and recognition.
  • Praised by owner/captain and coworkers for positive attitude and enthusiasm.
  • Interacted positively with guest while promoting resort facilities and services.
  • Convey positive energy and enthusiasm focusing on guest interaction.
  • Maintained Food and Beverage labor/food/beverage cost under proposed budget.
  • Maintained positive vendor relations with all alcohol vendors.
  • Interacted positively with members promoting facilities and service.
  • Prepared bank deposits of daily sales reports/audits
  • Managed daily deposits and banking miscellaneous.
  • Formatted menu's for outlets and implemented menu items into POS machines, ensuring smooth cooperation between users and software.

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21. Bartend

average Demand
Here's how Bartend is used in Food & Beverage Assistant Manager jobs:
  • Consolidated closing procedure checklists for bartenders and servers to increase accuracy and accountability.
  • Directed a staff of over 60 employees including housemen, wait staff, bartenders, and coffee attendants.
  • Lead team of over 65 employees ranging from servers, bartenders, supervisors, reservations and assistants.
  • Educated servers on liquor, beer and wine knowledge; certified a few servers to become bartenders.
  • Conduct training of all Beverage Team Members including Bartenders, Cocktail Servers, and Bar Porters.
  • Supervised servers, bartenders and convention service staff to provide an exceptional experience to guests.
  • Managed a staff of 150 including cocktail servers, bartenders, and bar porters.
  • Managed staff of 120 employees which included servers, bartenders, and bar porters.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
  • Perform employee scheduling for Cocktail Servers, Bartenders and all Host and Cashiers.
  • Managed staff, overseeing bartenders, chefs, and retail employees.
  • Started out as the Bartender then was promoted to AGM.
  • Started off as a waitress and then was a bartender.
  • Created and conducted training programs for servers and bartenders.
  • Assist and oversee the team of severs and bartenders.
  • Performed Bartender and server position as needed.
  • Worked on floor as server and bartender.
  • Supervised Food and Beverage Department of approximately 80 individuals including Bartenders, Barbacks, Cocktail Servers and Utility personnel.
  • Participated in room setup, kitchen plate-up, service, bartending, room turns, and month-end liquor inventory.
  • Direct, supervise, and evaluate all the bartenders, bar waiters, and the F&B utilities.

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22. Labor Costs

average Demand
Here's how Labor Costs is used in Food & Beverage Assistant Manager jobs:
  • Reduced food, beverage and labor costs by an average of 24% and improved guest satisfaction scores significantly 22%.
  • Managed the daily schedule of staff based on occupancy forecasts and labor budgets, reducing labor costs by 10 percent.
  • Monitored budget and control expenses with a focus on food, beverage, and labor costs.
  • Implemented use of hourly casual labor for all conferences reducing labor costs by 3% annually
  • Enforce and implement effective controls of food, beverage, and labor costs.
  • Prepared staffing schedules, payroll, and monitored labor costs to budget figures.
  • Utilized profit and loss statements on a daily basis to monitor labor costs.
  • Ensured proper sanitation guidelines Responsible for food and labor costs in kitchen.
  • Assist in implementing effective controls in food, beverage and labor costs.
  • Worked closely with executive chef on labor costs and department budgets.
  • Reduced labor costs by 16% during 2008 fourth quarter period.
  • Established labor standards to efficiently schedule staff and minimize labor costs.
  • Balance food and labor costs as they relate to overall profitability.
  • Forecasted sales in order to create weekly and monthly budget and ensure labor costs were within budgeted allowance.

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23. Restaurant Operations

average Demand
Here's how Restaurant Operations is used in Food & Beverage Assistant Manager jobs:
  • Dedicated to excellence and driven towards the achievement of greatness in every aspect of successful restaurant operations.
  • Provide leadership and support during restaurant operations.
  • General restaurant operations management and supervision.
  • Work with Food and Beverage Manager, running daily hotel restaurant operations including a fine dining high-end steakhouse.
  • Managed restaurant operations (e.g., hiring, training, scheduling, etc.)
  • Worked closely with Hotel Services, Housekeepingand Maintenance departments as well as responsible for restaurant operations and supervision.

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24. Coffee Shop

average Demand
Here's how Coffee Shop is used in Food & Beverage Assistant Manager jobs:
  • Assisted General Manager with running a 280 maximum seating buffet and quick serve coffee shop.
  • Order bottled water for banquets, breaks, and coffee shop.
  • Oversee and train 150 team members, 12 bars, 2 coffee shops and up to 5 restaurants.
  • Lead decision making in the process of opening a wine bistro and coffee shop.
  • Managed the gourmet room: Palace Arms Assisted in the daily functions of the coffee shop.
  • Prepared pre shift meeting and scheduled rotation assignment for coffee shop staff.

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25. Monthly Inventory

average Demand
Here's how Monthly Inventory is used in Food & Beverage Assistant Manager jobs:
  • Helped create F&B Budget for upcoming year, responsible for variance reports, managed monthly inventory count.
  • Prepare and / or conduct Bi-weekly and Monthly inventory for both Room Service and / or Delta catering items.
  • Ordered equipment and supplies for banquet events and maintained monthly inventory control according to the departmental budget.
  • Performed monthly inventory counts within the Food and Beverage Department including gift shop merchandise.
  • Handle monthly inventory of food and beverage products, along with financial reconciliation.
  • Performed monthly inventory duties and reported results through Excel spreadsheets to corporate.
  • Assisted with monthly inventory, ordering, and billing.
  • Assisted with monthly inventory of stored goods and alcohol.
  • Ordered beverages and supplies; conducting monthly inventory.
  • Maintain monthly inventory assist with payroll.
  • Execute monthly inventory for all outlets.
  • Perform monthly inventory of entire Plaza.
  • Ordered products and conduct monthly inventory.
  • Maintain accurate monthly inventory.Hired, trained, motivated, and supervised 15 employees.
  • Organized dining areas and table settings Maintained adequate food and beverage supplies Performed monthly inventory counts

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26. Cost Control

average Demand
Here's how Cost Control is used in Food & Beverage Assistant Manager jobs:
  • Managed operation targeting higher food and beverage cost controls.
  • Implemented cost controls and corrected operational loss.
  • Ordered/managed inventory and implemented cost controls.
  • Displayed a pro-active and consistent approach to stock control, cost control and cash control.
  • Managed cost controls and developed weekly, monthly, and annual forecasts.
  • Created new procedures to allow for better cost controls.
  • Develop and implement cost controls for all departments.
  • Inventory rotation, cost control.
  • Cost Control and Accounting Manager.
  • Developed and analyzed cost control reporting to improve financial performances.
  • Learned how to be an effective manager in cost control and more importantly in employee development.
  • Manage 250 employees, schedules, PNL,cost control, and budgeting.

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27. VIP

average Demand
Here's how VIP is used in Food & Beverage Assistant Manager jobs:
  • Supported in developing and implementing the VIP amenity offerings and procedures.
  • Ensured remarkably personalized and private accommodation for VVIP clients.
  • Designed and Hosted monthly private VIP Beer and Food pairing dinners with casino VIP's and passport holders.
  • Continued to handle arrangements for VIP guests which included very specific details to diet and room requirements.
  • Reviewed daily events, forecasting and in-house guest list to determine staffing needs and VIP Amenities.
  • Attended to condominium owners and prominent VIP's.
  • Coordinate dinners for special groups & VIP.
  • Prepare schedules and staffing for VIP events.

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28. Training Programs

average Demand
Here's how Training Programs is used in Food & Beverage Assistant Manager jobs:
  • Established and administered restaurant training programs, measuring performance on a biweekly/monthly basis.
  • Developed and implemented departmental policies, procedures and training programs.
  • Implemented and developed safety and training programs.
  • Managed training programs on Team Building activities (adventure based), Conversational English, and Voice Speech Modulation.
  • Design and implement training programs for keen customer focus, high energy level and team spirit.
  • Developed and implemented training programs and packets for all new front of house staff members.
  • Managed the creation of training programs for numerous Food and Beverage outlets.
  • Conducted ongoing training programs with all employees and implemented more efficient standards.
  • Created training programs, brand awareness, and promotions.
  • Develop, implement and maintain new training programs.
  • Establish and administer training programs within outlets.
  • Improved productivity and morale with the staff by initiating systems for accountability and by instituting effective training programs.
  • Participated and implemented nation wide Impact training programs.
  • Developed training programs and was responsible for all training and evaluation of employees and assisted with human resources for all employees..

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29. Weekly Schedules

average Demand
Here's how Weekly Schedules is used in Food & Beverage Assistant Manager jobs:
  • Created weekly schedules for employees to ensure there are adequate workers for all shifts.
  • Manage both front and back of house staff, create and maintain weekly schedules.
  • Completed weekly schedules for staff and completed department payroll weekly.
  • Prepared weekly schedules and generated financial reports.
  • Produce weekly schedules for 30+ employees, monitor labor costs and sales to make appropriate adjustments based on needs and goals.
  • Managed and wrote weekly schedules for 16 to 31 waitress and catering employees, depending on the season.

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30. CAF

low Demand
Here's how CAF is used in Food & Beverage Assistant Manager jobs:
  • Supervised one full service high volume restaurant and two cafes on the premises as well as events and catering.
  • Assisted with the bar and kitchen as the cafe got busy.
  • Trained, hired, and managed dining and cafeteria staff area.
  • Managed Paradise Cafe, Margarita Grill and The Buffet.
  • Lead a team of 32 associates in Winfield's Cafe, the Gazebo Lounge and In Room Dining.
  • Help manage other Venues in the Casino (restaurant, snack bar, employee cafeteria.)
  • Maintained highest sales records while supervising Caf /Gift Shop.
  • Managed The Mozart Room Restaurant, The Garden Caf , Overlook Lounge, Bridge Lounge as well as the Lobby Shops.
  • Implement new menus with General Manager and executive Chef for Landings restaurant, and Touch and Go Caf .
  • Elaborate a new training package for all restaurant employees, and Caf .
  • Train Caf associates on best practices for overall health and food regulations.
  • Prepare Cafe macchiatoes, espressos, mochas and iced java beverages.
  • Fill in as manager in The Caf , The Lobby Lounge, Banquets, and Blu Lounge.
  • Developed constructive and cooperative working relationships with others Contributed to revenue of a $1,000,000 in Caf sales.
  • Assisted in day-to-day operations of Caf Dupont, Bar Dupont, room service, and mini bars.

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31. High Volume

low Demand
Here's how High Volume is used in Food & Beverage Assistant Manager jobs:
  • Worked closely with Banquet chef and staff with very high volume in banquet and off-site catering.
  • Managed over 20 retail and restaurant employees in a high volume and fast paced environment.
  • Managed dining room staff at high volume Austrian Tea Room restaurant.
  • Manage daily FOH operations for a high volume Buffet restaurant.
  • Managed high volume restaurants such as Terrace, La Esquina, Common Ground and Media Grill +bar.
  • Administered opening and closing procedures of high volume restaurant.

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32. In-Room

low Demand
Here's how In-Room is used in Food & Beverage Assistant Manager jobs:
  • Assisted in the management of In-Room Dining, restaurant, bar and responsibilities as stewarding supervisor.
  • Interviewed, hired and trained the restaurant and in-room dining staff.
  • Revamped and executed new In-Room Dining amenity program that focused on simple cost effective, less labor intensive amenities.
  • Assisted in re-training staff on proper service techniques related to in-room dining, table-side service, and banquet serving.
  • Constructed and delivered over One Hundred Amenities per week, along with being responsible for twenty-four hour in-room dining.
  • Provided service and staff management in Main Dining Room, Lido Restaurant and In-Room Dining.

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33. Private Parties

low Demand
Here's how Private Parties is used in Food & Beverage Assistant Manager jobs:
  • Attract, retain, and promote new business through proactive booking private parties.
  • Organized high profile corporate events, receptions, and private parties.
  • Coordinated, oversaw and menu planned for private parties.
  • Demonstrated skills accommodating private parties featuring high profile persons.
  • Demonstrated organizational skills accommodating private parties featuring corporate heads.
  • Demonstrated skills accommodating private parties and featuring corporate top executives and sports figures.

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34. Starbucks

low Demand
Here's how Starbucks is used in Food & Beverage Assistant Manager jobs:
  • Served as location's designated Starbucks Licensed Store Manager for each branch.
  • Manage three Starbucks out of the Nashville Airport.
  • Achieved a Leadership Score on the AES of 100% in Starbucks and 80% in Room service.
  • Helped ran operations in other Terminal such as Burger King, La Brea Bakery and Starbucks.
  • Improved Starbucks Coffee experience and revenue in the Icehouse.
  • Completed training for Starbucks, Mike Shannons and Schlaflys.

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35. Customer Complaints

low Demand
Here's how Customer Complaints is used in Food & Beverage Assistant Manager jobs:
  • Demonstrated outstanding conflict management skills in resolving customer complaints with compassion and urgency.
  • Provided expeditious resolution to customer complaints relating to Food and Beverage.
  • Resolved any customer complaints and suggestions.
  • Resolved customer complaints and employee issues* Implemented new ideas and rules to increase profits and reduce waste* Trained new employees
  • Handled customer complaints and did follow-ups to ensure repeat business.
  • Resolve customer complaints regarding food and beverage service.
  • Manage customer complaints, concerns and compliments.
  • Lead daily and monthly departmental meetings with staff of all outlets Provided expeditious resolution to customer complaints relating to Food and Beverage
  • Acted promptly on all customer complaints to ensure that corrections are made in a timely manner.

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36. Front Desk

low Demand
Here's how Front Desk is used in Food & Beverage Assistant Manager jobs:
  • General knowledge of all hotel operations and departments, including Front Desk, Housekeeping, Banquets and Security.
  • Achieved rapid promotion from Front Desk Clerk within two years due to job performance excellence.
  • Assisted in the management of the front desk operations for the Motel operations.
  • Trained and managed people at the front desk and cashiers.
  • Ensured all front desk and back of the house areas were maintained in a neat, clean and orderly fashion.
  • Collaborated with sales office, front desk staff and kitchen departments to meet customer needs and requests for each event.

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37. FOH

low Demand
Here's how FOH is used in Food & Beverage Assistant Manager jobs:
  • Maintain all Food & Beverage standards required by the Southern Nevada Health Department, Scheduling of FOH Employees.
  • Managed FOH to ensure customer satisfaction, tracked and ordered inventory and made FOH schedule
  • Assist with recruiting, interviewing, hiring, and training all FOH staff.
  • Assisted the manager with FOH functions, closing daily checks and reports.
  • Trained in all aspects of FOH and BOH operations including culinary.
  • Supervised FOH for buffet that does 1600 - 3000 covers daily.
  • Support and supervise FOH and BOH staff members.
  • Generated daily FOH reports to ensure updated records of all activity providing the leadership team with information upon request.
  • Hire, train and develop FOH staff; hosts, dining room and banquet servers, bussers, houseman.

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38. Day-To-Day Operations

low Demand
Here's how Day-To-Day Operations is used in Food & Beverage Assistant Manager jobs:
  • Assisted with Managing Day-to-Day Operations.
  • Manage all Food and Beverage day-to-day operations within budgeted guidelines and to the highest standards.
  • Managed 25 staff in the day-to-day operations of food and beverage and catering services.
  • Manage day-to-day operations in Stymies Bar & Grill and Double Eagle Steak & Seafood.
  • Created staff schedules, regulated opening and closing duties to prepare for day-to-day operations.
  • Achieved a reduction in beverage costs from 63% to 29% Oversaw the day-to-day Operations of the department.

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39. Service Staff

low Demand
Here's how Service Staff is used in Food & Beverage Assistant Manager jobs:
  • Developed incentive programs and other morale-boosting programs to ensure high levels of enthusiasm and productivity in service staff while minimizing turnover.
  • Developed and executed beverage training program for service staff.
  • Supervised and trained a wait staff in excess of 85 persons and conducted all service staff performance reviews.
  • Supervised service staff in the daily operation of the Tavern.
  • Managed and trained indoor and outdoor service staff.
  • Interviewed, hired, and trained service staff.
  • Trained service staff on European service etiquette.
  • Performed duties of all F&B service staff.
  • Organized and ran daily pre-service staff meetings.

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41. B Outlets

low Demand
Here's how B Outlets is used in Food & Beverage Assistant Manager jobs:
  • Arranged advertising for F&B outlets, daily planning for Director of Food & Beverage, kitchen and entertainment.
  • Manage the day to day operation of F&B outlets in accordance with all policies and procedures.
  • Oversee menu creation and development to maintain industry trends and seasonal options for all F&B outlets.
  • Improvised a critical path to openings of four brand new F&B outlets.
  • Maintained social media for all F&B outlets.
  • Increased all F&B outlets revenues (approx) 38% to 41% each year.

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42. Staff Training

low Demand
Here's how Staff Training is used in Food & Beverage Assistant Manager jobs:
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.supervision and staff training.
  • Participated in all staff training and development.
  • Staff training, scheduling, and development.
  • Developed clubs wine program with wine dinners, award winning menus, and staff training.
  • Conduct daily pre-shift meetings and regular staff training meetings.
  • Staff training/appraisals/disciplinary Weekly rota Stock Control/Purchasing Attending Head of Department Meetings.

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43. Room Hotel

low Demand
Here's how Room Hotel is used in Food & Beverage Assistant Manager jobs:
  • Organized and directed activities for four food and beverage outlets and banquets for a 400 room hotel with attached water park.
  • Managed food and beverage outlets in 632-room hotel in downtown San Antonio.
  • Contributed to the opening management team for 24 room hotel as an integral member.
  • Assisted Director of F&B in overseeing entire food & beverage operation in a 726 room hotel.
  • Developed from inception a 253 room hotel with a full service food and beverage department and 7000 sq.
  • Manage all Kitchen, Dining Room, Lounge, and Banquet Operations for this newly renovated 200-room Hotel and Conference Center.

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44. Hyatt

low Demand
Here's how Hyatt is used in Food & Beverage Assistant Manager jobs:
  • Assisted in training of staff in compliance with Hyatt standards, rules and procedures.
  • Ensured that each department and exceeds guests expectations and follows Hyatt LRA Standards.
  • Educated staff on Hyatt Brand Standards, to provide authentic service.
  • Created Grand Hyatt New York's Amenity Booklet for Guests.
  • Trained employees on Hyatt service and impact standards.
  • Perform Forbes Task Force Leader duties, planning and implementing strategies to ensure Hyatt receive a 5-star rating.
  • Certified Hyatt !mpact Trainer for the Management "Coaching to Create Commitment" Model.

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45. Inventory Management

low Demand
Here's how Inventory Management is used in Food & Beverage Assistant Manager jobs:
  • Control payroll and equipment costs through efficient allocation of department budget Oversee inventory management and requisition of materials and goods.
  • Assist management on inventory management and controlling operational costs as a part of all controllable expenses.
  • Developed supplier relationships to ensure quality product ordering and inventory management.
  • Control inventory management on a weekly basis for accuracy.
  • Lead inventory management for back-of-the-house to minimize spoilage and working capital impact purchased ingredients.
  • Provided financial reporting, inventory management and software support services for restaurant owner.

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46. B Department

low Demand
Here's how B Department is used in Food & Beverage Assistant Manager jobs:
  • Helped to create and execute standard operating procedures for the F&B department including training and general service procedure methods.
  • Coordinated and managed relationships with all F&B departments to maintain consistent levels of service and discipline.
  • Supervised daily inter-departmental coordination and acted as liaison for all F&B department heads including Catering.
  • Monitored all activities of the Front Office and F&B Department.
  • Managed all operational costs within the F&B department budget.
  • Assist with various other F&B departments
  • Led a staff of 35+ employees within the F&B departments.
  • Assist Food & beverage director in staffing servers, bussers, banquet servers for the F&B department.
  • Oversee the operation of the different outlets which depend of the F&B Department.

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47. Company Policies

low Demand
Here's how Company Policies is used in Food & Beverage Assistant Manager jobs:
  • Handled associate issues appropriately in conjunction with human resources following company policies.
  • Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations.
  • Maintain the flow of business according to company policies, OSHA and Board of Health Regulations.
  • Adhere to and maintain company policies and standards.
  • Experience working in quantity production setting reviewing menus, making only necessary substitutions in accordance with company policies and procedures.
  • Followed food safety procedures according to company policies and health and sanitation regulations.

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48. Beverage Cart

low Demand
Here's how Beverage Cart is used in Food & Beverage Assistant Manager jobs:
  • Managed beverage cart as a business.
  • Hired and scheduled beverage cart employees.
  • Recognized for highest beverage cart sales in golf course history.Waitress/Customer Service.

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49. Marriott

low Demand
Here's how Marriott is used in Food & Beverage Assistant Manager jobs:
  • Managed several hotels around DC Metro area due to the shortage of management staff in the Marriott International Hospitality Industry.
  • Conducted Courtyard Service Essentials and Marriott's Rewards training to new employees.
  • Trained staff in Marriott's Bar Arts and Bar Stars standards.
  • Create the weekly schedule as well as keep count of inventory of marriott products.
  • Executed TIPS responsible alcohol vendors' training for the New Orleans market Marriotts.
  • Established beverage pars and inventory controls that Marriott Corporate implemented company wide.

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50. AAA

low Demand
Here's how AAA is used in Food & Beverage Assistant Manager jobs:
  • Managed the food and beverage operation of Mobil 5-Star and AAA 5-Diamond hotel.
  • Key Accomplishments: Achieved AAA 4 Diamond status from 3 Diamond by training staff in advance hospitality service.
  • Managed all aspects of $12 million food and beverage operations for the 251-room, AAA Four Diamond awarded hotel.
  • Reopened Grille for dinner service developed and established premier specialty brunch to assist hotel in gaining Four Diamond Rating from AAA.
  • Achieved a four star / four diamond AAA certification at the property via product development and customer service training methods.
  • Managed and trained resort staff to adhere to Forbes, AAA Diamond, and JD Power guest rating standards.

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20 Most Common Skill for a Food & Beverage Assistant Manager

Banquet Facility16%
Beverage Outlets9.3%
Weekly Payroll9.3%
Customer Service8.5%
Menu Development7.8%
Guest Satisfaction5.3%
Room Service4.9%
Daily Operations4.6%

Typical Skill-Sets Required For A Food & Beverage Assistant Manager

RankSkillPercentage of ResumesPercentage
1
1
Banquet Facility
Banquet Facility
12.2%
12.2%
2
2
Beverage Outlets
Beverage Outlets
7.1%
7.1%
3
3
Weekly Payroll
Weekly Payroll
7.1%
7.1%
4
4
Customer Service
Customer Service
6.5%
6.5%
5
5
Menu Development
Menu Development
5.9%
5.9%
6
6
Guest Satisfaction
Guest Satisfaction
4.1%
4.1%
7
7
Room Service
Room Service
3.8%
3.8%
8
8
Daily Operations
Daily Operations
3.5%
3.5%
9
9
Food Preparation
Food Preparation
3.2%
3.2%
10
10
Special Events
Special Events
3%
3%
11
11
Beverage Orders
Beverage Orders
2.8%
2.8%
12
12
Beverage Department
Beverage Department
2.4%
2.4%
13
13
Beverage Operations
Beverage Operations
2.4%
2.4%
14
14
Food Cost
Food Cost
1.9%
1.9%
15
15
Inventory Control
Inventory Control
1.8%
1.8%
16
16
Assistant Food
Assistant Food
1.8%
1.8%
17
17
Staff Members
Staff Members
1.7%
1.7%
18
18
Service Standards
Service Standards
1.7%
1.7%
19
19
Micros
Micros
1.6%
1.6%
20
20
POS
POS
1.6%
1.6%
21
21
Bartend
Bartend
1.6%
1.6%
22
22
Labor Costs
Labor Costs
1.5%
1.5%
23
23
Restaurant Operations
Restaurant Operations
1.5%
1.5%
24
24
Coffee Shop
Coffee Shop
1.1%
1.1%
25
25
Monthly Inventory
Monthly Inventory
1%
1%
26
26
Cost Control
Cost Control
1%
1%
27
27
VIP
VIP
0.9%
0.9%
28
28
Training Programs
Training Programs
0.9%
0.9%
29
29
Weekly Schedules
Weekly Schedules
0.9%
0.9%
30
30
CAF
CAF
0.9%
0.9%
31
31
High Volume
High Volume
0.8%
0.8%
32
32
In-Room
In-Room
0.8%
0.8%
33
33
Private Parties
Private Parties
0.8%
0.8%
34
34
Starbucks
Starbucks
0.7%
0.7%
35
35
Customer Complaints
Customer Complaints
0.7%
0.7%
36
36
Front Desk
Front Desk
0.7%
0.7%
37
37
FOH
FOH
0.7%
0.7%
38
38
Day-To-Day Operations
Day-To-Day Operations
0.7%
0.7%
39
39
Service Staff
Service Staff
0.7%
0.7%
40
40
Menu Items
Menu Items
0.6%
0.6%
41
41
B Outlets
B Outlets
0.6%
0.6%
42
42
Staff Training
Staff Training
0.6%
0.6%
43
43
Room Hotel
Room Hotel
0.6%
0.6%
44
44
Hyatt
Hyatt
0.5%
0.5%
45
45
Inventory Management
Inventory Management
0.5%
0.5%
46
46
B Department
B Department
0.5%
0.5%
47
47
Company Policies
Company Policies
0.5%
0.5%
48
48
Beverage Cart
Beverage Cart
0.5%
0.5%
49
49
Marriott
Marriott
0.4%
0.4%
50
50
AAA
AAA
0.4%
0.4%

97,956 Food & Beverage Assistant Manager Jobs

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