F&B Assistant Manager CAS

Main Duties and Responsibilities:

• Support the Restaurant Manager in leading, coaching, and developing team members.
• Assist with staffing, training, scheduling, and performance management.
• Ensure the restaurant is prepared for service and maintained according to company standards.
• Supervise staff and ensure compliance with service, grooming, and operational procedures.
• Monitor inventory, supplies, and equipment to maintain established par levels.
• Coordinate with Reservations, Sales, Culinary, Human Resources, and other departments as needed.
• Maintain awareness of industry trends and local competition.
• Assist with inventory controls, financial tracking, and secure handling of all transactions.

Required Qualifications:

• Minimum of 2 years college degree.
• Minimum of 1 year’s hotel/restaurant management preferable
• Previous hotel-related experience
• Demonstrated knowledge of service and F&B operations
• Solid negotiation, persuasion, communication, presentation and public speaking skills with high level of creativity and innovation
• Food Handler’s Certificate, First Aid and CPR