Food and Beverage-Assistant Manager (oc)

The hiring organization is a distinguished hospitality establishment known for managing multiple front-of-house (FOH) food and beverage venues, including popular dining destinations such as the 500 Grand Café and Westside Bistro. This company is committed to delivering exceptional culinary and dining experiences while fostering an educational environment that supports practical student learning in hospitality and food service sectors. As part of this dual mission, the organization not only prioritizes guest satisfaction but also aligns its operations with ongoing educational programs, providing applied learning opportunities that benefit students preparing for careers in the industry. The environment is dynamic and fast-paced, combining commercial food and beverage services with a strong educational framework, positioning it as a unique leader in both hospitality management and workforce development.

The role of Food and Beverage Assistant Manager (on-call) is pivotal in ensuring smooth, efficient daily operations of all assigned food service venues, including catering and banquet services. This managerial position requires overseeing every aspect of FOH operations—from staff training and supervision to inventory management and financial budget adherence—to maintain high service standards and operational effectiveness. A key aspect of this role involves collaborating closely with various departments and leadership teams such as the Catering Director and Executive Chef, especially around special event coordination and banquet execution. The Assistant Manager must lead with excellence, utilize operational data, and employ effective communication techniques to keep all teams informed and aligned on service goals.

In addition to operational oversight, the Assistant Manager embraces a mentorship and training role, contributing to the Academy’s focus on student education by creating regular opportunities for applied learning within daily operations. This means the successful candidate will be highly engaged in guiding and evaluating both paid staff and students, ensuring that service quality and educational objectives meet organizational standards. As the position is primarily on-call, it also requires flexibility, a readiness to step in as needed, and a strong proactive nature to respond to the evolving demands of hospitality venues. Compensation and employment details are based on the on-call, part-time nature of the role, with the company offering benefits based on employment status and hours worked.

Overall, this position is an excellent fit for professionals passionate about food and beverage management, who are eager to foster a team-oriented atmosphere and promote continuous improvement both in guest service and student development. This role not only involves managing day-to-day operations but also contributes to the broader mission of developing future hospitality talent within a supportive, high-quality service environment.