Food and Beverage Assistant Manager

2 weeks ago

West Palm Beach Florida, United States The Belgrove Full time

About The Belgrove:
Welcome to The Belgrove, a premier property in the Pyramid Global Hospitality portfolio, where we prioritize our people.

As an organization that values its workforce, we are committed to fostering a supportive and inclusive environment that champions diversity, personal growth, and overall wellbeing.

Our dedication to a People First culture is evident in our employee development initiatives, comprehensive benefits, and our focus on building meaningful relationships.


At The Belgrove, we offer a variety of employment benefits, including extensive health insurance, retirement plans, and paid time off, along with unique perks such as on-site wellness programs and employee discounts.

Moreover, we are committed to providing continuous training and development opportunities to empower our team members to enhance their skills and knowledge for career advancement.


Whether you are embarking on your journey in the hospitality sector or are an experienced professional, The Belgrove provides a collaborative and nurturing work environment that promotes growth and success across our numerous properties.

Join our team and discover the advantages of working for a company that values its employees and is dedicated to delivering exceptional guest experiences.


Position Overview:


The Food and Beverage Assistant Manager plays a crucial role in achieving marketing, sales, profitability, and quality service objectives for the Food & Beverage Department by formulating and executing effective marketing strategies.

This position involves preparing and managing the budget, ensuring quality service for guests, and employing effective leadership and managerial skills.

Key Responsibilities:
Essential responsibilities include, but are not limited to the following:

1. Attaining food and beverage sales targets by implementing marketing strategies and managing costs effectively.

2. Developing a market plan aimed at increasing market share through analysis of sales data and competitive surveys.

3. Executing the market plan by implementing agreed strategies, utilizing effective management practices to set goals, develop strategies, evaluate results, and adjust as necessary.


4. Ensuring that menu engineering aligns with marketing objectives by selecting menu items and recommending pricing based on market trends.

5. Maintaining marketing and merchandising standards of operations.

6. Achieving profitability goals for various dining services while delivering quality service to guests:


7. Developing the food and beverage budget by reviewing departmental recommendations and market trends, preparing a budget package, and presenting it to senior management.

8. Implementing the approved budget, monitoring revenues and costs daily, and taking corrective actions as needed.

9. Controlling costs by adhering to operational standards for forecasting, budgeting, scheduling, payroll management, and other expense management systems.

10. Ensuring that each department operates in accordance with food and beverage standards.

11. Maintaining control over food, beverage, and supply costs and inventory by following established purchasing and inventory control standards.

12. Ensuring ongoing training goals are met by monitoring training programs and ensuring all employees receive necessary training.

13. Maximizing catering sales by ensuring that catering personnel utilize effective selling techniques and adhere to customer service standards.

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