Assistant Manager, Food & Beverage

Supervisory Responsibilities:

  • Assisting with onboarding and training
  • Participate in weekly meetings
  • Assist in directing everyday activity, plan and assign work
  • Help develop your team and improve their performance through coaching and feedback, and assist in creating performance and development goals for team
  • Train team to make sure they deliver with compliance and to the standards we expect
  • Promote teamwork and quality service through daily communication and coordination with other departments
  • Oversee the opening/closing procedures of the Cattleman’s Club


  • Assist with updating and maintaining menus. This includes event specific menus for special occasions.
  • Ensure members are positively impacted by fostering an environment focused on exceeding member expectations. Promptly respond to service complaints and take appropriate actions to ensure member satisfaction
  • Accountable for accurate and timely ordering of food/beverage products and maintenance of par levels to control food/beverage costs.
  • Responsible for performing duties and tasks of all restaurant positions, as demonstrated through hands-on involvement, to ensure productivity and efficiency of all restaurant stations (e.g., bar, kitchen, etc…), especially during peak business levels. Assist in accurate and timely completion and analysis of monthly inventory.
  • Ensure a safe guest and work environment to reduce risk of injury and accidents, including prompt completion of accident reports in the event a member/guest or employee is injured.
  • Ensure credit and financial transactions are handled securely
  • Inventory control
  • Office administration duties such as invoices, POS updates, and event documentation
  • Vendor communications
  • Verify and approve employee payroll records for accuracy
  • Familiarize self with Company Health and Safety Policies and ensure your areas promote and comply with them
  • Familiarizes yourself with property safety, first aid and fire and emergency procedures and actively enforce these in your area of responsibility
  • Other ad-hoc duties – unexpected moments when we have to pull together to get a task done

Required Skills/Abilities:

  • Work long and perhaps erratic hours which include nights, weekends, and holidays.
  • In-depth knowledge of the food industry.
  • Strong working knowledge of related computer software, especially restaurant management software.
  • Must have high level of interpersonal skills with ability to handle sensitive and confidential information appropriately.
  • Must have strong written and oral communication skills to tactfully and professionally interact with individuals at all levels of the organization and outside the organization.
  • Must be able to influence others and build positive work environments and relationships through enthusiasm, sociability, supportiveness, insight, cooperation, and assertiveness.
  • Must demonstrate ability to build trust and respect in order to motivate and inspire high performance from others.
  • Must be able to think on their feet and quickly synthesize information using common sense and reasoning to analyze and resolve issues while including appropriate people in decision making process.
  • Must be able to work independently as well as productively in a team setting.
  • Must have ability to multitask, prioritize, and adapt to unforeseen priority changes.
  • Must demonstrate self-reliance, stamina, and drive.
  • Must have high levels of objectivity and emotional consistency with the ability to remain level-headed.
  • Must strive to continuously build knowledge and leadership skills with an open mind to constructive feedback.
  • Must commit to long hours of work when necessary and ensure work responsibilities are covered when absent.
  • Must

Education and Experience:

  • High School degree
  • 1+ years’ related experience in fine dining resort atmosphere
  • Must obtain certifications or permits as required by local and/or state governmental agencies.


Physical Requirements:

  • Prolonged periods standing and walking.
  • Must be able to access and navigate all areas of restaurant.
  • Must be able to lift up to 40 pounds at times.
  • May be required work in excessive heat and cold in association with the kitchen environment.

Work Environment:

The employee is required to work in an environment that is fast paced, busy and has moderate to high noise levels.  They are occasionally exposed to wet and/or humid conditions, such as exposure to industrial dishwasher as well as excessive cold/heat and outside weather conditions.  The employee is sometimes exposed to cleaning and other chemicals commonly used in the food industry.  The employee is frequently exposed to potentially dangerous restaurant equipment, including but not limited to knives, blade-based machinery, ovens, open flames, hot equipment, and hot oil.


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