Assistant Manager, F&B Floor

J  o  b    D  e  s  c  r  i  p  t  i  o  n

JOB INFORMATION

Title:

Asst Mgr, F&B Floor

Title Description:

Assistant Manager, F&B Floor

FLSA Status:

Non-Exempt

Reports To:

Asst Gen Mgr, F&B; General Mgr, F&B-NC

Supervises:

Bartender-NC; Host Lead; Host-CA; Host-NC; Line Cook 1-CA; Line Cook 2-CA; Line Cook 3-CA; Prep Cook-CA

Approved Date:

10/3/2025 9:20:25 AM

Date Last Edited:

9/5/2025 11:59:09 AM

Locations:

CA Chico; NC Mills River

Function:

Food and Beverage

Business Entity:

Chico Food & Beverage; Mills River Food&Beverage

Cost Center:

F&B Floor

Employee Type:

Full Time

Age Requirement:

21+

Employee Supervisory Classification:

POSITION SUMMARY

The Assistant Manager is a dynamic leadership role responsible for overseeing front-of-house (FOH) operations ensuring exceptional guest experiences, operational excellence, and team performance. Reporting to the Assistant General Manager or the General Manager, this position manages a diverse team of bartenders, hosts, support positions, and servers, driving service quality, financial performance, and compliance with health, safety, and alcohol regulations. The Assistant Manager trains, mentors, and evaluates staff while managing budgets through cost controls and revenue goals. This role fosters a welcoming, high-energy environment, significantly enhancing the Food and Beverage department's success and the company's reputation in a competitive hospitality market.

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Direct FOH operations, overseeing service delivery, hospitality, food quality, and guest satisfaction to create memorable dining experiences in high-volume settings.

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Lead, mentor, and evaluate a diverse team of bartenders, hosts, servers, and support positions, managing recruitment, onboarding, and comprehensive training programs to elevate service standards and foster career growth.

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Conduct performance reviews, deliver counseling, and set development goals for direct reports, fostering a culture of accountability and continuous improvement.

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Drive financially driven goals by managing labor costs, inventory, and POS operations (e.g., comps, voids, opening/closing procedures), implementing strategies to optimize profitability and align with budgetary targets.

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Proactively engage with guests to ensure satisfaction, swiftly resolving complaints with professionalism, and implementing solutions to enhance service quality and build customer loyalty.

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Lead daily pre-shift meetings, weekly training sessions, and monthly operational updates, communicating company policies, specials, promotions, and hospitality priorities to align team efforts with brand standards.

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Analyze FOH operations to identify inefficiencies, guest feedback trends, and opportunities for process optimization, collaborating with management to implement data-driven solutions.

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Ensure compliance with health codes, food safety standards, and responsible alcohol service regulations, maintaining a clean, safe, and welcoming environment that exceeds industry standards.

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Promptly document and address guest or employee incidents, ensuring accurate reporting and timely resolution to mitigate risks.

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Partner with kitchen leadership and other departments to align FOH and BOH operations, ensuring seamless service and operational consistency.

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Will be assigned additional work within the restaurant operation as needed

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Enforce company policies and procedures, maintaining a high standard of operational excellence.

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Drive revenue growth through upselling strategies and guest engagement initiatives.

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Follow and enforce all local/state laws and regulations regarding responsible alcohol service.

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Support special projects or events as assigned, adapting to dynamic business needs with flexibility and leadership.

QUALIFICATIONS

Associate's Degree

Hospitality Management or Culinary Arts

X

3 years

in food and beverage industry

X

1 year

experience in a full-service restaurant

X

1 year

supervisory experience

X

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Proven leadership skills with the ability to supervise and motivate a diverse FOH team, ensuring exceptional service and food quality in a fast-paced environment.

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Comprehensive knowledge of hospitality workflows, restaurant operations, and industry trends, with a focus on guest satisfaction and operational efficiency.

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Exceptional communication skills to convey policies, provide feedback, and build strong relationships with guests, staff, and vendors.

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Proficiency in POS systems, including back-office administration, financial reporting, and transaction management.

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Experience managing labor costs, inventory, and revenue goals to achieve financial targets.

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Basic computer skills, including Microsoft Outlook, Word, and Excel, for scheduling, reporting, and operational documentation.

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Ability to manage multiple priorities, resolve conflicts, and make sound decisions under pressure.

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Proven ability to respond to guest and employee feedback with urgency and professionalism, enhancing service quality.

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Consistent record of regular, prompt, and dependable attendance, with flexibility to work evenings, weekends, and holidays.

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Knowledge of federal, state, and local regulations, including health codes and responsible alcohol service.

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Sitting - Occasionally
• Walking - Constantly
• Standing - Frequently
• Bending (Waist) - Occasionally
• Bending (Neck) - Occasionally
• Lifting - Frequently (50)
• Carrying - Frequently (25)
• Pushing - Occasionally (160)
• Pulling - Occasionally (160)
• Squatting - Rarely
• Kneeling - Rarely
• Twisting (Waist) - Occasionally
• Twisting (Neck) - Occasionally
• Grasping - Occasionally
• Talking - Frequently
• Hearing - Frequently
• Repetitive Motion - Rarely

Frequencies listed represent the percentage of time spent performing the task during a regularly scheduled shift

| Rarely 0-25% | Occasionally 26-50% | Frequently 51-75%  | Constantly 76-100% |

• Indoors - Constantly
• Outdoors - Frequently
• Humid - Occasionally
• Exposure to wet environments - Occasionally
• Extreme changes in temperature - Rarely
• Work near loud noises - Occasionally

The physical demands and work environment described here are representative of those that must be met and respectively encountered by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.