Viceroy Hotels & Resorts inspires travelers with one‑of‑a‑kind authentic lifestyle experiences that bring together provocative design and intuitive service in sought‑after locations. A leader in modern luxury, Viceroy’s vibe‑led hospitality is guided by the brand promise “Remember to Live,” an affirmation to create lifelong memories for each guest. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.

Location

Hyatt Centric Santa Monica

Overview

The Assistant F&B Manager is responsible for assisting in coordinating, supervising and directing all aspects of the F&B outlet’s operations, while maintaining a profitable outlet and high quality products and service levels. The role includes marketing ideas to promote business, reducing employee turnover, maintaining revenue and payroll budgets, and meeting budgeted productivity while keeping quality consistently high. In addition, the Assistant Food & Beverage Manager supports the Food & Beverage Manager in overseeing the daily operations of the hotel’s restaurants, bars, banquet facilities, and room service, ensuring the highest levels of guest satisfaction, service standards, and operational efficiency while assisting in financial and staff management responsibilities.

Responsibilities

• Operations Management
  • Assist in managing day‑to‑day operations across all F&B outlets, including restaurants, bars, banquets, and room service.
  • Oversee opening and closing procedures, ensuring compliance with hotel standards.
  • Monitor food and beverage quality, presentation, and service to maintain excellence.
• Guest Service & Relations
  • Ensure guests receive outstanding hospitality and prompt resolution of any concerns.
  • Handle guest requests, feedback, and complaints with professionalism.
  • Support initiatives to enhance guest satisfaction and loyalty.
• Staff Supervision & Training
  • Supervise, schedule, and support F&B team members.
  • Conduct ongoing training in service standards, menu knowledge, and upselling techniques.
  • Assist with performance evaluations and staff development.
  • Ensure consistent guest service excellence and brand standards across outlets.
  • Lead daily stand‑up meetings during shifts (identify VIP, recovery, and groups).
  • Monitor rest (10 min) and meal (30 min) breaks.
  • Allocate time appropriately with a focus on being present on the floor of the outlets.
• Financial & Inventory Control
  • Support the Food & Beverage Manager in budgeting, forecasting, and cost control.
  • Monitor inventory levels and coordinate ordering of supplies.
  • Work with vendors to ensure timely and cost‑effective procurement.
• Compliance & Safety
  • Enforce health, safety, and sanitation standards in all F&B operations.
  • Ensure compliance with hotel policies, licensing laws, and hygiene regulations.
  • Uphold quality control in food preparation and service delivery.
• Event & Banquet Management
  • Assist in planning and executing banquets, conferences, and special events.
  • Coordinate with kitchen, service, and sales teams for seamless event execution.
  • Ensure guest expectations are met or exceeded at all functions.
• Administration & Reporting
  • Prepare operational and financial reports for management review.
  • Collaborate with other departments (kitchen, front office, housekeeping) to support hotel operations.
  • Assist in implementing strategies to drive revenue growth and guest satisfaction.
• General F&B Operations
  • Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
  • Oversee all aspects of the daily operation of the outlet.
  • Supervise outlet personnel.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B managers and keep them informed of issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Assist in coordinating and monitoring all phases of loss prevention in the outlet.
  • Prepare and submit required reports in a timely manner.
  • Ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
  • Monitor quality of service in F&B outlet.
  • Assist in menu planning and preparation.
  • Ensure compliance with all local liquor laws and health and sanitation regulations.
  • Ensure compliance with SOPs in all outlets.
  • Ensure compliance with requisition procedures.
  • Be visible on the floor and assist staff as needed during each meal period.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Ensure the training of employees on SOPs and technical job tasks.
  • Be involved in and/or conduct departmental and hotel training (CARE, One to One, etc.).
  • Interview candidates for front‑of‑house F&B positions and follow standards for hiring approvals.
  • Complete tip reporting.
  • Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three‑meal concept standards.
  • Ensure overall guest satisfaction.

Qualifications

• Physical Requirements:
  • Position requires walking and giving direction most of the working day; must be able to stand and exert well‑paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to bend, stoop, squat, and stretch to complete the full cleaning task if needed.
  • Must be able to lift 30 lbs. on a regular and continuing basis.
  • Must be able to lift trays of food items weighing 30 lbs. frequently.
  • Must be able to push and pull carts equipment up to 25 lbs. occasionally.
  • Requires grasping, writing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual activities.
• Education & Experience:
  • Education: Bachelor’s Degree in Hotel Management preferred. High school or equivalent required.
  • Experience: Previous F&B experience in a similar hotel environment preferred. One year of previous restaurant management experience required.
  • Previous experience in a supervisory or management role within Food & Beverage, preferably in a hotel environment.
  • Strong leadership, organizational, and interpersonal skills.
  • Excellent communication and problem‑solving abilities.
  • Knowledge of food safety regulations, hospitality standards, and cost control practices.
  • Licenses or Certificates: TIPS and ServSafe certified required.
  • Grooming: All colleagues must maintain a neat and well‑groomed appearance (specific standards will be provided).
  • This posting in no way states or implies that these are the only duties to be performed by the colleague occupying this position. Colleagues will be required to perform any other job‑related duties assigned by their supervisor.
  • Viceroy Hotel Group is a leading hotel company that combines desirable location, unique design, destination dining and personalized service that touches the heart and soul of our guests. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success.
• EOE

Reporting Line

Reports directly to the Sr. Food & Beverage Manager and collaborates closely with the Executive Chef and other department heads.

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Source ⇲
globalcareershub.com