Job Details: Job Location: 137 S 4TH ST - Highlands, NC, Salary Range: Undisclosed, The Assistant Food & Beverage Manager oversees all aspects of the F&B operations and all its services. This is including set-up of each meal period, service of outlets, creation of concepts and innovating the department while focusing on detail, quality and customer service. The Assistant Food & Beverage Manager is also responsible for all aspects of supervision of restaurant staff. The Assistant Food & Beverage Manager will report to the Food and Beverage Manager. Responsibilities Achievement of budgeted food sales, beverage sales and labor costs Overseeing annual/quarterly inventory projects and ensuring your budget requests are submitted on time Completion/Supervision of Payroll & Tips in an accurate and timely fashion Schedule staff as necessary to ensure adequate and consistent levels of service Inspects table, place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, and attractive Maintaining the Hotel Bar control policies, in accordance with State laws Following of proper purchasing and requisitioning procedures Maintain records for equipment inventory’s, monthly stock inventory, labor cost, food cost etc. Development and maintenance of all department control procedures Development and maintenance of department training manual Liaise on an on-going basis with your Restaurant manager to ensure all client needs and requirements will be me Ensure you are on the floor touching tables during services Provide quick service for last minute changes Co-ordinate the general housekeeping of the restaurant, public areas, kitchen, storage areas, entrances, etc. Manage staff training and development Qualifications: A degree in hospitality or business management is desired Previous supervisory experience is desired Knowledge of food and beverage operations and preparation is desired Excellent communication and guest relation skills in English The ability to work well with a large group of people in a team environment Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results Must maintain composure and objectivity under pressure Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests Must have the ability to work a flexible schedule including nights, days, weekends and holidays