Assistant F&B Manager

Pyramid Global Hospitality•Berkeley, CA

About The Position

Responsible for overseeing the daily operations of the hotel’s restaurant; ensuring excellent guest service, high-quality food and beverage offerings, and overall profitability. This role involves managing restaurant & Banquet staff, maintaining inventory, enforcing quality standards and optimizing service efficiency while upholding hotel polices and brand standards. PYRAMID GLOBAL HOSPITALITY® is a trailblazer in the development, management, marketing and owner‐advisory services of resorts, hotels, conference centers and exclusive private clubs. PYRAMID’S distinguished and proven reputation is deeply‐rooted in core values that are focused and aligned with a people-first mentality. The company leadership and valued associates are passionately committed to delivering the industry’s most authentic, enchanted, soulful, vibrant, unrivaled and memory‐making experience. PYRAMID’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with prestigious national and international awards.

Responsibilities

Responsible for daily restaurant operations, banquet operations, including dining service, reservations and guest interactions.
Ensure a smooth and efficient workflow between the kitchen, bar and front of the house teams.
Monitor food and beverage quality, presentation and service standards.
Maintain compliance with health, safety and sanitation regulations as well as liquor laws.
Provide a welcoming and memorable dining experience for guests.
Address guest inquiries, complaints and special requests professionally and efficiently.
Implement strategies to enhance guest satisfaction and encourage repeat business.
Monitor reviews and feedback to continuously improve service quality.
Monitor the inventory of food, beverage and supplies as well as labor expenses, ensuring cost effectiveness.
Collaborate with the sales and culinary teams to develop special promotions, seasonal offerings and themed events to attract guests.
Train, schedule and supervise servers, hosts, bartenders, bussers, F&B attendants and any other role which reports to the restaurant.
Ensure associates adhere to hotel policies, grooming standards and service protocols.