Assistant Food Beverage Manager - The Broadview Hotel

Job summary

Lead front-of-house service and banquet operations, ensuring excellent guest experiences and effective coordination with Sales, Culinary, and other hotel departments. Support staffing, training, scheduling, inventory, reservations, cash handling, service standards, and continuous improvement of food and beverage operations.

Job details

A collection of heritage-driven, neighbourhood-centric hotels. Archive Hospitality Group began with a mission: Revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location and welcome travelers and locals alike to share memorable experiences. From the people and places we encounter to the connections we make; we aim to create space for all. We strive to bring the same level of quality, commitment, and dedication we give to our properties to the Archive Team. Position: Assistant F&B Manager The Role at a Glance: This position plays a key role within the hotel. A natural leader with a passion for hospitality, you love to maximize guest satisfaction by ensuring that our food & beverage services, outlets, and operations are functioning in the most optimal manner possible. You take pride in training, supervising and engaging & inspiring a team of Front of House staff. Your Day To Day Duties: Act as a FOH service leader by demonstrating exceptional guest service standards and supporting the FOH service staff on the floor at all times when on duty, for Rooftop Oversee the setup, execution, and breakdown of banquet events, ensuring alignment with event details and service expectations. Review banquet event orders (BEOs) and coordinate with Sales and Culinary teams to ensure accurate and timely execution. Lead banquet service during events, managing pacing, staffing deployment, and overall flow of service. Maximize guest satisfaction and hotel profitability by ensuring that Food & Beverage services, outlets and operations are functioning in the most optimal manner possible. Involved in interviewing, hiring, training, mentoring and leading the FOH (front of house) team members with a focus on growth and development through performance evaluations, resolving problems, providing open communication and coaching when appropriate. Improve and maintain service-related internal administration systems to further benefit the department. Assist in identifying ways of increasing Food and Beverage revenue. Involved in forecasting labour and team scheduling that align with business needs. Implement and guide training to improve service levels within the department which includes onboarding, rolling out steps of service and overall service standards. Elevate food and beverage service and presentation by proposing initiatives to the F&B Manager. Ensure proper cleaning and organization of service stations, bars, dining rooms, equipment, tables and chairs and checklists within the department. Assist with the setup and operation of audiovisual (AV) equipment during designated program evenings. Follow-up on maintenance deficiencies and ensure everything is in working order. Communicate equipment shortages and propose quotes for replenishment. Engage with team to keep them motivated with consistent feedback, recognition, development and accountability. Guest engagement and accountability for service scores and guest feedback and to work to build regular guests. Partner with the F&B management team and General Manager to maintain service standards. Maintain daily cash balance of F&B Petty Cash, floats, and Drop Safe. Assist in inventory management, including ordering and weekly inventory counts. Communicate and work with all departments to ensure that every guest receives excellent service. Review guest feedback platforms and provide appropriate feedback and suggestions to Staff and F&B Manager. Manage reservations for all F&B outlets. Comply with all Archive standards, policies and procedures at all times. Other tasks and responsibilities as assigned by management. You have: A minimum of 2 years of experience in a leadership role within restaurants, hospitality. The ability to prioritize, organize and complete work assignments. Familiarity with various POS systems is an asset. Strong leadership skills including ability to problem solve, motivate staff and exude excellent guest service practice at all times. The ability to work efficiently in a fast-paced environment and handle stress effectively. Strong communication skills Bar background, with knowledge of cocktail theory, wine and spirits. Knowledge of classic service styles and Event/Banquet servicing and awareness of current industry trends Knowledge of costing, pricing, and menu construction an asset Special Requirements and Certifications: Smart Serve Certification Ability to meet the physical requirements of the job What We Offer: A fun and fast-paced environment; casual and flexible work environment. We are committed to delivering exceptional service and making every guest experience a memorable one. Competitive salary, incentive & benefits. Inclusivity: Our team fosters a culture of inclusion and belonging for both team members and guests. We celebrate diversity, collaboration and uniqueness.

What you’ll do

Lead front-of-house service and banquet operations, ensuring excellent guest experiences and effective coordination with Sales, Culinary, and other hotel departments. Support staffing, training, scheduling, inventory, reservations, cash handling, service standards, and continuous improvement of food and beverage operations.

Requirements

Requires at least two years of leadership experience in restaurants or hospitality, strong communication and problem-solving skills, and the ability to lead teams and work effectively in a fast-paced environment. Bar experience and knowledge of cocktails, wine, spirits, classic service styles, and banquet service are expected; Smart Serve certification is required, while POS familiarity and knowledge of costing, pricing, and menu construction are assets.

Benefits

• Competitive Salary
• Incentives
• Benefits
• Casual and Flexible Work Environment

Listed skills

• Point-of-sale systems · Preferred
• Problem solving · Preferred
• Cash handling · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food and Beverage Operations
• Front-of-House Leadership
• Guest Service
• Banquet and Event Service
• Staff Training and Development
• Team Scheduling
• Labor Forecasting
• Inventory Management
• Cash Handling
• Reservation Management
• Point-of-Sale Systems
• Cocktail, Wine, and Spirits Knowledge
• Service Standards
• Problem Solving
• Communication
• Audio-Visual Equipment Setup

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Customer Service & Support

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