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Why us?

Sage has moved beyond cookie cutter to light the way—not for what our hotels “should be”, but “could be”. At Sage Hospitality Group, we’re looking for people who aren’t afraid to step a little outside of the box. Our associates are the best in the business. Smart and calculated, authentic and different, creative and independent.

Job Overview

The Assistant Food & Beverage Manager assists in the management of daily restaurant operations, Room Service, Bar, and catering in order to achieve customer satisfaction and quality service. Manages menu updates, promotions, guest service, accurate ordering. Implements beverage and liquor control procedures and ensures liquor law compliance. Aligns of company policies and brand standards. Responsible for quality service, achieving financial and service goals, and managing within approved budgets.

Responsibilities

+ Assist in overall supervision of the department as outlined in manager's job description.

+ Complete environmental checklist for dining room.

+ Spot check liquor pars. Order daily supplies.

+ Hold pre-meal meetings.

+ Follow up on established training steps.

+ Handle guest comments and complaints and ensure guest satisfaction.

+ Stay on the floor during peak hours.

+ Communicate with guests and receive feedback.

+ Observe, teach and correct staff's service.

+ Monitor each guest experience.

+ Examine food preparation and beverage presentation.

+ Maintain condition of dining room, lobby lounge, morsels, mini bar and room service.

+ Assist manager in; scheduling, completing weekly payroll, and forecasting both weekly and monthly.

+ Participate in recruitment, management and discipline of associates as needed.

+ Prepare maintenance request and follow-up.

+ Monitor food and liquor requisitions and food waste.

+ Check bar controls, shot glass use, red lining, and bottles totally empty daily.

+ Must be familiar with and adhere to all liquor liability laws.

+ Must know emergency procedures and work to prevent accidents.

Qualifications

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

+ Excellent comprehension for assisting with guest and associate matters.

+ Vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

+ Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

+ Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.

+ Must have knowledge of chemicals/agents for training purposes.

Physical Demands

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

+ Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.

+ Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.

+ No kneeling required.

+ Mobility -95% of shift covering all areas of outlets supervising.

+ Continuous standing to assist at hostess station -minimal stationary standing.

+ Climbing stairs -varies by location.

+ No driving required.

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

**ID:** _2025-29971_

**Position Type:** _Regular Full-Time_

**Property** **:** _Cambria Hotel_

**Outlet:** _Cambria Bistro_

**Category:** _Restaurant Operations_

**Min:** _USD $20.00/Hr._

**Tipped Position:** _Yes_

**_Address_** **:** _632 Tchoupitoulas St_

**_City_** **:** _New Orleans_

**_State_** **:** _Louisiana_

EOE Protected Veterans/Disability