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Food & Beverage Assistant Manager in Lahaina, HI at Diamond Resorts

Date Posted: 10/3/2018

Job Snapshot

Job Description

The Food & Beverage Assistant Manager is responsible to assist in managing all aspects of the daily operations of the Food & Beverage department while training, directing, and monitoring performance of team members.

  • Maintains inventory levels and controls.
  • Maintains cleanliness and proper sanitation of food and beverage areas.
  • Assists in the preparation of department budgets and monitor expenditures to assure cost of goods sold and operating expenses are managed according to budget.
  • Assists in developing menu items and recipes to be sold in the food and beverage outlets.
  • Monitors procedures to improve operations.
  • Establishes work priorities and departmental goals.
  • Coordinates departmental training and development.
  • Consistently reports to management on priorities and activities of department.
  • Directs communication with departments and outside entities.
  • Coordinates with Front Desk to forecast inventory needs based on occupancy.
  • Acts as a business contact with colleagues, purveyors, and the Health Department officials.
  • Ensure compliance with state food, liquor (where applicable), and sanitation laws and regulations.
  • Schedules team members in alignment with business levels.
  • Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction.
  • Maintains complete and current Safety Data Sheet (SDSs) logbook and safety binder for department.
  • Stores chemical and supplies in accordance with company, state, and federal policies.
  • Maintains “A” rating with the Health Department.
  • Completes all required Company trainings and compliance courses as assigned.
  • Adheres to Company standards and maintains compliance with all policies and procedures.
  • Performs other related duties as assigned.
  • High School Diploma or equivalent.
  • A minimum of three (3) years of experience in the culinary field required.
  • A minimum of one (1) year of supervisory experience in the culinary field required.
This position provides immediate supervision to direct reports.  Oversees and controls the work performance of others in a close working relationship, often in the same room or close proximity.  A portion of the time may be spent performing individual tasks similar to those performed by direct reports.  May participate in the interview, selection, and training processes as assigned.  May be responsible for assigning work to direct reports, reviewing results in accordance to policies and procedures, and providing recommendations to management.

  • Health Care – must be state/county-specific.
  • Food Handler’s Card – must be state/county-specific.
  • Alcohol Awareness Training Certification – must be state/county specific.
This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices.  Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.

Specific skills and abilities include, but are not limited to the following:
  • Ability to use all senses to ensure food quality standards are met.
  • Ability to comprehend good quality products and maintain proper consistency on all finished products.
  • Computer proficiency in Microsoft Word, Excel and Outlook.
  • Understand how to develop and implement business strategies.
  • Ability to interpret and create policies, procedures and manuals.
  • Excellent customer service skills.
  • Proficient in time management; the ability to organize and manage multiple priorities.
  • Ability to take initiative and effectively adapt to changes.
  • Recognizes an emergency situation and takes appropriate action.
  • Able to establish and maintain a cooperative working relation.
  • Ability to interpret and create spreadsheets.
  • Able to use sound judgment; work independently, with minimal supervision.
  • Strong analytical and problem solving skills.
  • Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes.
  • Performs well with frequent interruptions and/or distractions.
  • Must be of legal age to serve alcohol.
  • Must be of legal age to sell alcohol.
  • Advanced math skills to include weights and measures.
  • Cash handling skills (the ability to count currency, make and count back change).


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