Position Purpose: The Assistant General Manager is a senior leader of the luxury hotel and works alongside the General Manager to ensure overall operations of the hotel are successful. This position will primarily focus on food and beverage driving operational success, and ensuring guests enjoy luxury dining and event experiences across all El Monte Sagrado/TAOS venues. 

Essential Duties and Functions/Responsibilities/Tasks:

• Oversee all Food & Beverage Operations in TAOS, NM. 
• Manage daily operations across restaurants, bars, in-room dining, and/or banquet services to ensure seamless execution and exceptional guest experiences.
• Maintain "Service Excellence" and uphold luxury service standards; ensuring all food and beverage outlets deliver impeccable hospitality.
• Recruit, train, and lead F&B staff, fostering a positive and efficient work environment while promoting professional growth.
• Monitor and control budgets, labor costs, inventory, and revenue to drive profitability while maintaining quality standards.
• Collaborate with the banquets and events team to coordinate and deliver successful banquets and catering services.
• Ensure guest satisfaction & implement excellent problem-solving abilities.  
• Address guest concerns professionally, promptly, independently, and efficiently ensuring high satisfaction levels and repeat business.
• Ensure all food safety, sanitation, and alcohol service regulations are met, maintaining a clean and safe dining environment.
• Implement process improvements and best practices to optimize restaurant, bar, and banquet operations.
• Assist in planning and executing F&B strategies related to staffing, menu development, sourcing, and cost control.
• Ensure all food and beverage services align with Heritage Hotels & Resorts expectations, emphasizing quality, consistency, and innovation.

Benefits:

• Part-time employees receive: Dental, Vision and 401k!
• Full-time employees receive: Medical, Dental, Vision, Life, Short-Term Disability, Accident, Critical Illness & 401k!

• Minimum 3+ years of senior leadership experience in food & beverage operations within a luxury hotel or fine-dining establishment, demonstrating expertise in high-end service standards, VIP guest relations, and premium event execution, 
• Proven ability to manage budgets, control costs, and drive revenue growth, with experience in P&L management, labor forecasting, and cost control strategies to optimize profitability without compromising guest experience.
• Strong background in leading, mentoring, and developing teams, with a focus on employee engagement, service training, and succession planning, ensuring a high-performing team that aligns with the brand’s luxury standards.
• Ability to work a variable schedule, including nights, weekends, holidays, and late hours as needed.
• Ability to stand for long periods (10+ hours) and lift/push/reach/carry 30+ pounds occasionally.
• Must have valid NM driver’s license and possess food handling card and beverage certification

Preferred:

• Culinary degree, or accredited business degree, or equivalent
• Convention or high-volume property with multiple food/beverage outlets.
• Must have experience as Food and Beverage Director or Banquet Manager. Dual experience with casual service, counter service, ticketed events and performance events preferred.
• Culinary experience is a plus.
• Bilingual/Spanish speaking
• Strong community relations