The Associate F&B Manager serves as the primary leader of an assigned food and beverage outlet when acting as department head, and otherwise supports the department head or Assistant Director of F&B. This role is accountable for outlet business performance, team development, guest satisfaction, and financial results when serving as department head. Responsibilities include overseeing operations, scheduling, payroll, hiring, inventory, financial reporting, and training. The Associate F&B Manager leads by example, upholds Boar’s Head standards, and drives continuous improvement within their venue. 

Ker responsibilities include:

Operations & Service Execution

· Oversee day-to-day service operations within the assigned outlet.

· Maintain Forbes and Four Diamond service standards through live coaching and accountability.

· Lead pre-shift meetings, ensure floor readiness, and manage pacing and communication with culinary.

· Coordinate with Banquets, Special Events, Sports, Engineering, and Hotel operations to ensure the outlet is fully prepared.

· Perform other job-related duties as assigned, including temporary reassignment to support operational needs.

· Act as department head when assigned, with full responsibility for outlet performance.

Leadership & Staffing

· Hire, train, and coach front-of-house staff.

· Conduct performance evaluations and participate in progressive discipline when necessary.

· Lead onboarding of new employees and ensure team understanding of resort expectations.

· Foster a professional, productive, and inclusive work environment.

Financial Controls & Reporting

· Write weekly schedules aligned with forecasted business.

· Complete payroll edits, tip reporting, and overtime review.

· Participate in month-end reporting.

· Manage inventory, assist in ordering, and control product waste and usage.

· Own outlet-level financial performance when acting as department head, including budgets, forecasts, and expense control.

Collaboration & Communication

· Work closely with the Assistant Director of F&B and Executive Chef.

· Participate in outlet leadership meetings and communicate updates to the team.

· Ensure proper handoff to MODs or peers during days off or transitions.

· Collaborate on training, beverage programming, and event execution.

QUALIFICATIONS

· 3+ years of F&B leadership experience, ideally in a hotel, resort, or multi-outlet environment.

· Proven ability to manage teams, guest experience, and outlet performance.

· Strong knowledge of scheduling, payroll systems, and labor management.

· Excellent communication and organizational skills.

· Experience with beverage operations and collaboration with BOH teams.

ADDITIONAL REQUIREMENTS

· Must be available for a flexible schedule including nights, weekends, and holidays.

· Must be able to stand for long periods and lift up to 25 lbs.

· Role supports and upholds Boar’s Head Resort’s Standards, defined by Preferred Hotel Group and Forbes standards of service and guest care.