sbe Corporate

SLS Brickell Hotel & Residences / Assistant F&B Manager

Req No.
Job Requirements


SLS_Brick (VertCrest)


The Assistant F&B Manager is responsible for supervision of the day to day functions that align with the F&B department’s long term goals and objectives, provide excellent customer service, and actively contributes to the departmental requirements and standards. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values.


Major areas of responsibility/ management include, but are not limited to:

  • Oversee all aspects of the daily operation of the hotel’s In-Room Dining/Altitude Pool/SAAMs/Restaurant operation
  • Facilitate department trainings and innovative pre-shift programs.
  • Oversee associate engagement, scheduling, payroll, counseling and quarterly department meetings.
  • Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.
  • Complete daily shift reports and communicate necessary information.
  • Regularly review house counts, forecasts and VIP list to maintain the confidentiality of the hotel and its guests.
  • Communicate and partner with all department leaders and hourly associates to ensure the guest experience is personalized and executed seamlessly.
  • Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
  • Assist in inventory and par levels to ensure they are maintained and to manage in-house products.
  • Circulate department floor, continually communicate with guests (via telephone follow-up) and associates to ensure that each experience exceeds expectations. Lead by example; support the department operation and provide direct service to guests as needed.
  • Insure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the F&B General Manager and or Human Resources.
  • Maintain and strictly abide by federal and state sanitation/health regulations and company policies at all times.
  • Collaborate with the Food & Beverage management team to drive outstanding results and create an exceptional working environment
  • Perform any other reasonable duties as required and directed.



High school or equivalent education

Luxury hotel experience strongly preferred Bachelor’s Degree



Food Handlers Certification and ServSafe/TIPS Certification



  • Minimum of two (2) years’ F&B experience with at least one (1) year outlets supervisory experience
  • Advanced skills in Word, Excel, PowerPoint, Micros, and Outlook; daily use of nearly all programs will occur
  • Fluent bi-lingual operational vocabulary would be an asset.  Fluent english written and conversational vocabulary to include: ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.  Ability to write routine reports and correspondence.  Ability to clearly and effectively speak with guests taking orders and before groups of employees of organization.

  • Ability to add, subtracts, multiply, and divides in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate and percentages in computing guest charges.

  • Absolute Quality Detailed Service ethic.  Well-rounded management and operational troubleshooting and problem solving techniques.  Strong interpersonal staff and guest relations.  Strong team minded management/supervisory style.  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.



Position requires walking and standing most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to bend, stoop, squat and stretch to fulfill tasks. Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Must be able to lift up to 25 lbs. on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 40 lbs. frequently. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.



Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.


Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.


Upon employment, all employees are required to fully comply with sbe rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.


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