Assistant Manager - Food and Beverage

What are we looking for? To successfully fill this role, you should demonstrate the following qualities, skills, and experience:

Minimum 3 years of Food & Beverage supervisory or leadership experience, preferably in hotel restaurant, lounge, Grab & Go, or multi-outlet operations; banquet experience is an asset.

Valid Food Handler Certification and Smart Serve Certification.

Strong leadership, coaching, communication, and conflict resolution skills.

Strong guest service skills with the ability to resolve concerns professionally.

Working knowledge of scheduling, inventory control, labour management, revenue generation, and basic financial controls.

Comfortable using point-of-sale, reservation, scheduling, inventory, reporting, and Microsoft Office tools.

Organized, adaptable, detail-oriented, and able to make decisions in a fast-paced environment.

Post-secondary education in Hospitality Management, Business, or a related field is considered an asset.

Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays.

What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodation, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! 

This job is posted for an existing vacancy. 

The salary range for this job is $55,000 - $61,000.

Hilton Mississauga/Meadowvale welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process. 
ACCESSIBILITY Hilton Hotels and Resorts are committed to providing equality of services, access to facilities for all our guests. For more information on this hotel's Accessibility for Ontarians with Disabilities (AODA) policy and plan, please contact the hotel at:
[email protected]
Toll Free: 1-844-398-0378 
 

What will I be doing?  

As an Assistant Food & Beverage Manager, you will help lead outlet operations while supporting banquet operations when needed. You will assist with daily service execution, Team Member coaching, guest satisfaction, cost control, and revenue initiatives. Specifically, you will be responsible for:

Report directly to the Food & Beverage Manager and act as Manager on Duty for Food & Beverage outlets when required.

Oversee daily operations in the restaurant, Grab & Go, outlet activations, and other Food & Beverage areas as required.

Support banquet functions, meetings, events, and group business in coordination with Banquet leadership when business needs require.

Maintain strong guest service by being present on the floor, resolving concerns promptly, and supporting service recovery.

Assist with recruiting, onboarding, training, coaching, scheduling, and developing Food & Beverage Team Members.

Lead pre-shift meetings and ensure Team Members are informed about menus, promotions, reservations, events, and service expectations.

Ensure consistent service standards, opening and closing procedures, shift handovers, cleanliness, and operational readiness.

Support revenue growth through upselling, menu knowledge, promotions, outlet activations, and guest engagement.

Monitor labour, inventory, ordering, product rotation, waste, supplies, and controllable expenses to support profitability.

Oversee cash handling, point-of-sale procedures, billing accuracy, discounts, voids, and daily closing processes.

Ensure Team Members understand menu items, ingredients, allergens, dietary requests, responsible alcohol service, and hotel information.

Use point-of-sale, reservation, scheduling, inventory, and reporting tools to support accurate communication and decision-making.

Comply with food safety, health and safety, responsible alcohol service, security, fire regulations, and all hotel policies and procedures.