Assistant Food & Beverage Manager

Organization- Hyatt Regency BostonSummaryThe Assistant Food & Beverage Manager supports the daily leadership and execution of the Food & Beverageoperation, including Avenue One, The Lobby Bar, In-Room Dining, and Banquets as needed. This role helpsmaintain service standards, colleague engagement, guest satisfaction, cleanliness, organization, and operationalefficiency. The Assistant Food & Beverage Manager leads by example, supports a respectful and inclusiveenvironment, and helps ensure each guest experience reflects Hyatt’s standards.ResponsibilitiesThe responsibilities outlined below are provided as a representative sample of the essential functions of thisposition and are not intended to be an exhaustive list; additional duties may be assigned as necessary. Manage daily Food & Beverage operations in Avenue One, The Lobby Bar, and In-Room Dining. Assist with banquet operations as needed, including event execution, service flow, colleague support, andguest/client satisfaction. Lead, train, coach, and support Food & Beverage colleagues during restaurant, bar, in-room dining,banquet, and special event operations. Monitor service standards, guest experience, cleanliness, safety, responsible alcohol service, timing,presentation, and overall operational consistency. Assist with scheduling, payroll support, inventory awareness, ordering, revenue opportunities, labormanagement, and other basic operational controls. Coordinate with culinary, stewarding, banquets, events, purchasing, front office, finance, human resources,and other hotel departments. Promote a respectful, inclusive, organized, colleague-focused, and guest-centered service environment.Salary Range: $67,200 - $75,600 AnnuallyQualifications At least one year of Food & Beverage supervisory experience required. Hotel Food & Beverage experience preferred. Experience working in a unionized environment preferred. Strong leadership, communication, organization, training, guest recovery, and relationship-building skills. Must be able to work flexible shifts, including mornings, evenings, weekends, holidays, and business-demandshifts. Ability to stand and walk for extended periods, work in a fast-paced service environment, and assist withoperational needs across outlets, banquet spaces, kitchens, and back-of-house areas. Ability to work flexible shifts, stand for extended periods, work in hot or cold kitchen environments. Lift andcarry up to 50 pounds.