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About the Role

To manage, direct and organize restaurant operations to maintain high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.


  • Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to the hotel's policies and procedures.

  • Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.

  • Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained by calculating inventory, ordering, retrieving and stocking product. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.

  • Schedules and directs staff in their work assignments. Assigns in detail specific duties to all team members under supervision for efficient operation of the kitchen/restaurant.

  • Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.

  • Ensures compliance with all hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.

  • Listen actively & communicate clearly while interacting with customers to promote food products & directing staff activities. Analyze feedback from clients & team members, make decisions and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation & service to customers.

  • Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.

  • Audits food storeroom items and storage to maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout kitchens including walk-in and reach-in boxes.

  • Demonstrates positive leadership characteristics that inspire team members to meet and exceed standards, and promote team member empowerment.

  • Other duties as assigned.


  • Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

  • Ability to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, to collect accurate information, and to resolve problems.

  • Ability to utilize computers to accurately charge customers, create forecast and revenue reports and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.

  • Ability to supervise large staff and accomplish goals on a timely basis.

  • Ability to perform duties within extreme temperature ranges.

  • Ability to work under pressure and deal with stressful situations during busy periods.

  • Ability to continuously perform essential job functions on a variety of shifts, for extended periods of time.

  • Considerable skill in mathematical skills necessary to interpret reports and budgets.

  • Ability to listen, and communicate effectively.

  • Ability to communicate in Spanish helpful.

  • Ability to access and accurately input information using applicable computer systems.

  • Ability to stand, walk and continuously perform essential job functions.

  • Hearing and visual ability to observe and detect signs of emergency situations.

  • Ability to push/pull cart/ table weighing up to 150 lbs.; grasp, lift to waist and carry items weighing up to 50 lbs.

  • Strong leadership skills.

  • Knowledge of inventories, scheduling, and productivity.

  • Interpersonal skills to provide overall guest satisfaction.

  • Ability to effectively manage time.

Assistant Food and Beverage Manager

You will be redirected to Zachry Hospitality's website. Please send your resume when applying

San Antonio, TX, USA

Full time and Part Time


  • High school graduate or equivalent required.

  • Minimum of 4 year college degree preferred


  • Minimum of 3 years Full Service Food & Beverage Operational experience preferred. Leadership experience preferred.

  • Microsoft Word, Excel, Outlook basic skills. Great communication and organizational skills required.


  • Food Handlers Certification required.

  • TABC required.

  • CPR certification preferred.


  • Medical, Dental and Vision Insurance

  • Life Insurance

  • 401k

  • Paid Leave

  • Referral Bonus Program

  • Employee Assistance Program

  • Paid Time Off Program

  • Hotel Discount Program

  • And Many More

About Fiume Pizzeria and Wine Bar

Fiume - in English meaning river - is a restaurant concept that merges the authentic flavors of Italy with traditional Texas ingredients. The artisan, Texas-crafted pizza incorporates local flavors that highlight Neapolitan-style pizza in what we define as Texapoletana.
Fiume - also once a city in Italy - was known as a cultural melting pot in the height of its existence. Similarly, the San Antonio River is the core of our dynamic and culturally diverse city of San Antonio. Our vision and menu are exemplary of an elevated dining experience revered for its deep local roots and hyperlocal culinary craftsmanship.

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