Assistant Restaurant Manger is responsible for the front of the house operation to maintain standards in service, operations and maximizing profitability. Duties include but are not limited to:
Monitor standards for front of the house and room service, including but not limited to, personnel administration and performance, and guest service.
Performs other duties as assigned by Restaurant Manager
Works varied schedule including weekend and holidays.
Ensure guest satisfaction with food and beverage services
Maintains visibility and accessibility to guests, staff, and vendors; maintains effective communication with all staff to ensure F&B outlets are performing at established standards.
Ensures that guests’ expectations are met or exceeded. Responds to all guests feedback complaints or problems until resolution
Monitors par levels for supplies and equipment; monitors and maintain proper inventory levels; create purchase orders for supplies and equipment with Restaurant manager approval.
Understands the food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock and production time.
Possesses and maintain through understanding of the industry and stays abreast of industry trends; communicates/incorporates information to assure F&B outlets remain current.
Maintains all food Handlers and documentation to ensure that it is all up to date.
Possesses and maintain thorough knowledge of all beverage selections available and characteristics/description, all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
Prepares accurate and timely reports as required
Assists staff with job functions as needed to ensure optimum service to all guests.
Lead by example, consistently conveying a positive attitude, passion and pride in your work
Education and Experience:
4-year college degree preferable or industry training equivalent
Minimum 3 years previous supervisory experience in hotel dining restaurant
Strong knowledge of the following: customer service; casual, fine dining, beverage service; training skills; and computers (Microsoft Word, Excel, Outlook) Micros POS system experience a plus
Food Safety Certification