A rare and exciting Assistant Restaurant Manager opportunity exists for the candidate who has the right blend of experience in upscale restaurant, multiple outlet supervision with a hands-on ownership mentality.
Oversees supervisor and servers under direct supervision to follow through this task. Presets tables in assigned area and follows serving and cleaning procedures as outlined in the Culinary Services manual.
Being courteous to the members at all times. Taking member food orders, serving food, bussing table and resetting table once member has departed as needed.
To be familiarized with the daily menu offerings with special regard to chef pre-meal. Leads questions and answers at pre-meal briefing.
Keeping dining room and work area, neat and orderly at all times. Follows daily sanitation cleaning schedules. Oversees supervisor with assigning tiers 1,2,3 to specific cleaning and sanitation duties.
Oversees supervisor, Tier 1, 2, 3 servers and assigns duties for opening and closing side work.
Is alert to the likes and dislikes of members when serving food and making the chef and manager promptly aware of any problems.
Assists manager with in-service training sessions with co-workers to keep abreast of current knowledge in the field.
Cooperates and coordinates work activities with co-workers to ensure a smoothly run department.
Willing to learn the art of food serving, must have pleasant personality and ability to communicate well with diverse team and residents
Takes initiative to manage/ own and lead servers on the floor.
Administrative duties to include printing signs, printing menu packets, and other supporting documents as needed.
End of shift reports to include sales for lunch, dinner and take out. Details of any issues or accolades with service or culinary for day.
Reservations and floor plans for regular and special events.
Support to catering, special events and other outlets when needed.
Engages with residents with an attitude of “I can do it!”
Perform clerical tasks on a daily basis according to weekly schedule or as directed, including job assignments, weekly scheduling, evaluations and activity reports.
Assists in completing effective performance appraisals in a timely fashion. Provide performance improvement plans as needed.
Responsible for meeting budget expectations including the active growing of sales.
Ensure the establishment of procedures and methods for restaurant operations. Coordinate activities with other food service units as requested.
Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, safety, uniforms, sanitation, cash handling, equipment upkeep, customer service and food presentation.
Coordinate monthly meetings with staff to coordinate Department’s efforts so that customer satisfaction goals are met.
Ensure that through pre-meal meetings that all staff are well versed on the daily menu, portion sizes and presentation. Develop and implement an interactive customer feed back program.
Conduct orientation of new staff. Assist with on-the-job training program.
Counsel and instruct employees as necessary. Review and evaluate the performance of assigned staff.
Responsible for the creation and maintenance of assigned staff’s schedule and assignments.
Manage absences and shortages in such a way as to maintain service while keeping overtime to an absolute bare necessity. Calling “on call staff” and supporting and assisting with shift coverage.
Communicate regularly and effectively to the staff to ensure that they know, understand and follow all Department and Center policies and procedures.
Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identify and resolve interpersonal conflicts constructively. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present department in a positive manner when dealing with visitors, residents and staff. Consistently maintain a courteous and pleasant attitude toward visitors, residents and staff. Communicate effectively in both written and verbal form.
Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow up. Exercise initiative, seeking additional tasks and projects from manager. Accept assignments readily. Recognize problems independently and work toward improving systems and procedures. Communicate with manager as to any problems relating to missing or defective equipment.
High school diploma or eqivilent required.
College degree preferred.
2 years of restaurant management experience required.
Ability to communicate (both verbal and written) effectively with customers.
Ability to write letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style.