Asst Restaurant Manager

As a member of our hospitality team, the primary responsibility of an Assistant Restaurant Manager is to assist the Director of F&B in the daily operations of a restaurant, as well as other areas such as the bar/lounge and room service if applicable. The level of responsibility may vary depending on sales volume, the number of meals served, and the complexity of the operation, working collaboratively with the food and beverage management. This role is responsible for supervising the day-to-day activities, ensuring all sanitation standards are met and operations run smoothly. This includes overseeing associates, providing guidance, and addressing issues that may arise. During peak meal periods, this role actively participates on the floor, to ensure excellent guest service.

• Assists with training, supervising, and effectively managing staff to ensure unwavering compliance with food & beverage policies and exceptional service standards.

• Upholds impeccable service and sanitation standards, ensuring the restaurant, bar/lounge, and room service areas consistently meet and exceed guest expectations.

• Ensures meticulous adherence to food handling and sanitation regulations, prioritizing the safety and well-being of guests and staff.

• Vigilantly monitors alcohol beverage service, ensuring full compliance with local laws, and provides thorough training to staff, including TIPS certification.

• Exhibits expertise in managing beverage purchasing, inventory, and control procedures, fostering a well-trained and efficient team.

• Collaborates seamlessly with the Chef and managers to develop innovative promotions, tantalizing menu items, and visually stunning presentations.

• Conducts engaging pre-meal briefings, equipping staff with in-depth knowledge of menu items, ingredients, and preparation methods to enhance guest experiences.

• Embodies a commitment to unparalleled guest service, overseeing the entire guest journey from entry to departure, including seamless handling of special events and room service with finesse.

• Ensures staff has a comprehensive understanding of equipment operating procedures and expertly manages the point-of-sale system for seamless operations.

• Maintains a meticulously organized uniform inventory and thoughtfully reviews staffing levels to balance guest service excellence with operational efficiency.

• Prioritizes associate training on accident prevention and remains highly responsive to guest feedback and complaints, promptly addressing and resolving concerns.

• Cultivates a culture of empowerment, encouraging associates to deliver excellence in customer service and consistently improve their performance.

• Conducts thorough interviews, makes skillful hiring decisions, and conducts effective performance appraisals for both management and hourly associates.

• Demonstrates strategic acumen in implementing marketing plans, and maximizing revenue opportunities while effectively managing budgets.

• Upholds strict standards of cash and liquor control procedures, ensuring adherence by all restaurant associates to maintain integrity and profitability.