Position Summary: The main function of the Assistant Restaurant Manager is to oversee all aspects of the Restaurant's operations, to insure first quality food and beverage service.

Accountabilities: The ultimate responsibility of the Assistant Restaurant Manager is to ensure that all outlets produce a quality product for the guests while remaining profitable and maximizing Guest service scores. To accomplish this, the Assistant Restaurant Manager is expected to market ideas to promote business, reduce employee turnover, maintain payroll budget, maintain sales/revenue budget, and increase productivity while keeping quality consistent.

Qualification Standards

Education & Experience:

• At least 4 years of progressive experience food & beverage
• Valid ServSafe & TIPS Certificate preferred
• High School diploma or Certificate equivalent required
• Previous supervisory responsibility required

Tools & Equipment:

• Calculator, computer, copier, scanner, other office equipment
• Credit card authorization machine, cash register
• CO2 Systems, keg tap systems, blender, sound system, wine opener
• Telephone, two way radios
• Ability to work in Excel, Word and various other software programs

Work Environment:

• Under variable temperature conditions
• Under variable noise levels
• Outdoors/Indoors
• Around chemicals, fumes and/or odor hazards
• Around dust and or mite hazards

Physical Requirements:

• Long hours, often spent standing or walking, sometimes required
• Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects
• Flexibility in schedule, back to back shifts required at times
• Near Vision - The ability to see details at close range

Mental Requirements:

• Oral and Written Comprehension and Expression - Must be able to convey & understand information and ideas in English

• Must be able to evaluate and select among alternative courses of action quickly and accurately
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

• Must work well in stressful, high pressure situations
• Must maintain composure and objectivity under pressure
• Must have the ability to assimilate complex information, data, etc. from multiple sources and consider, adjust, or modify to meet the constraints of the particular need

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests

• Mathematical Reasoning - Must be able to work with and understand financial information and data, and basic arithmetic functions

Other Abilities, Skills, Knowledge:

• Thorough knowledge of F& B, preparation techniques, procedures and serving standards
• Health Department rules and regulations
• Liquor laws and regulations
• Bartending skills

Duties & Functions

Essential:

• Approach all encounters with guests and employees in a friendly, service oriented manner
• Maintain regular attendance, as required by scheduling which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, as defined in the hotel handbook, when working
• Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operations

• Oversee all aspects of the daily operations of the Restaurant
• Responsible to Supervise, schedule, coordinate, and training for bartenders, servers, bussers, hosts and runners
• Order and stock all outlet equipment and related stock to meet expected needs
• Coordinate food and drink promotions
• Assure that the department operates within approved budget to control costs; perform necessary follow-up
• Assist in preparation of F& B forecast for outlets
• Monitor industry trends and recommend appropriate action to be taken to maintain the competitive status and profitability of the F& B operation
• Follow corporate directives for product specifications
• Must not have unapproved associations with vendors
• Respond to guest complaints in a timely manner
• Assist in preparing weekly payroll and tip distribution sheets
• Check and respond to electronic communications in a timely fashion
• Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention
• Monitor all phases of loss prevention in the Food & Beverage department
• Conduct department meetings on a regular basis
• Supervise staff including; interview, hire, schedule, train, develop, empower, coach & council, recommend and conduct performance and salary reviews, resolve problems, provide open communications, recommend discipline & termination as appropriate
• Monitor quality of service and food and beverage
• Actively manage the floor during shifts; including reservation platform, server assignments, daily operation checklists, and effectively communicate between foh, hoh, and rooms departments.
• Insure preparation of required reports
• Insure compliance with all local liquor laws, and health & sanitation regulations
• Insure departmental compliance with S.O.P.s
• Insure that all side work is completed before shift employees leave property
• Insure that all restock and cleaning is performed at close of shift
• Must be able to perform all restaurant/ bar duties
• Be up to date on all guest services, promotions and events in the Hotel
• Assist in managing banquet operations; pre-shift EO review, weekly EO review, communication between main contact(s) and service team, shift timelines to meet event expectations.

Marginal

• Other duties as required
• Meet and greet guests
• Attend meetings and Pre Cons as requested
• Assist staff with proper completion of daily tip and shift reports

Salary/Rate:

60, 000/year