Assistant Restaurant and Bar Manager

BENEFITS INCLUDE FREE BUS PASS OR PARKING PASS, MEALS, EMPLOYEE TRAVEL PROGRAM AND MUCH MORE!!!

Qualified applicants for Assistant Restaurant and Bar Manager would have:
- A minimum of one year of previous experience in restaurant management
- Hotel experience a plus
- Ability to work a flexible schedule, including evenings, weekends and holidays.

SUMMARY
This position is responsible for assisting the organization, management, and administration of all operational aspects for the Food and Beverage Outlets.

ESSENTIAL JOB FUNCTIONS
The position requires the ability to perform the following essential job functions, with or without reasonable accommodation:
Interviewing, scheduling, payroll management, and performance/discipline management.
Key elements of the position include interacting with our guests and associates, building strong relationships amongst them, and training of staff to meet and exceed brand service standards.
Clearly describe, assign and delegate responsibility and authority for the operation of various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Implement and monitor schedules for the operation of all restaurants, bars, and banquet facilities to achieve a profitable result.
Participate with the F&B Director, Chef, Restaurant Managers, and Banquet Leadership in the implementation of new menu concepts, merchandising, and banquet services to attract a predetermined customer market.
Assist in monitoring effective control of food, beverage and labor costs among all sub-departments.
Assist the area managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up to the customer market, or a change in the competitive environment.
Assist and Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
All other duties as assigned by management.

If you are qualified and interested in the position, please respond to this ad by attaching a resume and contact information.

EOE

JB.0.31.LN

Associated topics: bakery manager, conference, food service supervisor, frontend, grocery store manager, management, manager, partner, restaurant leader, shift manager