MGR ASST APACHE SUMMIT BBQ

Position Title: Apache Tee Assistant Manager

Reports To: Restaurant Manager

Supervises: Restaurant Outlet Team Members

Summary of Position

Assist with overall operations of the restaurant; assists manager with responsibilities accordingly and applies coaching, both positive and through use of progressive discipline, as well as attendance record keeping. Ensures that guest are provided a cordial greeting and prompt seating. Maintains high visibility in the operation. Visit places of work areas looking for success and identifies areas that need improvement to meet department standards. Also “filing in” as a busser, server or host and all other positions as needed.

Key Responsibilities and Performance/Behaviors

• Ability

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

• Performance

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

• Behavior

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

• Service

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

• Professionalism

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

• Attendance

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.
• Required to work all Marketing Special Events and Concerts.

• Communication

• Provides information others need to succeed, in time for them to use it.
• Shares with next shift the information needed for them to succeed.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

• Team Work

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps other departments achieve success.
• Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Supervises restaurant team members which include cashier, host, server, and busser;
• Supervisor / Coordinates with host and to ensure prompt seating of guest, equal rotation of seating of guest.
• Makes daily table or station assignments and provides direction of work for server/bussers;
• Inspects dining/pantry area at the beginning and end of the shift to ensure all opening and closure assignments (or side work) has been completed and assure that the Restaurant is ready for the next shift;
• Inspects dining area and pantry continuously to ensure sanitary standards and cleanliness are met and up to par at all times during the shift;
• Inspects food and food presentation to maintain quality standards and sanitation regulations at buffet line;
• Investigates and diplomatically resolves any customer dissatisfaction/complaints about food quality and/or services;
• Ensures that cashiers follow the correct procedures for transactions and shift closure of their bank and daily shift drops of restaurant revenue;
• Maintains par levels for restaurant supplies such as condiments, juices, tea/coffee and so on and fills out and submits purchasing requisitions for supplies needed to meet par levels;
• Drafts team members weekly shift schedule with final approval from Food & beverage Manager distributes;
• Maintains time and payroll records for restaurant (s) staff in accordance with Kronos timekeeping.
• Ensure that all shift opening and/or closing side work has been assigned and completed by assigned team members prior to opening and at the close of business;
• Performs opening and closing bank procedures during a cashier, rotation;
• Conducts necessary job training of team members at the direction of Food & Beverage Manager;
• Schedule, conducts and I or participates pre- staff meetings or Departmental Meetings.
• Maintains Attendance Policy;
• Interview, Hires, coaching and disciplines staff when necessary;
• Void or transfers food items on ticket in accordance with policies when necessary;
• Ensure Guest Satisfaction;
• Fills in as a Cashier, Host, Server or any other needed position at any given time;
• Adheres to all regulatory, departmental, and IMGR&C policies and procedures;
• Prepare, conduct Performance Appraisal for staff as needed;
• Perform other duties as assigned.

1. Supervisory Responsibilities

Directly /and Assisted Department Manager to supervise the team members in the Restaurant; which include Greeter/Cashier and Server and Bus Person. Responsibilities include interviewing, hiring and training team members; planning assigning, and directing work; performance reviews; rewarding and disciplining team members; addressing issues and resolving conflict.

1. Education and/or Experience Requirements

Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• High School diploma or GED; must have two years’ experience as a supervisor or manager and one year job related experience

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.