House Without a Key - Assistant Restaurant Manager

POSITION SUMMARY As an integral part of a team, the Assistant Restaurant Manager is responsible for continuously looking for ways to improve each guest’s experience from providing exceptional guest service to providing assistance to the Manager in directing and leading the restaurant and bar staff. During the absence of the manager, the Assistant manager is fully empowered and responsible for implementing and maintaining a service and management philosophy that serves as a guide to direct staff according to Halekulani standards of performance. Assists the staff in all aspects of the operation by making decisions and being hands-on, ready for any situation that arises in the outlet/s.  Responsible for the outlet’s operational expenses and financial performance.  Overall, responsible for all aspects of the day-to-day operation and performance.   ESSENTIAL FUNCTIONS Greet and acknowledge all arriving/departing guests. Escort guests to tables and assist with seating; ensure menu and wine list presentation. Maintain complete knowledge of and comply with all department policies and service and procedures and standards. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as needed. Anticipate guest needs, respond promptly and acknowledge with all guests, however busy and whatever time of day. Always maintain positive guest and employee relations. Familiarize with all hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity and outlet hours of operation and dress codes. Familiarize with all aspects of the menu and its food preparation and presentation. Familiarize with all aspects of the wine menu and beverage list. Actively Trains and retrains new and existing staff of all positions, regarding sequence of service and Forbes Service standards. Work with Restaurant Managers in preparing and adjusting weekly work schedules in accordance with staffing guidelines and labor forecasts. Authorize requests for vacation/sick leave, holidays for staff members, and leaves of absences, schedule changes, overtime, etc. Interview candidates and follow standards for hiring approvals. Assist in completing and conducting employee performance evaluations on a regular (annual) basis. Ensure compliance with all local liquor laws, and health and sanitation regulations pertaining to the Halekulani. Keep up with trends and new developments in the industry. Participate in sales calls and visitations of potential and ongoing clients as requested. Recommend improvements to the Food and Beverage Director on a regular basis. Ensure compliance with SOPs in the outlets. Participates in Monthly Beverage Inventory. Learns and utilizes all Software programs in F&B Folio, including the Point-of-Sale System, The Inventory, Requisition and Purchasing System (ADACO), On Track Scheduling and Dayforce Team Member tracking system, and the Restaurant Reservations System. Completely informed of any safety issue related to the hotel, guests and employees. Visit all guests in the dining room ensuring a high level of guest satisfaction. Participates and delivers bi-annual and annual reviews for team members. Maintain presence on the dining room floor during operational hours, ensuring that all staff perform standards of quality service as established by the hotel. Actively participate and assist staff in providing exceptional service to our guests. Accurately complete administrative work as assigned by the manager. Complete opening duties: Check station assignments and complete work to be done. Transport supplies from the storeroom to the restaurant as assigned. Set up and check station as assigned as laid down in departmental standards. Know scheduled events in the hotel. Adjusts lighting levels for cocktail lounge, bar and restaurant. Adjust background music according to standards. Checks menus for cleanliness Conducts Pre-shift meetings. Serve meals, coffee, tea or any other beverage as needed. Monitor and maintain cleanliness of assigned areas. Always use guest names. Restock wares inside service stations throughout shift. Completes all cashiering responsibilities via Halekulani standards and procedures. Complete closing duties as assigned: Breakdown and clean stations. Restock menus and supplies for the next shift. Breakdown and clean side stations. Collect menus from tables. Check and clean all the menu inserts and covers. Store menus in proper place. Secure all supplies at end of shift. Complete all reports, administrative duties on time. Attend all required meetings. Keeps the Food and Beverage Director informed of all essential matters. Perform all other duties as may be required or assigned.   SUPERVISORY REQUIREMENTS Reports To:         Restaurant Manager, Assistant Director of Food & Beverage, Food and Beverage Director     Supervisors:       Restaurant and Bar Staff   EDUCATION/EXPERIENCE Minimum three (3) years’ experience as Assistant manager in an upscale high-volume bar or restaurant with revenues in excess of $5 Million Dollars and staff of 30 or more inclusive of Front and Back of the House. High school diploma or equivalent vocational training certificate, prior restaurant service and guest relations experience preferred. Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualifications to perform the essential functions of this position.   LICENSES/CERTIFICATIONS First Aid/CPR/AED Liquor Commission Manager Card   KNOWLEDGE, SKILLS, & ABILITIES Ability to anticipate guest needs; respond promptly and acknowledge all guests. Ensure familiarity with all hotel services/features and local attractions and activities to respond to guest inquiries accurately. Must be highly organized, detail-oriented and can multi-task. Ability to always maintain positive guest relations. Must be able to effectively communicate both verbally and written, with employees and guests in an attentive, friendly, courteous, and service oriented manner. Knowledge and use of computers and software. Familiarity with P.O.S. system operation and manual procedures.   PHYSICAL AND MENTAL DEMANDS The physical demands and work environmental characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Ability to move tables and chairs in dining room. Ability to exert effort in transporting supplies and equipment (10-25 pounds) from the storeroom. Ability to stand/walk for up to 8-9 hours throughout work shift. Maintain stationary position for ½ hour throughout work shift. Ability to lift up to 25pounds. Ability to work 10 hours shift. Reach 6 feet.   WORK ENVIRONMENT     Indoor/outdoor under variable temperature conditions. Outdoors under direct sunlight. Exposure to hot, humid weather conditions. Variable temperature conditions and noise levels.

Salary : $75,000 - $85,000