Assistant Manager

Position PurposeTo help maintain an efficient, profitable and professional dining room by insuring quality service in a clean attractive well maintained dining room. To uphold our company standards and to assist the Dining Room Manager and General Manager in the day to day activities of the Restaurant Operation.Essential FunctionsAverage % of time

• 50% Working in the dining room or bar area, managing from the front door as a Host/Hostess or other FOH position by:
• Greeting and seating our guests to insure proper service.
• Supervising Dining Room and Bar employees
• Assisting with floor charts, schedules, daily assignments and floor management
• Booking Reservations
• Tending bar or expediting

• 20% Training Dining Room Servers, Bussers, Expos, Hosts and Bartenders
• 15% Controlling and monitoring labor cost
• Reviewing and evaluating labor control daily with daily reports
• Calling off un-needed staff from schedules
• Sending staff home early

• 10% Cleaning and maintaining a well organized, clean and presentable front of the house operation.
• 5% Attending meetings and working on professional Management Development.

Other: Regular attendance is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, employees will be required to work varying schedules to reflect the business needs of the food and beverage operation.

Upon employment, all employees are required to fully comply with the restaurant rules and regulations for the safe and effective operation of the food and beverage facilities.
Staffing and Personnel Functions

• Create and maintain a positive work environment through team building and serve as a role model for staff in terms of:

• Professionalism
• Attitude
• Respect
• Communication

• Appearance
• Conduct
• Cooperation

• Uphold and abide by the policies in the WR or restaurant employee policy handbook and management policy addendum for the department and position. Follow these policies, rules and regulations for the safe and effective overall operation.
• Maintain hands on approach to working with your staff to include coaching and counseling. Offer praise for those times when someone is doing the right thing and immediately correct an employee when improvement is necessary. Document through Hot Schedules
• Participate as a team player with the kitchen.
• Learn proper interviewing techniques. Attend our Hire Right class and know how to “hire to profile” and assist in the interviewing process of all perspective dining room personnel when appropriate.
• Assist in keeping the dining room training materials and support materials current and accurate.
• Assist in assuring all dining room staff uses any company mandated training tools and follows the proper training procedures such as testing and following the training guides and training checklists.
• Assist with all dining room training programs. Assure all employee utilize Minervasway as a base for their training.
• Supervise, conduct and coordinate all dining room training programs supported by a strong train the trainer program.
• Assist with employee written evaluations. Carry out employee written evaluations in the first 90 days and then annually.
• Attend and complete our Coaching and Counseling class and learn proper coaching and counseling techniques both on – the-spot and private one –one. Use witnesses and document all private sessions. Work with Dining Room Manager to learn.
• Ensure new employee paperwork is completed and turned in on time.
• Learn to complete separation notice when termination occurs.
• Learn to use and complete all of the Worker’s Comp and First Report of Injury forms are completed with in 24 hours in the event an employee is hurt. Notify the General Manager.
• Complete the Sexual Harassment training class. Work to ensure an un - hostile and harassment free work environment.
• Discuss staff problems with the Dining Room Manager or General Manager.
• Recommended raises must be presented to the Dining Room Manager and then to the General Manager.
• Assist with scheduling for your designated area of supervisory responsibility. Follow the procedure of building the schedule with budgeted sales and within budgeted labor dollars. Ensure schedules are posted by the required deadline.

Guest Services

• Ensure that an expo is scheduled for each lunch and dinner shift.
• Employ proper staffing levels per Regional Manager.
• Assure proper steps of service are being followed by hosts, bartenders and servers.
• Ensure staff is in proper uniform.
• Ensure staff conducts themselves in a professional manner.
• Help respond to guest’s comments or unsatisfactory reports. Submit responses to General Manager for final approval.

Other Management Duties

• Assist with monthly inventories when requested.
• Learn how to and assist with ordering liquor, beer or wine when requested
• Maintain a dining room labor cost of ___%
• Assist with Aloha programming and trouble - shooting. Actively participate in training all staff on all aspects of the Aloha. Help assure all staffs’ Aloha skill competency.
• Ensure bar and dining room supplies and product are stored, labeled, dated, and rotated properly.
• Maintain all equipment in good clean working condition through check-lists.
• Maintain the dining room in good repair and working condition through check-lists.
• Maintain the restaurant cleanliness standards by following our host area cleaning lists. Properly clean all floors, carpet areas, walls, baseboards, booths, tables, blinds, lighting fixtures and artifacts...etc.
• Ensure that our restrooms are properly maintained and checked during each shift.
• Maintain our proper tabletop appearance and presentation standards.
• Ensure the proper opening and closing of the restaurant through check-lists.
• Know and maintain proper Health Department standards and codes.
• Assist with safety committee procedures.
• Attend, prepare for and participate in weekly management meetings.
• Learn to conduct pre-shift meetings. Do them daily.
• Communicate shift/daily operations information to General Manager and management team in a daily management log.
• Actively participate in goal setting with the General Manager. Complete assigned projects in a timely manner.
• Maintain a 50-55 hour work week if salaried. Work specified schedule otherwise. Close the restaurant at least three times per week.

As a leader of the restaurant, your presence in the dining room, bar and banquet areas is essential to our overall success. Your presence is expected during all meal periods and high volume events. Let’s face it; you are our lead Host/Hostess, Busser, Expo, Server and Bartender. Lead by example!
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIESThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Excellent inter-personal and sales related experience.
• Exceptional organizational and supervisory skills.
• Knowledge of food and beverage menus, food preparation and presentation.
• Ability to act independently with minimal or no supervision.
• Ability to communicate customer needs and resolve complaints independently.
• Must possess basic computational ability.
• Must possess computer skills, including, but not limited to, Microsoft Word and Excel.
• Ability to establish and master goals.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to walk and stand up to 10 hours per day. Walking and standing are required most of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and bar on a timely basis.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, restaurant point of sale, dish carts, equipment carts and other office equipment as needed.

Education High school or equivalent education required. Bachelor's Degree preferred.
Experience Past serving, hosting, bartending or kitchen experience preferred.

Job Type: Full-time

Pay: $30,000.00 - $52,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Work Location: In person

Salary : $30,000 - $52,000