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Overview



The Assistant Restaurant Manager assists the Restaurant Manager regarding supervision of the restaurant staff, ensuring quality product and service to restaurant customers.



Assist in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments; Evaluate all restaurant team members on a timely basis to ensure consistent high standards of service.



Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.



Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service actions are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.



Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost and profit enhancing measures.



Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.



Enter billing information into micros system in order to generate a final guest check; Process payroll for each event that includes calculating number of hours worked and gratuity distribution.



Check staff attendance according to schedules; Adjust and reassign server stations, as necessary, in order to provide quality service during functions.



PI111487101

Please refer to the Job Description


Associated topics: assistant restaurant manager, back end, deli manager, food service supervisor, grocery store manager, operations manager, produce manager, restaurant operations, shift leader, supervisor

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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