Job Description
The Assistant Manager Plan, organize, control and direct the work of employees in the F&B outlets while ensuring guest satisfaction.
To ensure achievement of strategic departmental goals, especially in the area of guest satisfaction.
Main Responsibilities:
• The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch or dinner.
• The ability to hire, train, supervise and discipline all restaurant staff.
• The ability to maintain a friendly yet unobtrusive manner with all guests when greeting them, seating them and throughout their dining experience.
• The ability to possess a management ability that ensures a successful handling of the dining room.
• The ability to take, control reservations and seating of the restaurant with regards to service standards.
• The ability to ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
• The ability to anticipate, in advance, all materials and supplies and assure their availability.
• The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
• The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
• The ability to prepare staff schedules which allow for appropriate service while controlling labor costs and overtime.
• The ability to communicate with other departments to ensure a supporting team of professionals.
• The ability to handle monies and keep a bank float from the hotel.
• The ability to ensure a safe working environment for all employees within the restaurant.
• The ability to process a guest walk out.
• The ability to promote good public relations and handle complaints or concerns of guests.
• The ability to prepare daily and weekly payroll as required by the Controller.
• The ability to understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of wines and spirits.
• The ability to assist in the completion and conducting performance evaluations for all employees.
• The ability to maintain a daily log for communication between restaurant staff and with upper management.
• The ability to supervise the public areas and restrooms.
• The ability to attend and participate in all required meetings.
• The ability to promote teamwork and foster a harmonious working climate.
• The ability to complete all accident reports promptly.
Requirements
Knowledge and Skills:
• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
• Three to five years previous experience in multiple food & beverage positions.
• Requires a working knowledge of division operations as well as St. Regis Brand standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires reading, writing and oral proficiency in the English language
Anna Savchuk
Professional Recruiter
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anna.savchuk@aworkabroad.com
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