Assistant General Manager, Food & Beverage ($64,500 - $76,400)

Position Summary:

The Assistant Manager for the Coliseum restaurant is responsible for the day-to-day operation of the restaurant and grill as well as pool service and for ensuring the highest level of customer service is maintained. Schedules and makes sure the appropriate staff is available to provide the highest level of customer service. Responsible for making sure guests are seated and served according to department and company service standards.  Must conduct themselves in a professional manner at all times to reflect the high standards of the Resort.

Job Duties:

• Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch or dinner.
• Hire, train, supervise and discipline all restaurant staff.
• Maintain a friendly yet unobtrusive manner with all guests.
• Possess a management ability that ensures a successful handling of the dining room.
• Control reservations and seating of the restaurant with regards to service standards.
• Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
• Anticipate, in advance, all materials and supplies and assure their availability.
• Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
• Observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
• Prepare staff schedules which allow for appropriate service while controlling labor costs and overtime.
• Communicate with other departments to ensure a supporting team of professionals.
• Communicate with the Chef and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
• Ensure a safe working environment for all employees within the restaurant.
• Forecast covers, revenues, and then schedules accordingly.
• Develop all staff for future advancement. The ability to recommend salary adjustments, transfers, promotions and dismissals.
• Prepare daily and weekly payroll as required by the Controller.
• Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of wines and spirits.
• Complete and conduct performance evaluations for all employees.
• Maintain a daily log for communication between restaurant staff and with upper management.
• Supervise the public areas and restrooms.
• Attend and participate in all required meetings.
• Promote teamwork and foster a harmonious working climate.
• Promote good public relations and handle complaints or concerns of guests.
• Handle all inventories directly involved with the operation of the restaurant.
• Utilize the POS system in ringing, printing and closing checks as well as shift reports.
• Recognize and address potential intoxicated, disruptive, or undesirable guests.
• Process a guest walk out.
• Properly handle and report employee and guest accidents.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects as assigned by hotel management and staff.

Minimum Qualifications / Other Expectations:

• Excellent reading, writing and oral proficiency in the English language.
• College degree, preferable in hotel and restaurant management.
• 2-3 years as a Restaurant Manager, with a minimum 1 year fine dining experience.
• Thorough knowledge of service, cost control in F&B, labor controls, menu writing, maintenance, merchandising and accounting.
• Computer literate.