Assistant Restaurant Manager North Coast Cafe

FINANCIAL RETURNS

• Assist in monitoring performance of the restaurant through analysis of guest feedback and financial results. Make recommendations for corrective action as needed.
• Assist in maintaining and enforcing procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs.

PEOPLE

• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.

• Recommend and/or Initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.

• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.

GUEST EXPERIENCE

• Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Maintain appropriate service recovery guidelines in order to ensure total guest satisfaction.

RESPONSIBLE BUSINESS

• Supervise day-to-day shift activities of one or more food and beverage outlet(s). Schedule employees to ensure proper shift coverage. Assist in communicating and enforcing policies and procedures.

• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.

• May serve as Manager on Duty
• Perform other duties as assigned.

aCCOUNTABILITY

Assists with the supervision of a number of service employees such as wait staff, buspersons, cashier/greeters, in one or more food and/or beverage outlet(s) in a large, full-service, luxury, or resort hotel.

QUALIFICATIONS AND REQUIREMENTS

High school diploma or equivalent and one year supervisory experience in a full service restaurant or similar setting. Hospitality Management Degree or some college preferred.



This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the outlet(s)
• Handling objects, products
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with customers, employees and third parties
• Reading and writing abilities are utilized often when completing paperwork, ordering, and giving and receiving instructions.
• Mathematical skills, including basic math, cash handling, and inventory management are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.