Assistant Restaurant Manager - Flint at Colcord Hotel

Description

POSITION SUMMARY:

Assist the Restaurant Manager with overall operations of the restaurant with a focus on the wine experience. Responsible for all curating wine menu, maintaining wine list, responding to guests and team members needs and executing the organizations vision.

RESPONSIBILITIES:

· Execute floor shifts throughout all F&B outlets in hotel.

· Work closely with the Chef to generate wine pairings and tastings

· Plan and implement cost control measures for operating expenses.

· Inspect to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.

· Help plan and approve the organizational chart, staffing, scheduling procedures, and job descriptions for all restaurant front of house positions.

· Assist with interviewing and hiring potential candidates

· Order wine and maintain wine stock

· Develop wine lists and bottle/glass sales promotion programs.

· Suggest food and wine pairings to servers and customers

· Train staff on wines

· Conduct wine tastings with staff and customers

· Ensure that all legal requirements are consistently met, including wage and hour and federal/state/local laws pertaining to alcoholic beverages and food safety and sanitation.

· Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.

· Maintain appearance, upkeep, and cleanliness of all equipment and facilities, by utilizing daily, weekly, and monthly cleaning lists.

· Monitor employee dress codes according to the Employee Manual.

· Assist Manager with payroll

· Execute weekly and monthly inventory.

· Fill in for other department managers in their absence, as needed.

· Join and actively participate in industry and community organizations.

· As needed, assist other properties, and help standardize operating standards and procedures throughout the company.

· Perform other duties as assigned.

QUALIFICATIONS:

· Previous experience in a leadership role in a fast-paced, high-end, food and beverage environment.

· Exceptional verbal and written communications skills.

· Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software.

· Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry preferred.

· Sommelier Certification or equivalent experience

· Previous experience as supervisor or assistant manager in an upper-scale hotel environment preferred.

· Expert knowledge of industry tools such as Micros POS and OpenTable preferred.

PHYSICAL DEMANDS:

· Remain actively engaged on foot for 4 - 6 hours at a time.

· Remain in stationary position for 4 hours or more at a time.

· Ability to occasionally lift and transport 35-50 pounds.

· Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.