Casual Dining Assist Manager
Casual Dining Assist Manager
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Job Description
General Summary Of Duties:
Assist in the managing of the Buffet and other F&B outlets in the vicinity of the hotel. This may include Assist in training supervision and schedule of staff according to house occupancy. Maintain supplies and equipment necessary to ensure guest satisfaction. Resolve guest concerns and complaints. Assist with the maintenance and cleanliness of the restaurant.
Role and Responsibilities: (Includes but is not limited to the following)
- Assist with the training and supervision of the staff.
- Schedule the staff as needed according to hotel occupancy.
- Maintain supply levels and equipment.
- Ensure the smooth operation and cleanliness of the restaurant.
- Ensure guest satisfaction through outstanding guest service.
- Place order when covering shifts of other managers.
Performance Requirements: (Knowledge skills and abilities)
Ability to read write speakand understand the English language clearly to ascertain and document important information to follow written and/or verbal instructions and to provide clear direction/guidance. Ability to deal with a number of problems requiring initiative and good judgment. Mathematical skills necessary to analyze reports prepare forecasts and budgets. Ability to access and input information using a moderately complex computer system. Ability to grasp bend lift and/or carry or otherwise move goods weighing a maximum of 100 lbs. and sufficient dexterity of hand to use office equipment including: computer keyboard calculator general office equipment and multiline telephone. Ability to stand move and work throughout office area including walking up to 5 miles climbing stairs/stepladders riding elevators and sitting at desk workstation for the duration of the shift. Respond to guest inquiries.
Qualifications :
Typical physical / mental demands:
Must be able to perform a variety of physical activities including but not limited to standing for long periods of time climbing walking bending reaching and lifting to 50 lbs. Ability to carry and lift cookware (pots pans etc) containing hot or cold foods and liquids. Repetitive hand and wrist motion may be required. Working with hot cold and hazardous equipment as well as operate phones computers and other office equipment.
Typical Working Condition:
Ability to work in unfavorable conditions which can be hot cold wet and noisy. Ability to work different shifts include holidays nights and weekends is a must. Typical work week averages 50 hours.
Experience Requirements:
Three to five years of restaurant management experience working in a highvolume fullservice concept or minimum one year as an assistant restaurant manager.
Education Requirements
College degree in hospitality management or related field preferred. A combination of practical experience and education will be considered as an alternative. Must have a high school diploma.
Desirables:
Proficiency in food planning and preparation purchasing sanitation security personnel management recordkeeping and preparation of reports. Possess excellent basic math skills and have the ability to operate a POS system. Have knowledge of service food & beverage operations generally involving at least three years of frontofthehouse & backofthehouse operations and/or assistant management positions. Knowledge of computers (MS Word Excel).
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
