Assistant Restaurant Manager

Assistant Restaurant Manager

Primary Responsibilities: Be highly passionate for Food & Wine and have a commitment to create the ultimate dining experience. Consistently manage the restaurant to a definitive Five-Star level. Implementing and maintaining service standards. Implementing service standards and team accountability to ensure all service standards are met and maintained. Be an innovator who understands driving the food and service standard. Ensure the Brand DNA is utilized in all areas of decision making and procedures. Facilitate an environment of teamwork and communication with all departments within the resort. Collaborate with the Chef to maintain extensive food knowledge of all staff. Collaborate with the Beverage Dept/Sommelier to maintain extensive beverage knowledge of all staff. Maintain a daily discipline of inspecting service consistency and behaviors to the desired standard. Utilize a guest-first approach towards setting operational objectives. Create and hold accountable a highly motivated and productive management team. Maintain management stature as a leader in the competitive set of restaurants.

Secondary Responsibilities: Complete administrative duties including payroll, scheduling, daily correspondence, budget adherence. Understand and communicate financial objectives and results. Effectively respond to guest and staff needs. Delegate efficiently to Assistant Dining Room Manager

Educational Requirements: Bachelors Degree in Hospitality preferred. Sommelier certification preferred