Restaurant Assistant Manager

Assistant Restaurant ManagerThe Assistant Restaurant Manager is responsible for the daily successful operation of a 120 seat restaurant on the Shaker Village of Pleasant Hill property, as well as the attainment and maintenance of excellent service standards.Responsibilities and DutiesThis position is a front-facing role by leading employees and having a visible presence in the dining room to our guests.Directs front of house staff and maintains excellent level of guest service through genuine hospitality.Inspires and motivates employees through team building efforts and will lead by example.Maintains strict control on all inventories in conjunction with the Executive Chef and the Restaurant ManagerTakes action that will improve profitability without compromising standards.Carries out regular on-the-job training programs for employees.Is fully conversant with all statutory requirements regarding this food and beverage operation and will operate in accordance with all local, state and federal laws.Handles the successful resolution of all customer complaints.Supports the Restaurant Manager in giving professional performance feedback to all staff.Supports the execution of food and beverage service for all dining events at Shaker Village of Pleasant Hill. Supports the Executive Chef in maintaining clean and safe working conditions in the kitchen and dining areas.Understands the importance of health department standards and leading by example.Develops, maintains and promotes positive and professional relationships with all departments and employees at Shaker Village.Understands the history of Shaker Village of Pleasant Hill and is able to talk to guests and employees about our rich traditions.Performs other duties as directed by management.Skills and QualificationsWorking knowledge of service standards for food, wine and spirits.Excellent oral and written communication skills to include writing procedures, scheduling, instructions and reports.Ability to professionally and effectively correspond with external and internal customers via phone, email and other written correspondence.Develops relationships which encourage openness, candor and trust, both internally and outside of the village.Self-motivated, taking initiative and comfortable working under pressure.Displays exemplary performance for the staff to follow.Supervisory ResponsibilitiesDirectly supervises dining team members.Carries out supervisory responsibilities in accordance with the organization's policies.Responsibilities include, training employees; planning, assigning and directing work schedules, appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems.Ensure all new employees receive a thorough training and are given the initial help they need to achieve the required standards in their jobs.Sets clear performance expectations through directions and goals; actively listens to team members to determine needs and concerns and quickly respondsSupports team members to reach their full potential and give them the opportunity to develop their career.Mental and Physical RequirementsAbility to maintain a calm professional demeanor during periods of uncertainty.Regularly required to use hands to finger, handle or feel; reach with hands and arms.Stands and/or walks during the entire shift.Reaches, bends, squats, stoops, shakes, pours, carries, pushes and lifts.Frequent exposure to smoke, steam, high temperatures, humidity and extreme cold.Regularly lift and/or move up to 10 pounds frequently lift and/or move up to 25 pounds and occasionally lift up to 50 lbs.Working Environment and ConditionsOccasionally exposed to wet and/or humid conditions.Frequently exposed to outside weather conditions.Noise level is usually moderate.Must have open availability to work any shift as directed by Restaurant Manager.Education and ExperienceThree years or more in a managerial role, Culinary or Hospitality experience is preferable.Customer Service experience essential.Experience with Restaurant Point of Sales Systems.High school diploma or equivalent.Equipment and ToolsGeneral industrial kitchen equipment.Proficiency with Restaurant Point of Sales Systems.Understanding of PMS systems a plus.Proficient with Microsoft Office Programs.