Assistant Restaurant Manager - H

Job Description

Job Description

JOB SUMMARY

Under the general supervision of the Senior Director of Dining Services the Restaurant Manager / Assistant Restaurant Manager, manages daily restaurant FOH operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. The Restaurant Manager / Assistant Restaurant Manager strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Must be able to fluently communicate in or to take or give direction or guidance in the English language.

 

ESSENTIAL FUNCTIONS

1. Regular attendance is considered an essential function of this position and is necessary for the efficient operation of the business.
2. Oversee the dining area, supervises food service staff in accordance with operating policies for Glencroft that he or she may help establish.
3. Creates a positive team atmosphere among team members.
4. Provides feedback and coaching to the Team regularly.
5. Understands building capability through Cross training
6. Treats all team members fairly, with respect.
7. Sets high standards for appropriate team behavior on shift.
8. Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures are exceeded daily.
9. Handle guest complaints in the dining room or on phone. Is capable of handling irate residents with a friendly/calm attitude.
10. Schedules periodic food and beverage in-service trainings with staff to ensure correct interpretation of policies and obtain feedback from staff members.
11. Assists in maintaining budgets and employee records, prepare payroll missing punch sheets, and monitor invoices
12. Check the quality of deliveries of fresh food and baked goods along with other managers on duty.
13. Arrange for maintenance and repair of equipment and other services through placement of Worxhub work orders.
14. Totals receipts and balances against sales, deposit receipts, and lock facility at end of day if on closing shift.
15. Ensures new products are executed properly and that they are following roll-out.
16. Ensures product quality and great service.
17. Shows enthusiasm about guests within the dining room.
18. Is flexible in dealing with changes/problems (e.g., being short staffed).
19. Has effectively forecasted dining room needs for staffing.
20. Shifts priorities and goals as work demands change.
21. Prioritizes tasks effectively to ensure most important tasks are completed on time.
22. Delegates and follow-up effectively.
23. Taking ownership of issues or tasks and also give detail update of the Executive Chef and the rest of the team.
24. Seeks, listens and responds to resident feedback.
25. Coaches team on how to exceed resident expectations.
26. Does not blame others; takes accountability for problems.
27. Effectively identifies problems through reports and can ideate & execute to resolve the same.
28. Proficiency in point of sale (POS-Micros) software, inventory software, restaurant guest satisfactory tracking software etc.
29. Assist in planning regular and special holiday event menus, aids activities staff when needed.
30. Performs other duties as assigned.