Assistant Restaurant Manager

Job Description

Job Description

As the Assistant Restaurant Manager for Multiple Dining Outlets at Oglebay, you will play a key role in supporting the overall operations and management of our diverse dining establishments. Working closely with the Restaurant Manager, you will help ensure the seamless execution of service, uphold high standards of quality and guest satisfaction, and provide leadership and support to our team of hospitality professionals. This is an exciting opportunity to be part of a dynamic team and contribute to the success of our resort's dining program.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Operational Support:

• Assist the Restaurant Manager in overseeing the day-to-day operations of multiple dining outlets, including restaurants, bars, and cafes.
• Coordinate with kitchen staff, servers, and other team members to ensure efficient service delivery and adherence to established standards.
• Monitor and maintain cleanliness, organization, and safety protocols in all dining areas to provide a comfortable and inviting atmosphere for guests.

Guest Experience:

• Work closely with the Restaurant Manager to cultivate a culture of excellence in guest service, ensuring that every guest receives personalized attention and exceptional hospitality.
• Address guest concerns and feedback promptly and professionally, striving to exceed expectations and enhance the overall dining experience.
• Lead by example, demonstrating a positive attitude, a strong work ethic, and a commitment to delivering memorable experiences for our guests.

Team Leadership and Development:

• Provide guidance, support, and motivation to restaurant staff, fostering a collaborative and positive work environment.
• Assist in recruiting, training, and onboarding new team members, ensuring that they are equipped with the knowledge and skills needed to succeed.
• Conduct regular performance evaluations, provide constructive feedback, and identify opportunities for training and development to enhance staff capabilities and performance.
• Complete appropriate training listed on the human resources Training Matrix.
• Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee or human resources.
• Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees.

Inventory and Cost Control:

• Assist in managing inventory levels and ordering supplies to meet operational needs while minimizing waste and controlling costs.
• Monitor food and beverage costs, labor expenses, and other operational metrics, identifying opportunities for improvement and implementing cost-saving measures.
• Collaborate with the Restaurant Manager to develop and implement strategies to optimize revenue and maximize profitability across all dining outlets.

Communication and Collaboration:

• Foster open communication and collaboration among team members, departments, and management to ensure smooth coordination and execution of operations.
• Liaise with other departments, such as culinary, housekeeping, and maintenance, to address operational needs, resolve issues, and enhance guest experiences.
• Act as a liaison between front-of-house and back-of-house staff, facilitating communication and teamwork to deliver seamless service to our guests.

Qualifications:

• Previous experience in restaurant management or supervisory role, with a minimum of 4 years in a similar capacity.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team.
• Excellent organizational and time-management abilities, with a keen attention to detail and the ability to multitask in a fast-paced environment.
• Sound knowledge of restaurant operations, including food and beverage service, guest relations, and staff management.
• Flexibility to work evenings, weekends, and holidays as required in a hospitality setting.

EDUCATION and/or EXPERIENCE

Fourth year college or university program certificate; or four to six years related experience and/or training; or equivalent combination of education and experience.