Restaurant Assistant General Manager (Pool Operations)

Job Description

Job Description

POSITION PURPOSE
Assist in the organization, management and administration of all operational aspects of the Food & Beverage Outlets while curating a professional and motivating environment and ensure all guests are given a curated experience. This position is expected to float between F&B Outlets but will primarily focus on the Pool and Bar Operations. (May change at any time due to the business need)

ESSENTIAL FUNCTIONS
•    Circulate on the outlet floor, continually checking with the guests/customers and the service staff to ensure that everything is to the guests’ satisfaction. Handle guest/customers complaints and thank them upon departure. Monitor and supervise set up and maintenance of dining room area to ensure that it is up to standards.
•    Communicate with customers and employees in a positive and clear manner. Listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for beverage staff and other restaurant/hotel employees. Interact with Food & Beverage and Sales departments closely to ensure efficient department operations and quality guest service.
•    Responsible for assigning and supervising all opening and/or closing side duties. Assist with scheduling as needed.
•    Conduct meetings on a daily basis. Participate in ongoing trainings of employees to ensure that employees continue to improve their performance. Recognize outstanding performance and ensure discipline is given for unsatisfactory performance in order to correct the behavior.
•    Conduct beverage inventory and calculations of cost of goods, liquor purchasing and filling out necessary requisitions and control distribution of inventory and supplies.

OTHER
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant/hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Mondrian rules and regulations for the safe and effective operation of the restaurant/hotel’s facilities. Employees who violate restaurant/hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant/hotel:
•    Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
•    Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
•    Must be able to speak, read, write and understand the primary language(s) used in the workplace.
•    Must be able to read and write to facilitate the communication process.
•    Requires good communication skills, both verbal and written.
•    Must possess basic computational ability.
•    Must possess basic computer skills.
•    Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
•    Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
•    Ability to solve problems and make rational decisions.
•    Knowledge of restaurant/hotel food and beverage operations.
•    Knowledge of food and alcoholic beverages.
•    Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

PHYSICAL DEMANDS
•    Most work tasks are performed indoors. Temperature generally is moderate and controlled by restaurant/hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&degree;F) and kitchens (+110&degree;F), possibly for one hour or more.
•    Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
•    Must be able to exert well-paced ability to reach different areas of the restaurant on a timely basis.
•    Must be able to exert well-paced ability in limited space.
•    Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
•    Must be able to lift up to 15 lbs. on a regular and continuing basis.
•    Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
•    Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
•    Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
•    Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
•    Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
•    Requires manual dexterity to use and operate all necessary equipment.
•    Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS
Education        
High school or equivalent education required. Bachelor’s Degree preferred.

EXPERIENCE      
Previous restaurant experience of at least 2 years required.

GROOMING
All employees must maintain a neat, clean and well-groomed appearance per Mondrian standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the business requirements.
Mondrian South Beach is located on the newly fashionable West Avenue just minutes from the center of South Beach, Downtown Miami, Wynwood Arts District, Lincoln Road, and Ocean Drive. Set on the stunning waterfront of Biscayne Bay designed after revolutionary Dutch designer, Marcel Wanders. His whimsical visionary style for the hotel is an homage to the “Sleeping Beauty’s Castle.” The spectacular views from the floor-to-ceiling windows display views of the Bay, while the eye is drawn to the signature “floating staircase.
We offer competitive pay/comprehensive healthcare insurance/paid-time off/company-paid holidays/401k retirement plan. 

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