Restaurant Assistant Manager

Responsibilities Deliver internal and external guest service the Margaritaville Way; always exhibit a friendly and approachable demeanor, be polite and courteous when speaking with guests and team members, look for and act upon opportunities to assist guests and team members, and be sincere and genuine during all interactions. Staff, schedule, evaluate, train, develop and monitor team members. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. Increase restaurant revenues by researching and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste. Promote courteous treatment of customers and team members, including resolving complaints, answering questions and providing general service. Ensure food servers, cocktail servers, bar backs, bartenders, hostesses, bus persons and other restaurant personnel meet or exceed service standards. Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes. Create and maintain records, reports and other documentation as required to meet company and business expectations; observe and monitor staff adherence to health department regulations. Assist the Outlet Manager and F&B Director in developing and implementing department management plans including budgets, labor schedules and systems of accountability. Assist the Outlet Manager and F&B Director in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Ensure proper communication between front‑of‑house and back‑of‑house operations while taking ownership of all responsible areas. Meet daily deadlines of opening, creating, and posting table‑talks for specials, producing sample dishes for pre‑shifts in a timely manner, and reviewing nightly special postings, prep‑level reports, and critical inventory comparisons. Ensure periodic quality checks for all products and service, e.g., greeting times. Monitor purchasing, staffing and inventory to control product and labor cost and waste, ensuring adherence to the budget. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved. Oversee and ensure all stations are properly stocked and set up. Oversee and ensure all equipment and working conditions are well maintained. Maintain the viability and integrity of all restaurant operations. Perform other duties as assigned by management. Cross‑property: Potential cross‑property responsibilities; must be able to manage, assist and enforce F&B standards/processes. Maintain strict confidentiality in all departmental and company matters. Administer overall activities of the front‑of‑house restaurant operations and beverage operations. Monitor appearance of food and beverages served and communicate deviations from the standard. Must be willing to help in all F&B areas when assigned. Qualifications Must be at least 21 years of age. Must be able to obtain and maintain valid licenses. Demonstrated supervisory experience in a high‑volume restaurant. These skills and abilities are typically acquired through at least 3 years of experience directly related to the accountabilities specified. #J-18808-Ljbffr