ASSISTANT RESTAURANT MANAGER

About our company:

Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.

Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.

At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.

Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.

https://www.springboardhospitality.com/

Primary mission:

An Assistant Restaurant Manager is responsible for assuring attentive, friendly, courteous and efficient service in all Hotel Food Outlets including In-Room Dining, Kitchen and Banquets while maintaining adherence to budgeted payroll and overhead cost.  As well as for supervising and assisting in the preparation of all food items, based on standardized recipes, for all Food Outlets and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.  He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, restaurant and banquet work and storage areas while minimizing waste and maximizing cost/production ratio.  He/she is also responsible for continually working towards improving the Hotel Food Outlets, In-Room Dining and Banquet sales revenues to exceed budget.

SCOPE OF WORK + TEAM

• Reports to Area Director of Food & Beverage
• Supports special events team
• Part of the F&B Department

RESPONSIBILITIES

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
• Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
• Comply at all times with property standards and regulations to encourage safe and efficient hotel operations.
• Maintain a friendly and warm demeanor at all times.
• Be familiar with the organization of the property and know the function of each department.
• Maintain food cost within budgeted guidelines.
• Establish and maintain a file of recipe cards according to property standards.
• Be familiar with the organization of the property and know the function of each department.
• Ensure training of all Food & Beverage personnel using Performance for Excellence training procedures.