Assistant Restaurant Manager

Description

Job Summary:

The Assistant Restaurant Manager assists the Restaurant Manager in managing the day-to-day operation of the restaurant including assisting with planning, maintaining sanitation standards and assisting servers and hosts on the floor during peak meal periods. Also strives to continually improve guest and team member satisfaction and maximize financial performance in areas of responsibility. He/She consistently delivers professional, personalized, and friendly service.

Job Responsibilities:

• Oversee dining area and supervise food and beverage staff.
• Create a positive team atmosphere and provide regular feedback and coaching.
• Maintain staff records, operating costs, and budget.
• Ensure proper food presentation and handling procedures.
• Handle guest complaints and ensure product quality and great service.
• Schedule staff meetings and interpret policies.
• Manage payroll, bookkeeping, and quality of deliveries.
• Order supplies and arrange equipment maintenance.
• Balance receipts and secure the facility at the end of the day.
• Execute new product roll-outs and handle customer issues calmly.
• Show enthusiasm for guests and adapt to changes.
• Forecast restaurant needs and prioritize tasks effectively.
• Delegate tasks and provide updates to the Restaurant Manager.
• Seek and respond to guest feedback, and coach the team to exceed expectations.
• Identify and resolve restaurant problems.
• Proficient in using POS, inventory, and guest satisfaction software.
• Assist in planning regular and special event menus.
• Support hiring, onboarding, and training processes for new team members.
• Promote and support restaurant marketing and community outreach initiatives.
• Monitor and manage team performance metrics such as upselling rates, table turnover, and guest satisfaction scores.
• Ensure compliance with all local, state, and federal food safety and labor regulations.
• Any other duties assigned by Leadership

Requirements

Skills:

• Excellent communication skills with cultural sensitivity and understanding
• Anticipation of our guests’ needs
• Commitment to high-quality customer service and professionalism
• Capability to establish and maintain interpersonal relationships
• Ability to work pleasantly and professionally under high pressure situations in a fast-paced environment
• Time management, team player attitude, enthusiasm
• Basic understanding of P&L statements and cost control practices.
• Conflict resolution and crisis management skills.

Experience and Education:

• Bachelors’ or Associates’ degree in Hotel or Restaurant Management preferred but not required.
• Minimum of High School diploma required.
• Minimum of 1-2 years’ experience effectively managing team members.
• Previous experience in a similar job role.
• Previous experience coaching and improving performance of at least one poorly performing team member/manager.

Physical Requirements:

• Ability to stand and performs certain body movements for period of 5 to 8 hours
• Ability to exert up to 50 lbs. of force occasionally and/or 20 lbs. of force frequently to move objects

APPLYING THE STANDARDS OF HYGIENE AND SAFETY IS MANDATORY:

• Report to the manager any issues relating to procedures and standards or health and safety standards
• Implement, apply and control the H.A.C.C.P. method and hygiene and safety rules
• Respect and follow the personal hygiene and uniform rules as set by Sandpiper Bay Resort
• Make sure that unaccompanied minors do not consume alcohol
• Ensure the maintenance and preservation of premises, equipment and materials