Assistant General Manager - IDC/Rendezvous

From comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.

 

This is a full-time position with varied hours between with 2nd shift hours and weekend availability is required. We are requesting all applicants submit a cover letter and resume when applying.  

This position is eligible for full benefits (medical, dental & vision), DailyPay, 401K, paid vacation, free downtown parking, free employee meals, hotel and restaurant discounts and more.

 

SUMMARY

 

Plan and manage the restaurant, bar, and private dining as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short-term planning and daily operations of both restaurants including private events. Recommends promotional ideas and controls the budgets for various areas. Manage the human resources in the restaurant in order to attract, retain and motivate the employees; hire, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination appropriate. Implement company programs and manage the operations of the restaurant as required to ensure compliance with SOPs, safety regulation and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest. Forecast, implement, monitor, control and report on the restaurant budgets and its components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

 

ESSENTIAL FUNCTIONS

 

- Respond to customer trends, needs issues, comments and problems to ensure a quality experience and enhance future sales prospects
- Maintain 4 Diamond service standards and expectations.
- Responsible for the food and beverage service operation. Also responsible for assisting in the financial success of the hotel restaurant
- Implement in the initial training of all personnel ensuring all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficiently
- Hold daily pre-shift meetings with the service staff to review specials, occupancy, banquet events, any large group or special groups of interest dining in the dining room, service issues of the day and any other information important to the restaurant
- Maintain a positive and professional rapport with all staff and customers
- Manage the service of the restaurant that includes managing the servers and bartenders so they maintain the sequence of service
- Work closely with the chef to ensure a high quality of food presentation and that the timing of the food is in a timely manner
- Ensure prompt accurate service with anticipation and compliance of all guests needs
- Responsible for attending meetings that may include Group Review Meetings, Pre-Conference meetings and F&B meetings
- Promote a positive work environment
- Assist in continuing service training for all staff and conduct monthly departmental meetings
- Ensure proper and timely service of food and beverages to customers in the restaurant, bar, or lounge areas
- Assume responsibility for all liquor, beer, wine and soft beverage products, their inventories and purchase
- Provide for staff orientation, training and development and teach proper and friendly food and beverage service
- Direct the ongoing management of the dining room and bar assuring the utilization of the cost efficient and cost effect means available
- Assure exceptional customer service
- Handle and follow through with customer complaints
- Maintain high employee morale, promote staff enthusiasm and teamwork, minimize turnover, assist employees with concerns and support staff in their job functions
- Maintain payroll costs and liquor, wine and soft beverage pour costs within budget
- Assure depa