Assistant Restaurant & Beverage Manager

Description

Position Overview:

The Assistant Restaurant & Beverage Manager leads the beverage and wine programs and executes daily operations of all F&B Ala Carte operations to ensure our member experience is exceptional. Provides leadership to associates in order to maintain consistently high standards, excellent customer service, model a passion for service, attention to detail and adherence to Club policies.

• Managing the wine list to ensure a diverse and high-quality selection that complements the restaurant's menu.
• Keeping track of inventory, ordering new stock, and ensuring that beverages are stored properly.
• Collaborating with the kitchen team to create wine pairings for menu items and special events.
• Staying updated on industry trends and incorporating new and exciting beverages into the menu.
• Supervise all restaurant, lounge, and bar employees while clearly communicating priorities concerning restaurant readiness, the menu, and promotions through pre-shift meetings with the service team.
• Schedule staff on weekly basis and secure coverage for vacation and sick calls when needed.
• Maximize sales and profits by teaching, coaching, and upholding sales and service techniques.
• Open and/or close dining rooms following standard operating procedures.
• Complete weekly payroll and daily commission sheets.
• Responsible for making sure that all mandatory training with Associates are done in a timely and methodical manner.
• Responsible for POS system maintenance and integrity. Follow a checks and balance system for all entries. Ensure it is updated correctly and timely for all F&B items.
• Genuinely greet and interact with the team throughout every shift.
• Manage staff performance with clear feedback, recognition, reviews, coach/counsel, and discipline.
• Administer disciplinary warnings as necessary.
• Maintain a good working relationship with Union delegates and work with them to resolve staff grievances.
• Assist with investigation and participate in formal union grievances or arbitration.
• Ensure the restaurant’s appearance and cleanliness meet our client’s expectations by upholding the highest standards including QA, sanitation levels, and equipment/facilities maintenance.

Requirements

Other Requirements, Reasoning Abilities and Physical Demands:

• Highly organized and detail-oriented.
• Follow-up skills must be immaculate.
• Possess the ability to be flexible and adapt to change.
• Excellent people and customer service skills and superior interpersonal skills.
• Excellent presentation and communication skills including, email, written, phone, and verbal.
• Be dynamic, self-motivated, and creative, and practice empathy, emotional intelligence, mindfulness with members, and staff.
• Professional demeanor & appearance, respectful, and professional interactions with all staff.
• Establish and uphold positive and productive working relationships with staff.
• Work efficiently, both independently and as part of a team.
• Be organized, exercise sound judgment, perform detailed tasks; and understand and follow clear verbal and written direction.
• Job routinely requires, walking, talking, some sitting, and the use of a computer and telephone.

Beverage Program Management:

• Manage the beverage program, with a focus on wine selection, pairing, and service.
• Develop and update the wine list, ensuring a diverse and well-rounded selection.
• Cocktail and Beverage program development.
• Train staff on beverage offerings, including wine knowledge and service techniques.
• Beverage Inventory and P&L management.

Sommelier Expertise:

• Provide expert advice on wine selection to guests, offering personalized recommendations.
• Conduct regular wine tastings and educational sessions for both staff and patrons.
• Stay updated on industry trends and new wine releases.
• Formal Sommelier certification at Level 2 or equivalent preferred.

Education and Experience:

• High school graduate or equivalent required; Bachelor’s Degree preferred or a combination of education and experience.
• Previous supervisory and hospitality industry experience is required.
• At least two years of experience in managing a restaurant with a proven track record of success.
• Previous experience managing a union team is highly preferred.
• Proficient communication in the English language, both verbal and written, is required.
• Knowledge of New York City Health Code requirements and Local 6 working practices.
• Sommelier Certification from accredited organization Court of Ma