Assistant Manager - Brioche by Guy Savoy (Paris LV)

JOB SUMMARY:

The Assistant Manager assists the Manager with the overall activities of the outlet operation, including prep and service.

ESSENTIAL JOB FUNCTIONS:  

·        Manages the day-to-day operation of the outlet in accordance with established policies and procedures.

·        Establishes and administers training programs within the outlet, including new employee orientation.

·        Directs the development and administration of controls for all phases of the outlet in an economical and     profitable manner while maintaining established standards.

·        Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.

·        Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.

·        Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.

·        Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.

·        Acts immediately on all customer complaints to ensure that corrections are made when possible.

·        Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.

·        Monitors work of employees to ensure that established policies and procedures are being followed.

·        oversees all follow-up work to ensure non-recurrence of errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.

·        Counsels, guides and instructs assigned personnel in the proper performance of their duties.         

·        Prepares and coordinates the periodical performance reviews of assigned personnel.

·        Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.

·      Interview potential employees who have been recommended by Personnel.

QUALIFICATIONS:  

·        Work requires effective communication in English, both verbal and written form in a professional manner.

·        Work requires a minimum of an Associate’s Degree, preferably in hotel and/or restaurant management

• Graduate of post high school,
• Two year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.
• Preferred: Bachelor’s Degree in Hotel or Restaurant Mgmt.

·        Work prefers 2 years previous Starbucks supervisory experience

·        Must present a neat and professional appearance.

·        Work requires ability to compile, compute, and analyze pertinent data needed for