Assistant General Manager - Breckenridge Distillery

Tilray•Breckenridge, CO

5d•$60,000 - $75,000

About The Position

Assistant Food & Beverage General Manager - Breckenridge Distillery About Breckenridge Distillery Restaurant Breckenridge Distillery Restaurant focuses on small plates and family style meals all designed for sharing good company. When you dine with us, experience the harmony of our locally and seasonally inspired cuisine paired with hand crafted cocktails. Do you enjoy working in a fast-paced atmosphere where you can have fun and work with others at the same time? Do you enjoy engaging in conversation with guests while providing them renowned service? If this sounds like something you would like to do, then apply to become a part of our team today! Summary: The Assistant Manager works directly with the General Manager to ensure he/she is up to date with any new administrations to the store. Assistant Managers also works closely with shift leads as well as team members making sure food quality and excellent customer service is met. They are also responsible for the day to day ordering when the General Manager is not present. The Assistant Manager helps the General Manager with the schedule and training of new team members. They are responsible for taking inventory and communicating with the General Manager to let them know whenever something is running low. The Assistant Manager helps set the tone for each day, providing a positive upbeat attitude.

Requirements

Knowledge of various food service styles
Strong grasp of food and beverage cost controls
Possess a passion and appreciation for amazing food and beverages
Working knowledge of MS Office, and POS software/client management software
Ability to maintain excellent client relations and positively promote and represent Breckenridge Distillery
Enjoy working with people
Great organizational and time management skills
Good interpersonal and supervisory skills
Exceptional communication skills
Comfortable with working with computer and POS systems
Ability to negotiate, delegate, and work under pressure
Maintain a professional appearance and positive attitude
Strong analytical, decision making and fact-based solution skills.
Effective oral, written and presentation skills
Customer satisfaction-oriented
Strong attention to detail, organizational skills
Self-starter and team player
Must possess a sense of urgency, enjoy fast paced environment and provide excellent guest service.
Ability to follow all guidelines and procedures set forth by local, state, and federal employment regulations
High school or equivalent education required.
Minimum 3 years of experience in Food and Beverage, preferably in a restaurant or resort hotel.
Any combination of education and experience equivalent to graduation from high school with training or experience that provides the required knowledge, skills and abilities.
Ability to work around hot equipment
Occasionally be exposed to cold temperatures (walk in freezer/refrigerator)
Ability to lift and carry up to 50lbs
Able to walk or stand for duration of shift
Willing to work evenings, weekends and holidays as needed

Responsibilities

Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Strives to provide every guest with an exceptional experience.
Maintain a high ratio of return customers through best in class customer service.
Monitors restaurant activities and troubleshoot problems to maintain and improve daily operations.
During the restaurant’s peak periods, assist kitchen leadership & staff with facilitating communication between the front and back of the house team, assigning and prioritizing and completing work as needed and overseeing the expo line to prevent waste and to ensure prompt best in class food service and quality to all guests.
Monitor and maintain cleanliness, proper sanitation standards and organization in the Restaurant to fulfill health requirements.
Collaborate closely with the Event Coordinator and Executive Chef.
Demonstrates an engaging and supportive leadership style and strong work ethic.
Foster a safe work environment by following safety guidelines
Highly motivated for success.
Prepare weekly work schedules for appropriate staffing levels and adjust schedules as needed throughout the week to meet the business demands.
Coach and develop restaurant team members on job duties and performance while building a strong cohesive team.
Uphold current financial systems and policies to ensure financial accuracy.
Ability to perform and always maintain an accurate and acceptable inventory.
Oversee and have working knowledge of all equipment and place service calls as needed in a timely manner to ensure successful operation of the restaurant.
Daily house count, arrivals/departures, V.I.P.’s.
Requires excellent communication skills, both verbal and written.
Outstanding organization and time management skills.
Complete other duties as needed in support of the business.