Assistant Manager, Le Depot Brasserie (Seasonal)

Reef Capital Partners•Park City, UT

10d•Onsite

About The Position

Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S. This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie. The Seasonal Assistant Manager will be available from June through September. This person will be brought on to help assist the current management team and will also be responsible for supervision of all FOH service staff; servers, bartenders, hosts and bussers. They will assume direct supervision of all reservation requests; managing all phone, in-person, and online reservation requests. Additionally, they will be an active mover on the floor, very comfortable in table touching; listening to guest feedback and curating wonderful guest experiences. Fine-dining French cuisine experience is strongly preferred. Experience and knowledge in French wines and strong service skills as well as administrative skills are necessary.

Requirements

3 years in a fine dining restaurant setting ideally with previous management experience in hotels and fine dining
Impeccable leadership and communication skills, and cutting-edge technical food & beverage knowledge
Ideal candidates will have relevant fine dining floor management experience preferable in a major metropolitan area or ski resort
Cutting edge technical food & beverage knowledge
Strong leadership track record
Knowledge of popular reservation systems such as Open Table, Resy, Tock, etc, and POS systems such as Micros, Aloha, Toast, Square, etc.
MS Office, Google
Experienced with principles and processes for providing customer and employee services
Strong wine and cocktail knowledge
Requires good communication skills, both verbal and written

Nice To Haves

College degree preferred; a degree in Hospitality, Business/Administration, Restaurant Management, Culinary, or Food Service highly desired.
Fine-dining French cuisine experience is strongly preferred.
Experience and knowledge in French wines and strong service skills as well as administrative skills are necessary.

Responsibilities

Manage and oversee host staff as well as FOH staff (as assigned) including hiring, training, disciplining, scheduling, etc.
Ensure guest phone calls are answered and provide friendly, knowledgeable assistance to guest questions
Ensure calls are made to confirm reservations, as applicable, prior to each shift
Manage flow of reservations for each shift to ensure optimal seating pattern and service
Create floor plan and table arrangement for shift
Receive feedback from guests to ensure satisfaction with both food and service
Manage restaurant's contact e-mail and respond to guest inquiries as well as requests accordingly
Receive and coordinate large group reservations, special requests/menus with FOH and BOH teams, and assign corresponding tables
Anticipate and address guest needs based on prior visits, guest requests, and observations
Collaborate with the FOH and BOH teams to ensure dining room is properly set for guests prior to service
Along with the General Manager, develop the format for pre-shift meetings; FOH staff training modules and goals
Mentor, develop & discipline staff when needed
Constantly monitor labor based on volume and adjust staffing levels accordingly
Have an active presence on the floor when needed during service hours; table touching.
Interact positively with guests promoting facilities and services, respond with urgency to resolve problems to the satisfaction of involved parties
Communicate with the General Manager and kitchen staff concerning quality, presentation of menu items and provide feedback from guest comments and suggestions
Assist the General Manager in the ongoing inventory and par levels for FOH equipment needs: Glassware, Flatware, China, Beverage Inventory, reporting & ordering
Consult regularly with the General Manager & the Executive Chef to ensure the highest level of staff and guest satisfaction.
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
Assist the GM in the maintenance of FOH equipment, minimizing waste, breakage and misuse
Inspects daily dining room, bar and service station areas to ensure that safety, sanitation, energy management, preventive maintenance and other standards are consistently met