Assistant Manager | The Sporting Club

Omni Hotels & Resorts•Boston, MA

4d•Onsite

About The Position

The Assistant Restaurant Manager is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff. The Omni Boston Hotel at the Seaport is a AAA Four Diamond-rated hotel located in the heart of the bustling Seaport District. It features 1,054 rooms, seven distinct dining experiences, a day spa, and a rooftop pool. The hotel also has over 100,000 square feet of flexible function space for meetings and conferences. Omni Hotels & Resorts is committed to providing guests with warmth, personalized service, and unforgettable experiences.

Requirements

Position requires a minimum of two years progressive experience in Food & Beverage Management.
Must have a proven record of motivating managers and associates to meet and exceed goals and to provide the highest quality experience for our guests.
Large convention hotel / high volume business experience strongly preferred.
Strong computer and technical skills to include on-line purchasing systems.
Union environment experience preferred.
Must possess the ability to handle stressful and busy hotel operations.
Ability to always maintain a positive and professional demeanor and composure.

Responsibilities

Responsible for the day-to-day operation for all restaurant functions, to include efficient and effective running of all events ensuring operating costs are minimized.
Establish steps of service for all outlets and monitor associates to ensure compliance.
Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Control requisitioning of food and beverage quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Manage daily operations to consistently inspect all restaurants / outlets to ensure that the correct standards are maintained.
Responsible for the supervision, upkeep, safety and cleanliness in food preparation areas, refrigeration, storage areas, hallways, corridors, and storerooms.
Supervise the banquet sanitation operation and timing of service out of the kitchen and into all banquet areas.
Ensures prompt delivery and quality control from point of departure to arrival.
Conduct/attend all required department trainings and meetings.
Perform any other duties required by management.