Assistant Manager, Le Depot Brasserie (Seasonal)

Reef Capital Partners•Park City, UT

9d•Onsite

About The Position

Reef Capital Partners, a Utah-based investment firm, is partnering with a growing restaurant group led by James Beard Award Winning Chef Galen Zamarra to open two new culinary concepts in Old Town Park City: Le Depot Brasserie (a 100-seat brasserie and bar) and Union Patisserie (a French pastry & coffee shop). This is an exciting opportunity to join the management team of Le Depot Brasserie, a fine-dining French restaurant located in a renowned ski destination. The Seasonal Assistant Manager will be available from June through September and will support the current management team in overseeing Front of House (FOH) service staff, managing reservations, and ensuring exceptional guest experiences. Fine-dining French cuisine and wine knowledge are strongly preferred.

Requirements

3 years in a fine dining restaurant setting ideally with previous management experience in hotels and fine dining
Impeccable leadership and communication skills
Cutting-edge technical food & beverage knowledge
Relevant fine dining floor management experience preferable in a major metropolitan area or ski resort
Knowledge of popular reservation systems such as Open Table, Resy, Tock, etc
Knowledge of 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

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

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
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