Assistant Restaurant General Manager

Wischermann Partners•Owatonna, MN

3d•$50,000 - $60,000•Onsite

About The Position

The Assistant Restaurant General Manager is responsible for assisting in managing and executing successful F&B operations in the restaurant. They will assist in planning and overseeing the daily operations of the restaurant and bar to achieve the highest level of guest satisfaction and profitability. The Assistant Restaurant General Manager will work alongside the other F&B leaders to ensure the entire guest experience is seamless.

Requirements

Previous experience in a similar role in a luxury hospitality operation or restaurant.
Beverage certification preferred.
Previous experience with MICROS POS preferred.
Must have supervisory, coaching, and staff development experience.
Requires the ability to taste alcohol during trainings and new menu updates.
TIPS training certification required within 30 days of hire date.
Good reading, writing, and oral proficiency in the English language.
Flexibility to work a varied schedule, which may include weekends and holidays.
Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
Ability to stand and walk for entire shift.
Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Nice To Haves

Beverage certification preferred.
Previous experience with MICROS POS preferred.

Responsibilities

Supervise and ensure the overall success of the restaurant and bar.
Support and assist restaurant supervisors and hourly associates.
Maximize guest satisfaction by spending time on the restaurant floor, speaking to guests and staff, and taking ownership of the space.
Analyze and correct, when necessary, associate engagement with the guests and standard operating procedures.
Be familiar with all services/features and local attractions/activities to respond to guest inquiries accurately.
Maintain complete knowledge of equipment and use only as intended.
Maintain positive guest relations at all times and resolve all guest complaints, ensuring guest satisfaction.
Maintain complete knowledge of all menu items, liquor brands, beer brands, and non-alcoholic selections available in the assigned outlet.
Maintain complete knowledge of the particular characteristics and description of every wine and champagne on the wine list.
Maintain complete knowledge of designated glassware and garnishes for each drink.
Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of assigned outlet.
Assist in developing an operating strategy that is aligned with the Company’s business strategy.
Assist in updating the food & beverage menus within the parameters of the guiding principles and operating plan.
In conjunction with the Restaurant General Manager, coordinate with the sales team and group meeting planners to understand and achieve their specific group requirements with the services and facilities offered.
Assist in managing all restaurant F&B inventories weekly and monthly to confirm appropriate handling procedures and within-budget expenses and cost metrics.
Oversee and create associate schedules and make any necessary changes per business demands and budget.
Ensure maximum revenue is achieved from all sales opportunities.
When needed, participate and contribute to marketing meetings for creative opportunities and events.
Assist in executing creative programming within the operating strategy and brand pillars.
In conjunction with the Restaurant General Manager, work with the property and corporate leadership team to effectively increase Guest Satisfaction and highlight areas of concern.
Participate in P&L reviews and the budgeting process for all areas of responsibility.
Participate in departmental meetings and continually communicate a clear and consistent message regarding the departmental goals to produce the desired results.
Ensure all associates have proper supplies, equipment, and uniforms.
In conjunction with the Restaurant General Manager, recruit, interview, hire, and train food & beverage associates.
Conduct performance evaluations and discipline staff when needed.
Maintain a professional and personable appearance at all times, according to Wischermann standards.
Successfully achieve Wischermann’s core values of ownership, innovation, craft, respect, and community.
Primary duty will be managing the business and their department. They will regularly direct the work of two or more associates and have the authority to hire and terminate.
All other duties as requested.