Assistant Restaurant Manager OEM/HM

Crestline Hotels & Resorts•Washington, DC

About The Position

The Assistant Restaurant Manager assists with the successful operation and administration of the restaurant(s), balancing department operations while providing an exceptional food and beverage experience and maximizing profitability. The role ensures food and beverage operations are conducted professionally, meet standards, and deliver a high level of service. The manager leads, trains, coaches, motivates, engages, and provides feedback to staff, supervisors, and managers.

Requirements

Hotel experience in hotel food and beverage management.
Computer skills.
Experience with hotel systems such as MICROS.
Serve Safe certification required.
First aid certification as required.

Nice To Haves

Familiarity with Microsoft Office.

Responsibilities

Create and execute food and beverage strategies to improve guest satisfaction and revenue.
Collaborate with the food and beverage team on menu planning, development, and execution.
Ensure food and beverage staff and management are trained to standards and prepared to operate their departments.
Work with department managers to support their personal and professional development.
Increase outlet revenues through marketing, promotions, and upselling.
Investigate and resolve complaints about food quality, service, or accommodations.
Schedule and receive food and beverage deliveries when needed, checking product quality and quantity.
Work with the Executive Chef and culinary staff to ensure food preparation, portion sizes, garnishing, and presentation meet or exceed standards.
Monitor budgets and payroll records, and review financial transactions for authorization and budget compliance.
Monitor compliance with health and fire regulations for food preparation, service, and building maintenance in lodging and dining facilities.
Maintain records required by government agencies regarding sanitation and food subsidies when applicable.
Set standards for employee performance and customer service.
Estimate food and beverage consumption to anticipate purchasing or requisition needs.
Review work procedures and operational issues to identify improvements to service, performance, and safety.
Organize and direct training; resolve personnel problems; hire staff; and evaluate employee performance.
Record and analyze sales volume, product types, and costs to identify unpopular or less profitable items.
Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control.
Monitor employee and guest activities to ensure liquor regulations are followed.
Train workers in food preparation, service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
Manage inventories of food, equipment, small wares, and liquor.