Asst Restaurant Manager -Hourly SIGN ON BONUS $1500.00

Concord Hospitality Enterprises•Dayton, OH

1d•Onsite

About The Position

We are hiring an Assistant Food and Beverage Manager - Hourly overtime eligible. This role focuses on providing guests with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. The position involves ensuring timely meal delivery with attention to plating, portion, and temperature. A key aspect is developing strategies to improve cost savings and labor retention/associate development to meet financial goals. The role also includes training staff in service sequences and product knowledge, leading service education, and managing training programs for new and existing employees. Daily evaluation of restaurant service performance, employee discussions, and coordination of timely food production are also essential. Collaboration with the Chef on food quality and presentation, as well as selection and pricing strategy of liquors and wines, is required. The Assistant Manager will assist in creating financial objectives through the budget process, meeting financial targets in sales by executing marketing plans, and controlling costs in areas such as cost of sales and payroll. This role supervises all non-supervisory service employees and ensures adherence to organizational policies and applicable laws.

Requirements

Hourly overtime eligible

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel’s F&B financial goals.
Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
Lead service education through daily line-ups.
Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars.
Daily evaluation of restaurant service performance.
Employee discussions and evaluations.
Coordination of timely food production.
Work with the Chef to provide "excellent quality and presentation" of all food to the guests.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the Restaurant Manager, and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll, working closely with the Restaurant Manager.
Supervise all non-supervisory service employees. Train new and current employees on proper customer service practices.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.