Assistant Restaurant Manager

Century Golf Partners Management•Buckeye, AZ

25d

About The Position

Responsible for the front of house operations of the Vic Bar + Kitchen under the direction of the Restaurant Manager, including maintaining Century Golf/Verrado Golf Club standards in all services and operations while maximizing profitability.

Requirements

One or two years related experience and/or training; or equivalent combination of education and experience
Computer literate and proficient in POS software as it relates to this position
Must have and maintain current Food Handler’s Manager Certification as well as Arizona Title 4 Liquor Manager Training
Must be versed in all bar operations, legalities, and pours, and understand the gravity of operating within our Liquor License. Required to take our internal 1-hour Alcohol Training asap after start date.
Regularly required to stand, walk, lift and/or carry 50-pound trays, other objects such as highchairs and booster seats; ability to move restaurant furniture safely as needed.
Must have high level of physical fitness
Schedule consists of nights, weekends, holidays and events. Opening and closing shifts will be required.
Required to work 45+hours per week. It is assumed, should the business experience an unexpected and temporary management gap, that any salaried manager would assist in covering responsibilities at their current compensation. From time to time, this may require a 6th workday, particularly if we have a big event to execute.
Must be able to convey information and ideas clearly
Excellent verbal communication
Efficient and well-organized; able to handle simultaneous, varied tasks
Assertive with an outgoing personality
Ability to promote, describe and sell accordingly
Ability to solve problems and make rational decisions
Must possess basic computational ability
Must maintain composure and objectivity under pressure
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
Must be able to work with and understand financial information and data, and basic arithmetic functions

Responsibilities

Supervise the assigned shift; ensuring that service staff delivers the product correctly and in a timely manner. If ticket times are out of normal range, meet with the Chef or kitchen supervisory staff to help correct the situation.
Respond to shift changes as they occur; whether it be covering shifts where someone calls off, or cutting employees as necessary, ensuring superior guest service.
Ensure that all before and after-shift side work is done properly and thoroughly.
Approve transactions as required; assist servers with their closing, counts and drops as required. As closing manager, perform closing duties, prepare bank deposit and drop.
Supervise the hostess staff, ensuring proper greeting and seating procedures are being followed.
Oversee all front of house pars are being maintained; work with our vendors under the direction of the Restaurant Manager to ensure compliance and/or send the business out for bid as necessary to meet or exceed budget.
Be aware of events, reservations, or bookings that will affect the Vic Bar + Kitchen operations on the shift you are supervising. Look ahead to see if there are any set up requirements expected of you for the next shift/day.
Manage the front of the house food and beverage service operations by being ‘on the floor’ during peak business periods (approx. 11 am-2 pm and 6 pm- 9 pm)
In order to ensure a smooth transition to the next shift supervisor, meet with them face to face to discuss any outstanding issues, orders, or challenges that might exist as you are leaving. If this is not possible, accomplish this by e-mailing or leaving notes for the next shift supervisor.
Participate in the short and long-term planning of department objectives.
Assist in hiring, training, supervising, evaluating and scheduling all food and beverage front of the house departments. No terminations are done without a complete review and approval by Human Resources and the General Manager.
Support the planning and implementation of regular, ongoing training sessions for food and beverage service staff
Perform daily walk- through inspections and weekly written inspections and follow-up.
"Inspect what you Expect" – MBWA (Management by Walking Around) Using all 5 senses, inspect Club facilities continuously
Recognize employees for a job well done in a timely manner.
Lead by example, consistently conveying a positive attitude, passion and pride in your work
Approach all encounters with passholders, guests and fellow employees in a gracious, attentive, courteous and service-oriented manner. Resolve any issues that arise. Report any incidents that might need further management follow-through.
Conduct all business for the club as an ambassador of the Verrado Golf Club – with integrity and in a professional manner at all times
Keep fiscal responsibility and guest satisfaction in mind when making all decisions
Maintain regular attendance in compliance with the Verrado Golf Club organization standards, as required by scheduling, which will vary according to the needs of the Club. Employees may need to work varying schedules to reflect the business needs
Comply at all times with Verrado Golf Club standards and regulations to encourage safe and efficient operations
Maintain professional relationship with guests - Refrain from discussing company or personal business with any annual pass holders or guests
Be aware of current events, programs and community events to ensure you are able to provide current and detailed information to guests
Maintain communication with other departments of the Club as necessary.
Participate in staff meetings, training and team efforts as requested.
Comply with all Verrado Golf Club policies and procedures; assist in enforcing all Food & Beverage service and Club policies.
Maintain and ensure immaculate facilities for guests - Monitor and maintain the cleanliness and orderliness of the restaurant using a ‘clean as you go’ philosophy
Partner with the Chef and kitchen staff to ensure the back of house maintains sanitary conditions in all kitchen, storage and cooler areas in accordance with state and local regulations
Inform the Restaurant Manager immediately of any equipment not in proper condition or good working order
Inform the Restaurant Manager immediately of the necessary equipment & supplies.
Communicate all guest complaints and suggestions to the Restaurant Manager promptly (typically at the end of the shift in the End of Day report).
Perform other duties as required by your manager