Trevis | Assistant Restaurant Manager

Omni Hotels & Resorts•Tallahassee, FL

About The Position

The Assistant Restaurant Manager ensures personnel are properly trained and supervised so they deliver prompt, courteous service in accordance with Omni Food and Beverage standards, company policies, and procedures. The role is responsible for assigned shifts and assists with the department’s overall management and supervision. The position supports service quality and guest satisfaction by remaining present during peak hours, monitoring guest experiences, communicating with guests, handling comments and complaints, and observing, teaching, and correcting staff service. It also oversees dining-room condition, food preparation, beverage presentation, staffing punctuality, training follow-up, supplies, liquor pars, and pre-meal meetings. Administrative and cost-control duties include assisting with scheduling, weekly and monthly forecasting, payroll, interviewing, maintenance requests, requisitions, food waste, labor and payroll costs, and bar controls. The Assistant Restaurant Manager must follow liquor liability laws, know emergency procedures including CPR, and work to prevent accidents.

Requirements

Ability to manage deadlines.
General knowledge of Microsoft Word, Excel, and PowerPoint.
Strong attention to detail and customer service skills.
Must be Food Handler and TIPS certified.
Must be able to work a flexible schedule, including weekends and holidays.

Nice To Haves

Two years of experience in a Food and Beverage supervision or management role.
Understanding of Food and Beverage financials, including cost and par controls.

Responsibilities

Manage the assigned shift and assist with overall restaurant management.
Supervise and coordinate the assigned shift and assist with overall department supervision.
Check staff punctuality and follow up on established training steps.
Complete the dining-room environmental checklist and maintain the condition of the dining room.
Spot-check liquor pars and order daily supplies.
Hold pre-meal meetings.
Handle guest comments and complaints and ensure guest satisfaction.
Stay on the floor during peak hours, communicate with guests, and receive feedback.
Monitor each guest experience and observe, teach, and correct staff service.
Examine food preparation and beverage presentation.
Assist the manager with scheduling.
Prepare weekly and monthly forecasts and complete weekly payroll.
Participate in interviewing new employees.
Prepare maintenance requests and follow up on them.
Monitor food and liquor requisitions, food waste, labor costs, and payroll costs.
Check bar controls, including shot-glass use, red lining, and ensuring bottles are totally empty.
Know and adhere to liquor liability laws, including prohibitions on serving alcohol to intoxicated guests or minors.
Know emergency procedures, including CPR, and work to prevent accidents.
Perform other duties assigned by management.