Assistant Restaurant Manager

Spire Hospitality•Stowe, VT

7d•Onsite

About The Position

To assist in the effective management and direction of restaurant operations in reference to quality service, supervision of employees, monitor quality and consistency of food production, cost control, and inventory.

Requirements

Strong knowledge of Food & Beverage operations and preparation techniques.
Knowledge of Beverage operations and wines.
Excellent mathematical abilities in order to determine and track inventory, controls revenue productions, and other hotel financial statements.
Ability to work entire shift standing and moving about in restaurants and kitchen area.
Ability to read, write, and communicate effectively in English language, to understand internal documents, reports, and to interact effectively with guests and employees.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
High school diploma required.
One to three years experience as a manager or assistant manager of restaurant operations.
Ability to obtain any government required licenses or certificates.

Nice To Haves

Degree in Hotel and Restaurant Management preferred.
CPR certification and/or First Aid Training preferred.

Responsibilities

Assist Manager in the direction and supervision of food servers, bus-persons, and other staff in reference to schedules, service standards, training, motivation, and safety.
Assist in ensuring that restaurant complies with sanitation and safety standards for guests and employees. Check that all equipment is in working order. Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests. Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.
Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specification. Interact with guests to obtain feedback on quality of service and food in outlet.
Document inventory forecast usage and monitor supply so that restaurants are stocked with linen, glassware, silverware, china condiments, in order to provide service.
Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials. Interact with customers to determine needs, satisfaction and resolve conflicts.