Assistant Restaurant Manager | The Apron

Omni Hotels & Resorts•Frisco, TX

About The Position

The Assistant Restaurant Manager at The Apron, Omni PGA Frisco Resort & Spa, provides training and supervision to department associates and helps ensure prompt, courteous service and the restaurant’s overall success. The role supports guest satisfaction and financial controls at a restaurant serving creative Texas and California fare, including breakfast, brunch, and lunch, with seasonal ingredients.

Requirements

Previous restaurant manager experience.
Flexible schedule, including evenings, weekends, and holidays.
Understanding of financial statements and labor productivity.
Must have unexpired Food Handler and TABC credentials or obtain them upon hire.
Ability to stand and walk for an extended period or an entire shift.
Ability to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Responsibilities

Maximize guest satisfaction while guests dine in the restaurant.
Conduct daily pre-meal meetings with service staff.
Supervise the restaurant floor during operations.
Ensure service personnel follow service protocols and steps of service.
Resolve guest complaints to the guests’ satisfaction.
Prepare the staff’s weekly schedule.
Ensure kitchen, stewarding, and cashier staff are on duty as scheduled.
Keep side stations fully stocked with equipment.
Ensure beverage machines function properly.
Ensure station rotation in seating.
Assist with seating and serving guests as needed.
Monitor service staff productivity.
Monitor food quality and consistency.
Ensure special boards and descriptions are posted accurately.
Recognize repeat guests and maintain familiarity with clients.
Review reservations daily and compare them with the front desk VIP list.
Ensure special-attention details are handled properly.
Maintain the restaurant’s physical atmosphere and cleanliness.
Ensure staff uniforms and appearances meet specifications.
Ensure tabletops are set to specifications and inspect tabletops, side stations, and tray stands throughout service.
Ensure equipment is clean and in good condition.
Adjust lighting and music appropriately for each meal period.
Use positive up-selling techniques with service staff.
Know beverage-related procedures and equipment and assist the cashier when needed.
Follow company policies and procedures.
Know emergency procedures and work to prevent accidents.
Know and enforce policies related to liquor liability laws.
Perform other duties assigned or required by management.