Assistant Restaurant Manager

Hersha Hospitality Management LP•Frederick, MD

25d

About The Position

Oversee the management and direction of restaurant operations in accordance with established guest service and sustainability standards. The role includes leading and developing associates, maintaining food and service quality, ensuring safety and sanitation, managing restaurant inventory and labor, and supporting financial and operational controls. The position collaborates with other hotel departments and contributes to restaurant marketing and menu initiatives. Potential career paths include Restaurant General Manager or Food and Beverage Director.

Requirements

3–6 years of restaurant management experience required.

Nice To Haves

Associate's degree preferred.

Responsibilities

Interview, select, schedule, coach, and support associates, ensuring they meet brand or hotel standards and HHM core values.
Lead and motivate associates and foster a fun, collaborative, harassment-free work environment.
Implement ongoing training programs, set team-member goals, and hold associates accountable for outlet success.
Ensure food quality is consistent, appealing, and prepared to guest specifications.
Interact with guests to gather feedback about service and food quality.
Ensure the restaurant complies with sanitation and safety standards for guests and associates.
Resolve guest complaints and coordinate with department leaders to address service or quality breakdowns.
Improve Guest Satisfaction Survey results by identifying and resolving inconsistencies in front-of-house serving practices.
Exceed Marriott Brand Standard Guidelines for the Food & Beverage Department each year and pass the annual Marriott Experiential Audit.
Receive and review deliveries, document inventory forecasts and usage, and monitor supplies.
Comply with state, federal, and corporate requirements for serving alcoholic beverages.
Participate in restaurant marketing, develop menu ideas, survey competition, report food trends, and help prepare specials.
Process, review, and audit back-of-house and front-of-house payroll in HHM’s Ultipro System.
Input and reconcile front-of-house tips daily.
Manage employee schedules and punch clocks to prevent unnecessary labor overages.
Reconcile daily audit materials, including timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries.
Coordinate with operating departments to keep hotel areas informed about Food & Beverage outlet actions, programs, and initiatives.
Ensure Food & Beverage outlets and department associates comply with HHM Accounting Audit guidelines and standards.