Assistant Restaurant Manager OEM/HM

The Hoya Hotel at Georgetown (Crestline Hotels and Resorts)•Washington, DC

About The Position

The Assistant Restaurant Manager assists in the successful operation and administration of the restaurant(s), balancing department operations while providing guests with an exceptional food and beverage experience and maximizing profitability. The role ensures food and beverage operations are conducted professionally, according to standards, and at a high level of service. The Assistant Restaurant Manager leads, trains, coaches, motivates, engages, and provides daily feedback to staff, supervisors, and managers. The role works collaboratively with the food and beverage team on menu planning, development, and execution; supports department managers' professional development; and drives outlet revenue through marketing, promotions, and upselling. It also oversees service quality, training, compliance, staffing, inventories, budgets, and operational improvements.

Requirements

Experience in hotel food and beverage management.
Computer skills.
Experience with hotel systems such as MICROS.
First aid certification as required.
Serve Safe certification required.

Nice To Haves

Familiarity with Microsoft Office preferred.

Responsibilities

Create and execute food and beverage strategies to improve guest satisfaction and revenue.
Collaborate with the food and beverage team on menu planning, development, and execution.
Ensure food and beverage staff and managers are trained and prepared to operate their departments to standards.
Work with department managers on their personal and professional development.
Increase outlet revenue through marketing, promotions, and upselling.
Investigate and resolve complaints about food quality, service, or accommodations.
Schedule and receive food and beverage deliveries when needed, verifying product quality and quantity.
Work with the Executive Chef and culinary staff to ensure food portions, garnishing, presentation, and preparation exceed standards.
Monitor budgets and payroll records, and review financial transactions to confirm expenditures are authorized and budgeted.
Monitor compliance with health and fire regulations for food preparation, service, and building maintenance in lodging and dining facilities.
Maintain records required by government agencies regarding sanitation and food subsidies, when applicable.
Establish standards for employee performance and customer service.
Estimate food and beverage consumption to anticipate purchasing or requisition needs.
Review work procedures and operational problems to identify improvements in service, performance, or safety.
Organize and direct training programs; resolve personnel issues; hire staff; and evaluate employee performance.
Record and analyze the number, type, and cost of items sold to identify unpopular or less profitable items.
Arrange equipment maintenance and repairs, and coordinate services such as waste removal and pest control.
Monitor employee and guest activities to ensure compliance with liquor regulations.
Train workers in food preparation and in service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas for efficient service and compliance with standards.
Manage inventories of food, equipment, small wares, and liquor.