Assistant Restaurant Mgr North Coast Cafe InterContinental Hotel

IHG•Cleveland, OH

4h•$23

About The Position

Assist in managing one or more full-service food and beverage outlet(s) on a daily basis. Serve as Restaurant Manager in his/her absence. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. At InterContinental Hotels® we want our guests to relax and be themselves which means we need team members to: Be you – by being natural, professional and personable in the way you are with people Get ready – by taking notice and using your knowledge so that you are prepared for anything Show you care – by being thoughtful in the way you welcome and connect with guests Take action – by showing initiative, taking ownership and going the extra mile

Requirements

High school diploma or equivalent and one year supervisory experience in a full service restaurant or similar setting.
This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the outlet(s) Handling objects, products Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with customers, employees and third parties
Reading and writing abilities are utilized often when completing paperwork, ordering, and giving and receiving instructions.
Mathematical skills, including basic math, cash handling, and inventory management are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Hospitality Management Degree or some college preferred.

Responsibilities

Assist in monitoring performance of the restaurant through analysis of guest feedback and financial results. Make recommendations for corrective action as needed.
Assist in maintaining and enforcing procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs.
Interact with outside contacts: Guests – to ensure their total satisfaction Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc. Regulatory agencies – regarding safety and compliance matters Other contacts as needed (professional organizations, community groups, local media)
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
Recommend and/or Initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.
Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Maintain appropriate service recovery guidelines in order to ensure total guest satisfaction.
Supervise day-to-day shift activities of one or more food and beverage outlet(s). Schedule employees to ensure proper shift coverage. Assist in communicating and enforcing policies and procedures.
Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
May serve as Manager on Duty
Perform other duties as assigned.