Assistant Restaurant Mgr

Chumash Enterprises•Santa Ynez, CA

About The Position

Under the direction of the Restaurant Manager, ensures that guests experience exceptional service and products. Responsible for the restaurant operations in the absence of, or in coordination with, the Manager including dining room shift management, bar management, banquet management (on and off property), monetary tracking and end of shift reporting.

Requirements

Bachelor’s Degree in Food Service Management, Hospitality, Marketing or related field.
Five years of experience in restaurant management, preferably in a fine-dining environment.
Knowledge of applicable regulations, rules, procedures, and administration relating to beverage operations and alcohol service certification.
Ability to obtain food handler cars within 30 days of hire date.
Must register in the RBS Portal, take training from an authorized RBS Training Provider, and pass the ABC Alcohol Server Certification exam within 30 days of their confirmed training.
Must be 21 years of age to sell or serve distilled spirits. Team Members under 21 but at least 18 years of age may sell or serve beer and wine in non-gaming areas.
Intermediate computer proficiency utilizing Microsoft applications, email, and Internet.
Intermediate proficiency in Point of Sale (POS) systems.
Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
Native American hiring preference applies.
Strategic Thinking: Understands and processes complex information and exercises sound judgment, considering the situation, the issues, the key players, and the levels of authority involved. Proposes courses of action that further the objectives, priorities, and vision of the organization.
Decision Making: Drawing correct and realistic conclusions and making timely decisions based on available information.
Leadership: Achieving results through people by successful objective setting, performance review, motivation, delegation, teambuilding, commitment gains, and empowerment.
Oral Communication: Shaping and expressing ideas and information in an effective manner.
Sociability and Networking: Socializing effortlessly with other people; at ease when approaching others in social settings and professional relationships.

Nice To Haves

Two years of experience in front of house and banquet management is preferred.

Responsibilities

Responsible for overseeing staff and restaurant operations on a day-to-day basis.
Manages and supports dining room operations, bar staff, and special events as needed (on and off property).
Monitors and maintains the ambiance of the dining room.
Provides the finest guest dining experience, leads by example, and ensures staff is providing service that meets the established service standards.
Conducts or ensures pre-shift meetings with staff are held daily.
Leads by example, creating an environment that sets a benchmark in the areas of quality and service.
Ensures that all standards of service are consistent in quality and excellence.
Ensures customer satisfaction and addresses guests’ issues as they arise.
Reviews Open-Table nightly to maximize guest counts, format stations, and server rotation for the best guest service. Reviews Open Table guest list for VIPs, special occasions, and guest needs/allergies to anticipate needs and ensure each guest receives a personalized experience.
Interfaces with culinary team to review menus and pricing.
Responsible for compliance with cash control procedures and completing related accounting and administrative reports as required.
Communicates with appropriate management regarding performance and other personnel issues.
Ensures staff complies with dress code and appearance policies.
Ensures all liquor laws are adhered to and enforced by staff at all times.
Ensures wine and liquor inventory levels are appropriate; may stock and place orders.
Ensures inventory is counted and recorded as required.
May serve guests food and drinks, bus tables, cashier, answer phones during peak times or as needed.
Hires, trains, develops, empowers, coaches, counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, disciplines, and recommends terminations as appropriate.
Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash.
Performs other duties as assigned.