Assistant Room Manager Buffet

San Manuel Band of Mission Indians•Las Vegas, NV

4d•Onsite

About The Position

Reporting to the Buffet Manager, the Restaurant Assistant Buffet Manager is responsible for the restaurant’s daily operations and for delivering professional, personalized guest service that reflects the Company’s brand standard. The role oversees dining-room service, staffing and scheduling, guest requests, inventory and supply purchasing, cost controls, and coordination with culinary and management teams. Work is performed in a hotel/resort setting and may involve varied shifts, including nights, weekends, and holidays.

Requirements

High-volume restaurant management or supervisory experience.
Two years of related experience.
High school diploma or equivalent.
Basic knowledge of Outlook, MS Word, Excel, and PowerPoint, as well as office equipment such as telephones, copiers, and fax machines.
Effective listening abilities and strong judgment skills.
Excellent customer service and interpersonal skills to communicate effectively with business contacts.
Must obtain and maintain an Alcohol Awareness/TAM Card.
Must obtain and maintain an SNHD Health Card.
Minimum age of 21.
Ability to work varied shifts, including nights, weekends, and holidays.
Ability to tolerate varying noise levels, temperatures, illumination, and air quality; may be exposed to smoke.
Ability to maintain frequent contact with executives, department management, employees, and guests.
Ability to sit or stand for prolonged periods and remain mobile; perform balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions, and eye/hand coordination.
Ability to lift, carry, push, pull, or otherwise move objects weighing up to 75 pounds occasionally.
Ability to use standard office equipment and distinguish letters, numbers, and symbols.

Nice To Haves

Experience working in a similar resort setting.

Responsibilities

Create daily floor plans for each shift to ensure appropriate station rotation and coverage.
Supervise dining-room floor service during operating hours.
Supervise cashiers and ensure staff follow check-handling and closing procedures.
Manage activities and access and egress to ensure compliance with Health Department and Fire Marshall regulations.
Review schedules; manage time-off and vacation requests; coach and train employees on policies, procedures, and performance.
Communicate with guests about special requests and large-party reservations.
Conduct employee evaluations and manage attendance-record issues.
Communicate with the Chef about food-service and menu issues.
Coordinate with management, chefs, and culinary staff to address requests and needs from guests and employees.
Order supplies through the IP System and Purchasing, and prepare purchase requisitions for outlet needs from the warehouse or support departments.
Maintain inventory forms and keep stocking areas updated.
Exercise cost controls across restaurant operations.
Inspect food from support departments to ensure freshness and quality.
Perform other job-related duties as requested.
Provide a welcoming, guest-focused service experience.