Asst Restaurant Manager

Concord Hospitality Enterprises•Beaufort, NC

5d•$50,000 - $60,000•Onsite

About The Position

We are hiring an Assistant Restaurant Manager. This role is responsible for providing guests and patrons with friendly and professional service, excellent food quality, strong price value, and consistency of execution in an attractive, well-maintained environment. The Assistant Restaurant Manager ensures that meals are delivered in a timely fashion with attention to plating, portion, and temperature. They will develop ways to improve cost savings and labor retention/associate development in line with the hotel’s F&B financial goals. This role involves thoroughly training staff in service sequence and product knowledge, leading service education through daily line-ups, and heading new server, busser, host, and bartender training programs, as well as ongoing development programs and seminars. Daily evaluation of restaurant service performance, employee discussions and evaluations, and coordination of timely food production are key responsibilities. The Assistant Restaurant Manager will work with the Chef to provide excellent quality and presentation of all food to the guests, and participate in the evaluation of food product, kitchen employee performance, and development of products consistent with our market position. This role also includes the selection and pricing strategy of all liquors and wines and supervision of their procurement. The Assistant Restaurant Manager will assist the General Manager and/or a Restaurant GM in creating financial objectives for the restaurant on an annual basis through the budget process, and assist in meeting financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds. They will help meet budget in all areas of cost control with a consistent focus on cost of sales and payroll. The role supervises all non-supervisory service employees and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Requirements

Friendly and professional service
Excellent food quality
Strong price value
Consistency of execution
Attractive, well-maintained environment
Timely delivery of meals with attention to plating, portion and temperature
Cost savings and labor retention/associate development
Meet the hotel’s F&B financial goals
Thoroughly train staff in service sequence, product knowledge
Meet the needs of each and every guest
Lead service education through daily line-ups
Headline new server, busser, host, and bartender training programs
Ongoing development programs, and seminars
Daily evaluation of restaurant service performance
Employee discussions and evaluations
Coordination of timely food production
Work with the Chef to provide "excellent quality and presentation" of all food to the guests
Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position
Selection and pricing strategy of all liquors and wines and supervision of their procurement
Assist the General Manager and/or a Restaurant GM in creating financial objectives for the restaurant on an annual basis through the budget process
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll
Supervise all non-supervisory service employees
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel’s F&B financial goals.
Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
Lead service education through daily line-ups.
Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars.
Daily evaluation of restaurant service performance.
Employee discussions and evaluations.
Coordination of timely food production.
Work with the Chef to provide "excellent quality and presentation" of all food to the guests.
Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager and/or a Restaurant GM in creating financial objectives for the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Supervise all non-supervisory service employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.