Quick Service Assistant Restaurant Manager, Winter Seasonal (Truckee, CA, US)
About The Position
The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.
Requirements
- Minimum 3 years of restaurant experience with at least 1 year at a managerial/supervisory level.
- High school diploma or equivalent.
- Must have excellent MS office suite, leadership, problem-solving and multi-tasking skills.
- Ability to lift and carry 40+ lbs.
- ServSafe Certification (or ability to acquire).
- TIPS certification & California Food Handler's Card required within 14 days of employment
Nice To Haves
- Bachelor's degree or equivalent.
Responsibilities
- Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
- Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
- Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
- Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.
- Oversees kitchen personnel; coordinates their assignments to ensure economical & timely food production.
- Executes menus in conjunction with the Hospitality F&B Executive Chef; trains team on corresponding recipes and oversees the preparation of those recipes.
- Accurately schedules staff to business level based on forecast and labor cost objectives.
- Order and maintain inventory control of Restaurant kitchen products.
- Conducts necessary self-audits as needed and in a timely manner.
Benefits
- Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
- MORE employee discounts on lodging, food, gear, and mountain shuttles
- 401(k) Retirement Plan
- Employee Assistance Program
- Excellent training and professional development
- Referral Program
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Industry
Accommodation
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
