Restaurant Assistant General Manager at Rosa Mexicano

Marriott • Bay Lake, FL

4d • $66,000 - $94,000 • Onsite

About The Position

The Restaurant Assistant General Manager is responsible for overseeing daily restaurant operations, including Restaurants/Bars and Room Service. This role involves assisting with menu planning, maintaining sanitation standards, and supporting servers and hosts during peak meal periods. The objective is to continually enhance guest and employee satisfaction while maximizing financial performance within the areas of responsibility. This includes identifying and implementing necessary training to achieve departmental goals.

Requirements

• High school diploma or GED and 4 years of experience in the food and beverage, culinary, or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major, and 2 years of experience in the food and beverage, culinary, or related professional area.

Responsibilities

• Supervises and manages employees, understanding their roles to cover duties in their absence.
• Manages all day-to-day operations of the restaurant, bar/lounge, and room service areas.
• Maintains high service and sanitation standards.
• Reviews staffing levels to ensure guest service, operational needs, and financial objectives are met.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Advocates for sound financial/business decision making and demonstrates honesty and integrity.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model for appropriate behaviors.
• Identifies developmental needs of others and provides coaching and mentoring.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Ensures and maintains the productivity level of employees.
• Provides leadership, vision, and direction to align departmental goals efficiently.
• Ensures compliance with all food & beverage policies, standards, and procedures through training, supervision, follow-up, and hands-on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state, and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees.
• Monitors alcohol beverage service in compliance with local laws.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Manages day-to-day operations to ensure quality, standards, and customer expectations are met daily.
• Displays leadership in guest hospitality and exemplifies excellent customer service.
• Empowers employees to provide excellent customer service.
• Acts as the guest service role model for the restaurants.
• Handles guest problems and complaints.
• Meets with guests to obtain feedback on food and beverage quality, service levels, and overall satisfaction.
• Ensures corrective action is taken to continuously improve service results.
• Incorporates guest satisfaction into departmental meetings for continuous improvement.
• Manages service delivery from guest entry to departure.
• Provides guidance and direction to subordinates, including setting and monitoring performance standards.
• Identifies educational needs of others and develops training programs.
• Ensures employees are treated fairly and equitably, striving to improve employee retention.
• Ensures employees receive ongoing training to understand guest expectations.
• Solicits employee feedback and addresses employee problems or concerns.
• Strives to improve service performance.
• Ensures recognition is taking place across areas of responsibility.
• Provides information to supervisors, co-workers, and subordinates.
• Analyzes information and evaluates results to solve problems.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Recognizes good quality products and presentations.
• Supervises daily shift operations in the absence of the Assistant Restaurant Manager.
• Oversees the financial aspects of the department, including purchasing and payment of invoices.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED