Assistant Manager, Mimo

POSITION OVERVIEW

The Assistant Restaurant Manager is responsible for assisting the Manager with coordinating all food service activities including, ensuring the smooth operation of daily food service, the cleaning and maintenance of equipment and, ensuring all health and safety regulations are adhered to, investigating and resolving food quality and service complaints, creating schedules, and managing the Member training program.

The following and other duties may be assigned as necessary:

• Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolve them effectively and consistently
• Maintain overall knowledge of the resort and proactively provide assistance to customers when appropriate using clear and concise conversation
• Maintain direct communication with guests for special requests and large party reservations
• Maintain communication with Manager and Chef on all food service and menu issues
• Assist with supervision of staff, ensuring that correct procedures, methods of service, conduct, and grooming policies are followed
• Delegate responsibilities to Members and supervise tasks to completion, correctly, and on time
• Estimate beverage and operational supply needs and requisitions in accordance with established par stock
• Train and hold accountable Members in the performance of their duties
• Check daily condition of facility and equipment, ensuring all malfunctions are reported in Hot Sos and followed up with Engineering
• Inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are always adhered to
• Inspect, plan, and ensure restaurants are ready for service each day before opening with adequate staff and supplies
• Ensure work area and storeroom are always clean and organized
• Maintain liaison with reservations and sales in order to facilitate the proper handling of restaurant obligations
• Maintain a positive working relation with all Members
• Hold Members accountable and issue discipline to those who do not comply to Company/department policies and procedures
• Ensure correct policies and procedures for check handling / closing are maintained by service staff
• Follow current proper policies and procedures for comps and voids
• Exercise cost controls for all aspects of restaurant operation
• Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other Members
• Work as a team, assisting guest and Member’s needs and inquiries
• Stay well groomed, looking professional, clean, and appropriately fitted in compliance with the Company’s standards
• Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings: initiating improvements and building relationships with preferred patrons
• Forecast workload, prepare schedules, approve payroll
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• High School Diploma or equivalent required
• One (1) or more years of prior relevant management experience in Food and Beverage
• Minimum of 1 year hotel/restaurant management preferred
• Minimum of 1 year in front-of-the-house operations preferred
• Demonstrated knowledge of service and F&B operations
• Strong communication skills
• Food Handler’s Certificate required
• Must have basic knowledge of Microsoft Office software
• Complete knowledge of health and safety regulations
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Strong…