Food Front House Assistant Manager - Vr Varied Shift

STARTING RATE: D.O.E.

MINIMUM AGE REQUIREMENT: 21 years old

LICENSE/CERTIFICATION: S. Nevada Health District Health Card and Alcohol Awareness Card.

The Front of the House Assistant Manager is responsible for overseeing the front of house operation and the handling of guest concerns/incidents when the Front of the House Manager is not available. The Front of the House Assistant Manager is responsible for assisting the Front of the House Manager in managing the front of the house staff, including, but not limited to, training and scheduling.

A minimum of one year previous experience in Food and Beverage management is required. Must be analytical and have a strong attention to detail. This manager will be able to engage in multiple projects at a time, following timelines and quality expectations of the highest degree. Conflict resolution and problem solving with both guests and fellow team members while maintaining company expectations.

Must be able to make “on the spot” decisions. Must be computer literate with an emphasis on Microsoft Word, Excel and Outlook. Must be motivated, dedicated, customer service and teamwork oriented. Must have excellent communication and leadership skills. Must be able to read, write and verbally communicate English.

• Organize and direct departmental meetings and attend all food department meetings.
• Assist in inventory control, order, receive, and complete product requisitions.
• Assist the Front of the House Manager in hiring, training, scheduling, evaluating, and disciplining team members.
• Lead, develop, motivate, evaluate, and coach team members.
• Responsible for the enforcement and staff training regarding all Company and Food Services Dept. front of the house policies and procedures.
• Resolve customer complaints.
• The Assistant Manager is expected to provide cross-functional oversight for secondary food outlets in addition to their primary assigned F&B outlet. This includes monitoring guest service standards, addressing staff requirements, and ensuring smooth operational flow.
• Other job related duties as assigned and instructed by management.

• Strive to deliver world-class products and service for our guests.
• Cheerful, helpful, and professional when interacting with guests and team members.
• Take ownership and have an "It's my job" attitude.
• Listen and pay attention to what is being communicated both verbally and non-verbally.
• Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere.

The work requires some physical exertion such as long periods of standing; walking over rough, uneven, or rocky surfaces; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting of moderately heavy items. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity.

The work environment involves everyday risks or discomforts requiring normal safety precautions typical of such places as kitchens, restaurants, bars, coolers, offices, meeting and training rooms, libraries, residences and commercial vehicles, e.g., use of safe work practices with kitchen equipment, avoidance of trips and falls, observance of fire, health and safety regulations and traffic signals, etc. The work area is adequately lit, heated, and ventilated.

This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.