Food and Beverage — Front Of House

Restaurant Assistant Manager - Mountaineer

$19.00 - $21.00 / hour

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Job Title: Restaurant Assistant Manager
Reports To: Restaurant Manager
Department: Food & Beverage 
FLSA Status:  Hourly/Exempt 
Supervises: Restaurant and bar staff 
Overview:  Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, associate retention, guest service and satisfaction, food quality, cleanliness, and sanitation related to restaurant operations. 

Responsibilities 

  • All associates must provide excellent customer service to our guests 

  • Associates must treat each other with courtesy and respect 

  • While working associates must follow all company policies and procedures 

  • Associates must obey all state and federal laws 

  • Behavior while on the job must be in accordance with the Code of Ethics and Standards of Conduct for all associates 

  • It is imperative to be on time and ready for work at the start of the assigned shift 

Duties 

  • 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. 

  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards. 

  • Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment. 

  • Checks side work completion prior to opening and before closing.

  • Administer corrective action as necessary consulting/communicating with Restaurant Manager or Food & Beverage Director as necessary. Ensure that Human Resources management approves any discharges.

  • Maintain a presence on the floor during hours of operation.

  • Must have or obtain current TAPS and Alaska Food Handler or ServSafe certifications.

  • Fill in where needed to ensure guest service standards and efficient operations. 

  • Continually strengthen staff in all areas of professional development. 

  • 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. 

  • Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 

  • Oversee and ensure that restaurant policies on associate performance appraisals are followed and completed on a timely basis. 

  • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met. 

  • Complete daily food and beverage/event reports and necessary paperwork.

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. 

  • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, associates, and guests. 

Requirements 

  • Be at least 21 years of age. 

  • Be able to communicate and understand the predominant language(s) of the guests and the restaurant’s trading area. 

  • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. 

  • Possess excellent basic math skills and have the ability to operate a POS system. 

  • Be able to work in a standing position for long periods of time (up to 8 hours). 

  • Be able to reach, bend, stoop, and frequently lift up to 50 pounds with or without reasonable accommodation. 

  • Must have the stamina to work 50 to 60 hours per week. 

  • Must complete ServSafe training or other food safety training as required. 

  • Associate must be able to follow safe operating procedures and maintain a safe work environment. 

Uniform 

  • Uniform dress code is business casual

  • Associate is required provide their own uniform

  • Associate is responsible to wash and iron the uniform 

  • Associate must look sharp and be clean upon arrival to shift