Assistant Restaurant Manager

Greenbrier International; Greenbrier (TN); On-site; USD 50,000 - 60,000; Full time

Job summary

A leading hospitality company seeks an experienced manager to oversee restaurant operations in West Virginia. This role requires a passion for food and wine, a dedication to maintaining high service standards, and effective collaboration with the culinary team. Candidates must hold a Bachelor’s Degree in Hospitality and have a proven track record in restaurant management. The position offers an opportunity to create memorable dining experiences and lead a motivated team to uphold the brand's reputation.

Qualifications

• Must have a Bachelor’s Degree in Hospitality or a related field.
• Experience in managing restaurant service standards at a high level is essential.
• Strong leadership and team collaboration skills are necessary.

Responsibilities

• Manage restaurant operations to maintain a Five-Star experience.
• Implement and uphold service standards and accountability.
• Collaborate with kitchen and beverage staff to enhance service.

Skills

Passion for Food & Wine

Service standards management

Teamwork and communication

Guest-first approach

Education

Bachelor's Degree in Hospitality

Job description

Job Information

• Department Name: Food and Beverage
• Hospitality
• DOE
• City: White Sulphur Springs
• State/Province: West Virginia
• 24986

Job Description

Primary Responsibilities:

• Be highly passionate for Food & Wine and have a commitment to create the ultimate dining experience
• Consistently manage the restaurant to a definitive Five-Star level
• Implementing and maintaining service standards
• Implementing service standards and team accountability to ensure all service standards are met and maintained
• Be an innovator who understands driving the food and service standard
• Ensure the Brand DNA is utilized in all areas of decision making and procedures
• Facilitate an environment of teamwork and communication with all departments within the resort
• Collaborate with the Chef to maintain extensive food knowledge of all staff
• Collaborate with the Beverage Dept/Sommelier to maintain extensive beverage knowledge of all staff
• Maintain a daily discipline of inspecting service consistency and behaviors to the desired standard
• Utilize a guest-first approach towards setting operational objectives
• Create and hold accountable a highly motivated and productive management team
• Maintain management stature as a leader in the competitive set of restaurants

Secondary Responsibilities:

• Complete administrative duties including payroll, scheduling, daily correspondence, budget adherence
• Understand and communicate financial objectives and results
• Effectively respond to guest and staff needs
• Delegate efficiently to Assistant Dining Room Manager

In order to be successful in this position, the ideal candidate must meet the following criteria in addition to the Ten Essential Attributes for All Employees.

Educational Requirements:

• Bachelors Degree in Hospitality preferred