Assistant Restaurant Manager

Sandy Lane Hotel; Louisiana (MO); On-site; USD 60,000 - 110,000; Full time

Job summary

Sandy Lane Hotel is seeking an Assistant Restaurant Manager to lead day-to-day restaurant operations within its prestigious Food & Beverage department. You will report to the Restaurant Manager and work to maximize guest satisfaction while maintaining profitability and high staff morale.

The role requires a recognised hotel and F&B management qualification and at least five years of restaurant operations leadership experience, with strong communication, organizational, and financial skills.

Qualifications

• A recognised qualification in Hotel and Food & Beverage Management.
• Minimum five years of experience in managing Restaurant Operations.
• Strong leadership and budgeting skills.
• Excellent communication and interpersonal skills.

Responsibilities

• Manages the entire restaurant efficiently and effectively.
• Assists other F&B outlets when necessary.
• Ensures compliance with Game Plan Standards and five-diamond standards.
• Controls labour costs, beverage costs and other expenses against budget.
• Maintains sanitation standards and proper use of equipment.
• Develops a Meet & Greet programme for guests entering the restaurant.
• Promotes responsible alcohol service through training sessions.
• Ensures safety rules are followed and conducts OS&E inventory monthly.
• Attends monthly Profit & Loss review meetings.
• Oversees weekly rosters and posting 48 hours before the start of the work week.
• Conducts pre- and post-shift briefings and weekly training reports.

Skills

Leadership

People management

Organizational skills

Communication skills

Computers/IT

Financial acumen

Wine knowledge

Education

Qualification in Hotel & F&B Management

Job description

ASSISTANT RESTAURANT MANAGER

Sandy Lane Hotel, an AAA Five Diamond, Forbes Five Star exclusive resort and a member of Leading Hotels of the World, is seeking to recruit an Assistant Restaurant Manager in its Food and Beverage Department.

The Role

The successful candidates will report to the Restaurant Manager. He/she will be responsible for assisting in achieving the optimum level of guest satisfaction and departmental profitability in an atmosphere of high employee morale.

Key duties and responsibilities:

• Ensures the efficient & effective management of the whole Restaurant
• Assists in other Food & Beverage outlets when necessary
• Ensures compliance with all Game Plan Standards and adherence to five diamond standards.
• Ensures that labour costs, beverage cost and other expenses are in line with budgeted target
• Ensures that sanitation standards are maintained and the proper use of all equipment
• Develops an active "Meet & Greet" programme for all Guests, entering the assigned Restaurant
• Promotes and encourages responsible alcohol service through training sessions
• Assists with ensuring the safety rules and regulations are adhered to and conducts monthly OS & E inventory
• Attends monthly Profit & Loss review meetings.
• Ensure proper use of all equipment
• Ensure HOTSOS is effectively used to place all jobs. follow up and thru with Engineering on completion and weekly outlet walkabouts are done for follow up
• Ensures that weekly roster is posted at least 48 hours prior to the start of the work week
• Checks all champions for cleanliness, appearance and proper uniform.
• Conducts pre - shift briefing and after shift de- briefings
• Ensures that weekly training is conducted and weekly training reports are submitted to the Assistant Director/Director of Food & Beverage
• Perform miscellaneous duties and responsibilities as assigned by Food & Beverage Directors
• Checks all stations before, during and after shift to ensure compliance with Standard Operating Procedures
• Ensures adequate staffing for each area and that payroll is submitted for all champions on a weekly basis

Our ideal candidate must possess:

• A recognized qualification in Hotel and Food & Beverage Management
• At least five years' experience in managing Restaurant Operations, consistently delivering high service levels
• Strong leadership, organizational and people management skills
• Must be financially astute with regards to management and control of departmental budgets and expenses
• Detailed wine knowledge and training will be an asset
• The ability to function efficiently in a high pressured and fast paced environment.
• Excellent communication, interpersonal and computer skills
• Excellent organizational and time management skills.

It is a requirement that the candidate must have a flexible working style as long hours are required from time to time.