Assistant Restaurant Manager

Michael Mina; New York (NY); On-site; USD 65,000 - 90,000; Full time

Job summary

A leading fine dining restaurant is seeking a skilled Restaurant Manager to oversee operations and staff at Bourbon Steak. This role requires a blend of culinary experience, leadership, and excellent communication skills to ensure impeccable guest service and operational excellence.

Qualifications

• 2-3 years of culinary & wine experience in fine dining.
• Fluency in Microsoft Office Suite, especially Excel.
• Strong knowledge of restaurant management.

Responsibilities

• Train and assist in restaurant operations.
• Ensure guest satisfaction and service standards.
• Control cash and manage receipts.

Skills

Communication

Organization

Teamwork

Education

Bachelor’s Degree or Culinary Degree

Tools

Microsoft Office Suite

POS systems

Accounting software

Job description

Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the region's finest ingredients.

Restaurant Manager

The Manager trains and assists in the operations of BOURBON STEAK. Work in conjunction with Mina Group and Host Partners policies. Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service & satisfaction, food quality, cleanliness, and sanitation.

GENERAL EXPECTATIONS:

• Act with integrity, honesty, and knowledge that promote the culture, values, and mission of BOURBON STEAK, and our Partners.
• Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times.
• Perform all aspects of the position with efficiency, respect, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy, and initiative.
• Understand the philosophies of management at Bourbon Steak. Display consistent attention to detail and follow through of all Bourbon Steak policies.
• Represent the restaurant professionally through effective communication, cooperation, and relationships with all business partners.
• Collaborate with the management team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow, and develop their abilities.
• In partnership with the management staff, ensure that service standards are on par with all outside accreditation sources, including but not limited to: Zagat, Gayot, Mobil, AAA, Wine Spectator, James Beard Foundation, and Michelin. Adhere to the service foundation and philosophies established by Monarch Beach Resort and our Partners.
• Understand all programs, procedures, standards, specifications, guidelines, and training protocols.
• Offer positive solutions to problems or issues and be a voice that is part of the decision-making team.

ESSENTIAL JOB FUNCTIONS:

• Train in varying positions in BOURBON STEAK.
• Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking, and serving standards.
• Achieve company objectives in sales, service, quality, appearance of facility, sanitation, and cleanliness through training of employees and creating a positive, productive working environment.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures.
• Make employment and termination decisions consistent with hotel guidelines for approval or review.
• Fill in where needed to ensure guest service standards and efficient operations.
• Complete weekly assignments as designated.
• Participate in Daily Summary Operations Meetings of BOURBON STEAK.
• Participate in Weekly Managers Meeting (WMM) with JW Marriott.
• Participate in the operations of varying restaurants as defined by GMs, Chefs, and/or the Director of Operations.

REQUIRED QUALIFICATIONS:

• 2-3 years of culinary & wine experience, preferably in a fine dining environment.
• Bachelor’s Degree and/or Culinary degree required.
• Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
• Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint.
• Prior experience with accounting software, POS systems, and payroll/HRIS systems.
• Minimum of 2 years’ experience in the restaurant/hospitality industry.
• Must have a working knowledge of restaurant management and operations.
• Must have strong computer skills with working knowledge of Microsoft Excel and Word.
• Four-year college or culinary degree required.

The Mina Group and its affiliates are Equal Opportunity Employers dedicated to non-discrimination in employment and will consider qualified applicants with criminal histories in a manner consistent with the requirements of California Fair Employment and Housing Act (FEHA), San Francisco Fair Chance Ordinance, and Los Angeles Fair Chance Initiative for Hiring Ordinance and all other local, state, and federal laws.