Assistant Restaurant Manager

Sonnenalp Properties, Inc.; Vail (CO); On-site; USD 62,000 - 69,000; Full time

Benefits offered by this job

Resort Discounts

Holiday Pay

Sick Pay

401(k) & Roth 401(k) after 1 year

Job summary

The Sonnenalp Hotel in Vail, Colorado, is seeking a Full-Time, Year-Round Assistant Manager to lead restaurant operations and develop team members, delivering the Sonnenalp standard of luxury hospitality.

Salary ranges from $62,000 to $69,000 annually, with up to 10% annual bonus and potential up to 12% Deferred Compensation Plan contribution. Must work holidays and weekends. This role oversees front-of-house operations and collaborates with kitchen staff to ensure superior service.

Qualifications

• At least 2 years of restaurant supervisory experience.
• Excellent customer service and problem solving skills.
• Degree in Business or Restaurant Management preferred.
• Minimum 21 years of age.

Responsibilities

• Supervise staff for upcoming shifts and provide necessary tools.
• Oversee service to ensure guest satisfaction and smooth flow.
• Schedule outlets and manage reservations communications.
• Coordinate with kitchen for timely food preparation.
• Perform daily closeouts and manage inventory.
• Assist in promotions, labor cost control and staffing.

Skills

Restaurant supervision

Customer service

Problem solving

Labor cost control

Wine & liquor knowledge

Education

Business or Restaurant Management degree

Minimum 21 years of age

Tools

HotSOS

Job description

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The Sonnenalp Hotel is seeking a Full-Time, Year-Round Assistant Manager to help lead restaurant operations, support and develop team members, and deliver an exceptional dining experience that reflects the Sonnenalp standard of luxury hospitality.

Salary: $62,000–$69,000 annually + up to a 10% annual performance bonus + eligibility for up to a 12% Deferred Compensation Plan contribution.

Typical Schedule: Must be able to work holidays and weekends

Primary Purpose of Position

The Assistant Manager oversees front of the house operations in the restaurant. The Assistant Manager will ensure consistent, superior service and food, stepping into all positions in the restaurant as necessary. They is responsible and has the authority to take care of immediate guest and staff issues. The Assistant Manager will comply with, and enforce all hotel/restaurant policies and procedures.

Essential Duties and Responsibilities

• Supervise staff to make sure they are properly prepared for an upcoming shift and providing them with the tools they need to perform well; menu terminology, 86 list, special group needs, etc.
• Supervise staff during a shift to ensure exceeded guest satisfaction; points of service, attention to detail
• Assist in ensuring that outlet is appropriately scheduled
• Oversee service of all customers and assure a smooth flow and consistent service throughout the shift.
• Assist in generating and producing promotions and advertising for the restaurant
• Responsible for achievement of high guest satisfaction levels.
• Prioritize and organize all phone messages and emails regarding reservations
• Work with kitchen staff to make sure food is being prepared in an organized and timely manner
• Perform daily closeouts
• Help keep department properly stocked by placing orders timely and letting the appropriate managers know if we have shortages of products
• Assist in monthly inventory matters
• Checking with customers during their meal to see if they are happy with their dining experience
• Assist in controlling labor costs
• Keep staff educated and tested on menus
• Perform light security duties at the end of the p.m. shift to make sure entire building is locked up thus preventing theft, vandalism, etc.
• Give input/suggestions to other managers as well as, receiving input/suggestions from other managers to run restaurant as efficiently and successfully as possible
• Enter Engineering and IT issues into HotSOS and follow up to ensure issues are corrected in a timely manner.

Education/Experience

• At least 2 years of restaurant supervisory experience required
• Excellent customer service and problem solving skills
• Degree in Business or Restaurant Management preferred
• Minimum 21 years of age

Special Skills/Equipment

• Strong wine and liquor knowledge
• Strong organizational skills required

Essential Physical Requirements

• Clean and neat appearance is a must.
• Ability to stand and walk for full length of shift, up to 12 hours at one time
• Ability to regularly carry up to 40 lbs.
• Should be prepared to work long hours and a variable schedule, to include evenings, holidays and weekends
• Resort Discounts
• Holiday Pay & Sick Pay
• 401(k) Retirement Plan & Roth 401(k) *After one year and 1000 hours worked