Assistant Restaurant Manager — Luxury F&B Operations Leader

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

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.