Chickie's & Pete's Assistant Manager

Grand Sierra Resort; Reno (NV); On-site; USD 60,000 - 75,000; Full time

Job summary

Grand Sierra Resort in Reno, NV seeks an experienced Restaurant Manager to partner with the General Manager in day-to-day operations, drive profitability, and uphold service standards across the dining outlets.

You will design and administer training, supervise staff, manage budgets and inventories, coordinate food preparation quality, and ensure health and safety compliance, while delivering exceptional guest experiences.

Qualifications

• Must have 2+ years supervisory restaurant experience managing a large restaurant team.
• ServSafe certification required.
• Alcohol Awareness card required.
• Strong leadership and communication skills.
• Flexible to work all shifts, including holidays.
• Must be 21 years of age.

Responsibilities

• Oversee daily restaurant operations with GM to ensure policy compliance and profitability.
• Establish and administer training programs for new team members.
• Direct controls for all restaurant phases to maintain standards and cost controls.
• Coordinate high-quality food preparation methods and menu presentation for guest satisfaction.
• Schedule staff efficiently to maintain service levels with minimal hours.
• Ensure safety policies are followed and hazards are eliminated.
• Address guest complaints promptly to provide timely corrections.
• Prepare and review budgets and management reports as required by leadership.

Skills

Leadership

Training

Budgeting

Safety compliance

Guest service

Bilingual

MS Office

Scheduling

Hiring & interviewing

Education

ServSafe certification

Alcohol Awareness card

2+ years supervisory restaurant experience

Tools

Microsoft Office

Job description

Essential Duties And Responsibilities

• Manage the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new team member orientation.
• Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinate the maintenance and development methods for high quality preparation of food; assist in the maintenance and development of procedures for food service; and present menu items for maximum guest service satisfaction.
• Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct team members as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area.
• Act immediately on all guest complaints to ensure that corrections are made when possible.
• Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the General Manager or Director of Food & Beverage.
• Monitor the work of all team members to ensure that established policies and procedures are being followed.
• Work closely with Internal Audit team to ensure compliance with established procedures.
• Ensure compliance with health and safety regulations
• Perform interviews for potential team members. Recommend changes including hiring, promotion, demotion, and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Counsel, guide and instruct assigned team members in the proper performance of their duties.
• Prepare and coordinate the periodical performance reviews of assigned team members.
• Any other duties as assigned within the scope of this position.

Essential Duties And Responsibilities

Primary duties and responsibilities include, but are not limited to, the following:

• Manage the day-to-day operation with the General Manager of the restaurant in accordance with established policies and procedures.
• Establish and administer training programs within the restaurant, including new team member orientation.
• Direct the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Coordinate the maintenance and development methods for high quality preparation of food; assist in the maintenance and development of procedures for food service; and present menu items for maximum guest service satisfaction.
• Maintain an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintain and instruct team members as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitor appearance of all foods and communicate deviations from standard to salaried food prep supervisor responsible for area.
• Act immediately on all guest complaints to ensure that corrections are made when possible.
• Compile annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the General Manager or Director of Food & Beverage.
• Monitor the work of all team members to ensure that established policies and procedures are being followed.
• Work closely with Internal Audit team to ensure compliance with established procedures.
• Ensure compliance with health and safety regulations
• Perform interviews for potential team members. Recommend changes including hiring, promotion, demotion, and release of personnel; recommend wage and salary adjustments for personnel within established guidelines.
• Counsel, guide and instruct assigned team members in the proper performance of their duties.
• Prepare and coordinate the periodical performance reviews of assigned team members.
• Any other duties as assigned within the scope of this position.

Knowledge/Skills/Abilities

• Present a neat and professional appearance.
• Compile, compute, and analyze pertinent data needed for reports
• Learn and retain menu, beverage, and food knowledge.
• Build rapport with internal and external guests.
• Bilingual is preferred.
• Knowledge of or experience using Microsoft Office Products is required.
• Ability of complex reading, writing, math, and task completion skills are required.
• Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

EDUCATION And/or EXPERIENCE

• Minimum 2 years’ of restaurant/food supervisory experience managing a large restaurant team or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES

• Servsafe certification required.
• Must be able to maintain appropriate Alcohol Awareness card.

PHYSICAL DEMANDS

• While performing the duties of this job, the team member is constantly standing, frequently walking and balancing, occasionally reaching overhead, and bending over during the duration of their shift.
• Must be able to occasionally lift/carry and push/pull up to 25lbs.
• The team member will occasionally have repetitive use of their dominant hand.
• Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.
• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

• Work performed indoors alone and frequently with and around others. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment and other mechanical devices.
• The noise level in the work environment is usually moderate.
• Team Member may be exposed to slippery surfaces, fumes/odor and secondhand smoke.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.