Fine Dining Assistant Manager

Guest Services, Inc.; New York (NY); Sur place; USD 31 000 - 45 000; Plein temps

Résumé du poste

Guest Services, Inc. is seeking a fine dining Restaurant Operations Supervisor in New York.

Under the direction of the Restaurant Manager, you will assist in managing all aspects of operations and supervise front-of-house staff to ensure a consistently high standard of guest service, sanitation, and cost control. Responsibilities include training and scheduling staff, coordinating with managers, and addressing guest issues promptly.

Qualifications

• High School Diploma or GED required; Bachelor's degree preferred.
• Restaurant management experience strongly preferred.
• Food Safety certification; TIPS or MAST certification.
• Basic computer knowledge including Microsoft Windows, Outlook, Word, Excel, and POS systems.

Responsabilités

• Monitor, problem solve, and direct staff to ensure efficient and safe completion of tasks daily.
• Assist in training, on-boarding, and scheduling staff.
• Communicate regularly with General Manager, Food & Beverage Manager, Restaurant Manager, Chefs and Cooks to ensure safe, professional food service.
• Participate in team meetings to maintain high level standards.
• Under guidance of Restaurant Manager, participate in and direct for special events.
• Supervise staff to enforce standards and minimize conflicts.
• Maintain department records such as schedules, payroll, deposits, tips, and daily cash reports.
• Perform other related duties as directed or required.

Connaissances

Restaurant management experience

Food safety certification

MS Office basics

POS systems experience

Formation

High School Diploma/G.E.D.

Bachelor's degree preferred

Outils

Microsoft Windows

Outlook

Word

Excel

Food service POS systems

Description du poste

Guest Services, Inc. is seeking a fine dining Restaurant Operations Supervisor in New York.

Under the direction of the Restaurant Manager, you will assist in managing all aspects of operations and supervise front-of-house staff to ensure a consistently high standard of guest service, sanitation, and cost control. Responsibilities include training and scheduling staff, coordinating with managers, and addressing guest issues promptly.