JOB TITLE: Assistant FARM Restaurant Manager
DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant General Manager
ESSENTIAL PURPOSE: To assist with the management of the operations and administration of the Restaurant and Bar.
ESSENTIAL DUTIES:
• To assist the General Manager with hiring, training, scheduling, support, review, discipline and terminating employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
• To ensure consistent communication with the team via regularly scheduled staff meetings, safety tailgate, training and food, beverage and wine education.
• To establish and maintain dining room policies and procedures, including service style, to ensure professional standards of restaurant operation.
• To continually monitor service and quality standards as measured by Preferred Hotels, hotel food & beverage standards, guest correspondence and other mystery shopper programs.
• To extend a courteous, friendly and professional greeting to guests as they arrive to thank them as they depart and comply with all universal service standards. Continually interact with guests to ensure professional, personalized service throughout their meal.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• To participate in the coordination of the restaurant marketing, public relations and advertising as delegated by the Restaurant General Manager.
• To partner with the Culinary Team on improving and implementing menu enhancements and changes consistent with an upscale resort in conjunction with the Culinary Team.
• To assist with departmental inventories.
• To assist with controlling beverage inventory, variety and cost to maintain adequate supply, quality and profitability.
• To follow all specified procedures to properly open and close the outlets, including handling bar keys, running SMS Touch reports and performing all necessary side work.
• To properly document Personnel/Payroll transactions, as directed, for processing in the Accounting department.
• To complete payroll reports and prepare final time-log for semi-monthly payroll.
• To continually monitor and control outlet expenditures and payroll to ensure that operational standards are met while maintaining annual budget.
• To execute monthly reports tracking covers, revenues and costs.
• To maintain compliance with local safety and health ordinance regulations & hotel safety standards.
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JOB KNOWLEDGE & EDUCATIONAL LEVEL: High school degree or equivalent required. High level of English fluency required. Must have a minimum two years experience in similar position in an establishment of comparable quality. Must have thorough knowledge of all aspects of restaurant and bar operations and budgets, and have an overall knowledge of foods and beverages, and service standards and procedures. Familiar with OSHA, SB198, local Department of Health regulations, California liquor laws and relevant current laws governing handling of hazardous substance.
SKILLS AND APTITUDES: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.
WORKING CONDITIONS: Constantly moving between indoor and outdoor environments, throughout shift. Indoors: Works in clean, adequately lighted restaurant and office. Exposed to weather conditions while supervising outdoor service areas. Makes frequent trips to the kitchen, where air may be warm, moist and odorous from cooking foods. Kitchen floor in uneven, and may be slippery from moisture and grease. Extensive property.
PHYSICAL DEMANDS: Stands/walks approximately 80% of shift. Sits at desk or in meetings approximately 20% of shift. Occasionally required to handle and move objects weighing up to 30 lbs. over short distances. Must be able to work well under pressure. Flexibility required to work long, sometimes irregular hours.
IMPACT OF DECISION: Decisions directly impact business levels, customer service, and the aesthetic and health standards of the restaurants and hotel. Poor decisions may result in customer dissatisfaction and loss of revenues, due to unprofessional manner, lack of follow through, ineffective management of staff, unsafe work practices, or improperly handled customer service situations.
An Equal Opportunity Employer
About Evolution Hospitality
Headquartered in Orange County, CA, Evolution Hospitality is one of the top privately-owned hotel management companies in the US. Evolution Hospitality has a well-defined vision, a strong sense of values and guiding principles, and a long-range, quality-minded approach to business. From unassuming beginnings with a single property, today Evolution Hospitality is recognized as a first-class operator of hotels.
We are proud to offer candidates a dynamic career, personal growth, a strong tradition of mutual trust, integrity and an opportunity to make an impact on the business. Simply put, it means that it feels a bit different to work here. We are universally driven by our fundamental values and beliefs. At Evolution Hospitality, all associates are selected and evaluated on two criteria equally: results and culture. Honesty and humility are equally important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. Superstars are those individuals that not only create value for the company but also genuinely embrace and live Evolution Hospitality’s unique culture.
Are you ready to evolve? If you are interested in establishing a solid career and taking giant strides in personal growth, Evolution Hospitality is just the family you’re looking for.
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