Assistant Restaurant General Manager

JOB SUMMARY

Assist with directing and organizing the staff of Ariccia Cucina, Piccolo 241 Cocktail Lounge.

In-Room Dining and our Executive Floor Lounge to ensure first class service, food & beverage offerings and marketing to maximize profits and guest satisfaction.

ESSENTIAL DUTIES CONSISTS OF ASSISTING WITH THE FOLLOWING:

• Oversee the seven day a week, three meal period restaurant with a heavy focus & presence on running dinner service Tuesday-Saturday.
• Interview, select, train, supervise, counsel and discipline outlet(s) supervisors and staff.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Observe performance and encourage improvement where necessary.
• Maintain profitability of outlets to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit-enhancing measures.
• Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
• Assist the Executive Assistant Manager, Food & Beverage with Auburn University classroom teaching opportunities to include; Guest lecturing at Auburn University and overseeing the restaurant and bar practicum rotations each semester at The Hotel at Auburn University.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
• Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and Ithaka's own practices. (eg. ServSafe, Responsible Vendor)
• Ability to delegate responsibilities to supervisors and managers that report to The Restaurant Manager.
• Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings.
• Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
• Ensure that all standards and hotel cash handling procedures are met.
• Maintain cleanliness of all outlets on a daily basis.
• Solicit feedback from guests concerning the service and food & beverage offerings in all outlets.
• Work closely with the Executive Assistant Manager, Food & Beverage and Director of Finance on preparing the annual budget and monthly forecast for all outlets.
• Work closely with the Executive Assistant Manager, Food & Beverage and Director of Finance in monthly beverage inventory and quarterly china/glass/silver/linen inventory.
• Ensure all daily and monthly reports are detailed and submitted in a timely matter.
• Work closely with Marketing and Social Media Manager to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter.
• Work closely with the culinary team and the restaurant chef to plan and execute menu changes and rollouts.
• Plan and organize special events for Ariccia Cucina and Piccolo 241 Cocktail Lounge (eg. Beer, wine and spirit dinners, Mother's Day, Easter, Father's Day, Thanksgiving, Christmas, Graduation, New Years, Holiday Events, etc.)
• Balance primary job functions while ensuring proper floor coverage by leaders during all meal periods.

SUPPORTIVE FUNCTIONS CONSISTS OF ASSISTING WITH THE FOLLOWING:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Ensure maintenance of equipment by calling for repairs and training staff on proper use. Using proper standard operating procedures to report and fix these issues.
• Conduct competitive research and report trends and recommendations.
• Support the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Attend mandatory meetings including divisional meetings, staff meetings, etc.
• Participate in Manager on Duty coverage program, which may require occasional weekend stay overs
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Maintain a clean and organized work area.
• Complete other duties as assigned by Executive Assistant Manager, Food & Beverage.
• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards.
• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

• Thorough knowledge of fine dining Food & Beverage outlet operations including food, beverages, supervisory aspects, service techniques and guest interaction.
• Understanding of beverage service in line with the Court of Master Sommelier and/or Society of Wine Educators.
• Considerable skill in math and algebraic equations using percentages.
• Ability to walk, stand and/or bend continuously to perform essential job functions.
• Ability to move up to 100 lbs., with wheeled assistance.
• Ability to lift up to 50 lbs., and to lift lifter objects overhead. The transporting, moving, lifting, and/or stacking of alcoholic and non-alcoholic beverages.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to accomplish necessary tasks on a computer.
• Meet governmental regulations dealing with the sale of alcoholic beverages.
• Meet governmental health requirements.
• Knowledge of beverage operations and products , basic drink service and supervisory knowledge.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

QUALIFICATION STANDARDS

Working Environment/ Physical Activities:

• Inside with protection from weather but not necessarily changes in temperature.
• Work place is fast paced with considerable movement throughout shift.
• Requires standing and walking 95% of workday.
• Requires lifting and carrying of objects weighing up to 35 pounds.
• Physical activities include walking, talking, standing, stooping, hearing, seeing, talking, bending, reaching, fingering, feeling, touching, writing, grasping, handling, stretching, balancing, pushing, pulling.
• Interaction with all types of people.
• Considerable repetitive motion of hands, wrists, shoulders and back is required.Education:
• High School graduate or equivalent required
• Four year college degree preferred

Experience:

• Position requires 2 years previous restaurant and management experience.
• At least 3-4 years in related field required or combination of experience and education.

LICENSES OR CERTIFICATES

CPR Certification and/or First Aid training preferred.

Responsible Vendor Certified (or equivalent)

ServSafe certified (or equivalent)

Certified in The Society of Wine Educators or Court Of Master Sommelier preferred.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance (specific standards available).

NOTICE

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.