What are the responsibilities and job description for the Assistant Manager, Restaurant - Colcord position at Coury Hospitality?
Why Work at Colcord Hotel?
At Colcord Hotel, a Curio Collection Hotel by Hilton, we blend historic elegance with modern luxury in the heart of downtown Oklahoma City. As the city’s first skyscraper, our boutique hotel features 108 stylish guest rooms, the award-winning Flint Restaurant, and a commitment to personalized service and hospitality excellence. Curators at Colcord thrive in a culture-driven environment where history meets innovation, creating unforgettable experiences for every guest.
The Assistant Restaurant Manager supports the overall operation of the restaurant by ensuring exceptional guest experiences, maintaining service standards, and assisting in daily leadership of the team. This role partners closely with the Restaurant Manager to drive operational efficiency, uphold brand standards, and foster a positive, high-performing work environment.
PRIMARY JOB DUTIES:
- Assists Manager in all aspects of restaurant operations.
- Respond immediately and graciously to guest service issues and report the situation to the Restaurant Manager.
- Perform all job duties toward the goal of maximizing guest service.
- To conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.
- To ensure a congenial dining room atmosphere.
- To be knowledgeable of all menu and general guest information.
- Ability to adapt to change, new situations, changes in staffing and procedures.
- To be knowledgeable in special service procedures and paperwork.
- Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.
- Maintain communication and teamwork with all co-workers and supervisors.
- Handles all guest service issues in an immediate and gracious manner.
- To offer input to the Manager on the work performance of the staff.
- Perform duties of Host, Server and Server Assistance, Food Runner when needed.
- Must have a very good understanding policies and procedures as outlined in the employee handbook.
- Ability to perform any and all task requested by Food and Beverage Management.
Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.
KNOWLEDGE, SKILLS AND ABILITIES:
- Ability to walk and stand throughout an eight-hour shift.
- Ability to lift, balance and carry large, oval Dining Room service trays.
- Ability to organize and prioritize under pressure.
- Knowledgeable of basic sanitation.
- Knowledgeable of computer operations and ordering procedures.
- Ability to communicate effectively with guests, co-workers, and supervisors.
- Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
- Ability to maintain excellent attendance and punctuality.
PHYSICAL DEMANDS:
- Ability to stand and exert fast-paced mobility for periods of 4 hours or more with a high energy level.
- Ability to lift, balance, and carry large oval dining room service trays.
- Ability to lift 15-30 pounds and exert fast-paced mobility between the dining room and kitchen for periods of up to 4-8 hours in length.