Assistant Restaurant Manager

The Assistant Restaurant Manager OEM is responsible for assisting in the successful operation of Oak & Laurel at The Hoya Hotel and administration of all other outlets. The Assistant Restaurant Manager OEM must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Assistant Restaurant Manager OEM is responsible for ensuring that all food and beverage operations are carried out professionally, to standards and at the highest level of service. The Assistant Restaurant Manager OEM will effectively lead, train, coach, motivate, engage, and provide feedback to the staff, supervisors, and managers daily.

Key Duties & Responsibilities:

• Create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure food and beverage staff and management are properly trained to standards and able to carry out the operations of each department.
• Work closely with department managers to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion and up selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
• May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Work with Executive Chef and culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and hotel guests’ activities to ensure liquor regulations are obeyed.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for inventories of food, equipment, small ware, and liquor.

Experience:

• Hotel experience in hotel food and beverage management.
• Computer skills required. Familiarity with Microsoft Office preferred.
• Experience with hotel systems such as MICROS or Toast is required.
• First aid certification as required.
• Serve Safe required.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.