ASSISTANT RESTAURANT MANAGER

About our Company:Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Summary:The Assistant Restaurant and Bar Manager will manage the restaurant operations at Bouquet Restaurant. The Assistant Manager will recruit, select, train, develop and manage the Bouquet Restaurant associates including servers, bussers, expo, food runners, and hosts. The daily and consistent, management of associates, will ensure guests and wine club members receive excellent service. The Assistant Manager will serve as a strong role model for all associates, by leading and managing with consistent training and communication at all times.Compensation: $ 70,000.00 annually DOEBenefits Per Company Plan DetailsMedical, Dental, Vision 401k Matching PlanLife InsuranceHospital Confinement PlanPet Insurance3 Weeks of PTO 2 paid Holidays (Thanksgiving Christmas) 6 Floating Holidays *The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits*Schedule: Wednesday – SundayWeekends Holidays are a mustEssential Duties and Responsibilities:Assist in achieving sales goals by excellent customer service, providing quality food and beverage products in a hospitable dining environment. Understand and comply with all federal, state, county and municipal regulations pertaining to the health, safety and labor requirements of the associates and guests.Assist in the safety and sanitation regulations by county requirements are compliant, including environmental standards set by the winery. Assist with ongoing safety training and education to ensure the safety of guests and associates. Interview, onboard, train, mentor, coach and counsel all front of house associates to maintain proper standards of service and follow the winery culture.Monitor the quality of food and beverages to ensure guest satisfaction. Ensure food quality is consistent, appealing, and prepared according to the Chefs specifications. Ensure guests are receiving a positive dining experience, interact with guests and be able to handle challenging guest situations.Control cash and other receipts by adhering to proper cash handling and reconciliation procedures in accordance to company guidelines. Process end-of-night reports, reconcile monies, and input data on daily reports.Ensure required breaks and meal periods are being followed daily. Maintain daily work schedules, time & attendance, edits, payroll, labor reports and tip sheets.Assist in scheduling, labor controls and reports.Understand the winery closing procedures and be able to secure the property and set alarms.Report and complete incident/accident reports involving guests and associates. Regular attendance in conformance with the standards is essential to the successful performance of this position, including weekends and holidays.Due to the nature of the hospitality industry, you may be required to work varying schedules to reflect the business needs of the winery.Any other duties as requested by your Manager.Reporting and Administrative Requirements:Multiple management information tools will be used to analyze restaurant operational and financial performance. To perform the duties of the Assistant Restaurant and Bar Manager to standard expectations, the manager will be trained and expected to accurately produce the following reports to the Food and Beverage Manager, Accounting, Payroll, Wine Club andHuman Resources, using Excel, Toast, ADP, Wine Direct, PO works. Outlook, SharePoint Server, Open Table and the Crew App. The Assistant Manager will perform front and back of house functions, and must excel with staff, guests, members and administrative duties equally.Money HandlingPurchase OrdersComp/Discount ProceduresPrepare Staff Schedule MonitorAloha BOH ReportingInventory of the CageInventory Requisition ProceduresEnd of Month ReportsEnd of Week ReportsEnd of Day ReportsWine Club Restaurant Guests ReportsHuman Resource ReportsEnd of Payroll ProceduresKnowledge, Skills and Abilities:3 years’ experience required in hospitality management. Any combination of experience, knowledge or training that provides the required knowledge, skills and abilities. Must have knowledge of food, beverages, wines, spirits, service standards and proper etiquette.Ability to provide direction to associates in a respectful manner.Exhibits integrity; honesty and truthfulness.Strives for excellence, attention to detail and continuous improvement.Monitor food safety and sanitation by health department standards.Superior guest interaction and skillfully handles challenging situations. Ability to make quick and sound decisions resulting in positive outcomes.Ability to operate procedures and programming in Toast and Open Table including daily operational functions in Microsoft word and Excel.Must be able to work outdoors in all weather conditions.All employees must maintain a neat, clean and well-groomed appearance. Maintain uniform standards as set forth by winery management. Outgoing and friendly personality, internal and external customer focused ability to manage multiple tasks using aggressive hospitality techniques ensuring a positive guest impression along with detailed standards of service. Ability to obtain a Riverside County food handlers’ card and an alcoholic beverage certification. Supportive Functions:Assist in seating, serving, bussing, expediting, food running and bartending as business requires to maintain a positive work environment through team work and positive motivation.Respond to guest’s inquiries regarding reservations, large parties and holidays.Process information with menu options and reservation requirements to complete booking.Process purchase orders for supplies and beverages, including end of month inventory. Ensure all assigned side work, cleaning and restocking is completed daily.Ensure all service equipment is in proper working order at all times, place work orders and/or service calls for required repairs and maintenance. Greet members in the Member's Only areas with table touching and member engagement.Collaborate with the Hotel Manager and Executive Chef, in the Member's Only areas to increase food and wine sales to members. Elevate the table service standards and overall guest experience, improving retention.Company Standards:Understand the PONTE Values, and Service Standards. Ensure the safety of guests and associates.Follow the environmental standards set by the CompanyTreat all associates and guests in a respectful manner.Exhibit integrity (honesty and truthfulness).Perform any other duties as required by your Manager.

Salary : $70,000