Assistant Restaurant Manager

Summary: Assists Restaurant Manager in the Main Lodge Dining Room and Lounge to maintain the high standards of Trapp Family Lodge quality and service.

Three Components for Success:

Focus on Front of the House staff service training and bring service standards up to Fine Dining level.

Improve guest satisfaction by improving associate hospitality skills and improve all guest satisfaction survey scores.

Ensure profitability by insuring all policies and procedures are followed that include, but are not limited to: all meal plans are followed, all internal guest amenity discounts are applied in real time, and that all front of house associates are properly trained on our Point of Sale system.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Ensure first class performance in food and beverage operations by: Working with the Food & Beverage Management team to develop and train the Front of House staff. Development and implementation of standards and ongoing training of staff
• Having a critical eye for service and professionalism. Continual evaluation of existing programs to maintain quality and maximize profitability. Maintains high standards of cleanliness through all dining rooms, service, and kitchen areas.
• · Work with the Food & Beverage Management team to ensure superior guest service, seek guest input and promote continual improvement by maintaining high standards, setting an example; address and resolve guest complaints and train/empower staff.
• Assist manager with interviews, select, train, supervise, counsel, and discipline restaurant staff to ensure the efficient operation of the outlet.
• Conduct pre-shift and departmental meetings communicating pertinent resort and TFL information to staff including groups in-house, house count, VIP’s, menu changes, pre/post meal side duties, service standards, and guest comments.
• Works with staff of Trapp Family Products, to familiarize waitstaff on farm to table culture and sustainability.
• Works flexible day and hours based on anticipated business levels at each outlet/shift and to support/coach outlet staff. Expectations for this position is to work nights – closing shifts.
• Responsible for maintaining on-going front of the house communication to create solutions for daily operational issues.
• Maintain an awareness at all times of the effect of actions upon the guest’s dining experience.
• Maintain a professional appearance and ensures that dining room staff complies with dress, appearance and grooming standards.
• Ensure all Accounting, cash handling, and Point of Sale procedures/reports are consistent.
• Assist the F&B supervisors/management in problem solving in/between their areas.
• Implement new policies and procedures to help ensure customer satisfaction by providing consistency in service and product.
• Demonstrate proper sanitation and food handling practices. Maintain cleanliness/maintenance of all outlets and coordinate work orders and follow -up with outside departments.

Supervisory Responsibilities

Assists in supervision of employees in the Lounge and Dining Room. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.