Job Type Full-timeDescriptionPosition Overview:The Assistant Restaurant Manager leads executes daily operations of all F&B Ala Carte operations to ensure our member experience is exceptional. Provides leadership to associates in order to maintain consistently high standards, excellent customer service, model a passion for service, attention to detail and adherence to Club policies.
- Keeping track of inventory, ordering new stock, and ensuring that beverages are stored properly.
- Supervise all restaurant, lounge, and bar employees while clearly communicating priorities concerning restaurant readiness, the menu, and promotions through pre-shift meetings with the service team.
- Schedule staff on weekly basis and secure coverage for vacation and sick calls when needed.
- Maximize sales and profits by teaching, coaching, and upholding sales and service techniques.
- Open and/or close dining rooms following standard operating procedures.
- Complete weekly payroll and daily commission sheets.
- Responsible for making sure that all mandatory training with Associates are done in a timely and methodical manner.
- Responsible for POS system maintenance and integrity. Follow a checks and balance system for all entries. Ensure it is updated correctly and timely for all F&B items.
- Genuinely greet and interact with the team throughout every shift.
- Manage staff performance with clear feedback, recognition, reviews, coach/counsel, and discipline.
- Administer disciplinary warnings as necessary.
- Maintain a good working relationship with Union delegates and work with them to resolve staff grievances.
- Assist with investigation and participate in formal union grievances or arbitration.
- Ensure the restaurant's appearance and cleanliness meet our client's expectations by upholding the highest standards including QA, sanitation levels, and equipment/facilities maintenance.
RequirementsOther Requirements, Reasoning Abilities and Physical Demands:
- Highly organized and detail-oriented.
- Follow-up skills must be immaculate.
- Possess the ability to be flexible and adapt to change.
- Excellent people and customer service skills and superior interpersonal skills.
- Excellent presentation and communication skills including, email, written, phone, and verbal.
- Be dynamic, self-motivated, and creative, and practice empathy, emotional intelligence, mindfulness with members, and staff.
- Professional demeanor & appearance, respectful, and professional interactions with all staff.
- Establish and uphold positive and productive working relationships with staff.
- Work efficiently, both independently and as part of a team.
- Be organized, exercise sound judgment, perform detailed tasks; and understand and follow clear verbal and written direction.
- Job routinely requires, walking, talking, some sitting, and the use of a computer and telephone.
Education and Experience:
- High school graduate or equivalent required; Bachelor's Degree preferred or a combination of education and experience.
- Previous supervisory and hospitality industry experience is required.
- At least two years of experience in managing a restaurant with a proven track record of success.
- Previous experience managing a union team is highly preferred.
- Proficient communication in the English language, both verbal and written, is required.
- Knowledge of New York City Health Code requirements and Local 6 working practices.
- Sommelier Certification from accredited organization Court of Master Sommeliers, International Sommelier Guild and Wine & Spirits Education Trust
Essential functions listed on this job description are not all-inclusive. The Assistant Food & Beverage Director or the Director of Food and Beverage may assign additional duties and responsibilities as necessary. Acknowledgement:Salary Description $75,000 - $90,000