Assistant Restaurant Manager - Garni

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Assistant Restaurant Manager to join our Pier Sixty-Six Resort team! The Assistant Restaurant Manager - Garni will focus on the guest dining experience toward excellence.

Reporting to the General Manager, this role will be responsible for leading the Restaurant operation with passion and creativity, ensuring exceptional five-star service.  This role will require assisting other F&B Outlets as needed.

• →Managing daily operations of the dinner service, ensuring smooth and efficient service.
• → Leading, training, and motivating the dinner team, including servers, bartenders, greeters, and support staff. Schedule shifts and manage labor costs effectively.
• → Monitoring food safety and sanitation practices, ensuring compliance with health regulations and resort standards.
• → Managing inventory levels for supplies and food items, including ordering, receiving, and storage, to minimize waste and control costs.
• → Working closely with the culinary team to plan and execute menu items, special promotions, and seasonal offerings.
• → Assisting in budgeting, forecasting, and financial reporting, including tracking sales and expenses to meet profitability goals.
• → Collecting and analyzing guest feedback to continuously improve the dining experience and address any issues promptly.
• → Implementing and promoting staff recognition programs, provide opportunities for career development, and foster a positive work environment to enhance employee satisfaction and reduce turnover.
• → Supporting the planning and execution of special events or group bookings, ensuring a seamless experience for guests.
• → Providing ongoing training and support to staff to enhance their skills and ensure consistent service standards.
• → Assisting the General Manager with strategic planning, operational improvements, and performance reviews, contributing to the overall success and growth of the outlet.
• →Perform other tasks assigned by management.

• Standing/Walking: Ability to stand and walk for extended periods, frequently throughout the workday, including during busy service periods.
• Lifting/Carrying: Ability to occasionally lift, carry, push, and pull items weighing up to 50 pounds, with or without reasonable accommodation.
• Bending/Reaching: Ability to frequently bend, stoop, crouch, kneel, reach, and stretch to inspect or access items throughout the restaurant.
• Pushing/Pulling: Ability to move chairs, tables, service equipment, carts, and other items as needed.
• Manual Dexterity: Ability to use hands and fingers to handle documents, menus, point-of-sale equipment, communication devices, and other workplace materials.
• Mobility: Ability to move quickly and safely throughout the restaurant, kitchen, service areas, and other operational spaces.
• Visual Requirements: Ability to observe restaurant operations, inspect cleanliness and presentation, read menus, labels, reports, and other written materials.
• Auditory/Communication: Ability to hear and communicate effectively in a busy, high-noise restaurant environment.
• Environmental Conditions: Ability to work in varying temperatures and conditions, including exposure to heat, cold, steam, noise, wet floors, and cleaning products.
• Work Schedule: Ability to work flexible hours, including evenings, weekends, holidays, and extended shifts as required by business operations.

Our ideal, Assistant Restaurant Manager candidate will have:

• Excellent communication skills and a strong, innovative mindset.
• Ability to motivate and lead a team of professionals.
• Applicants are required to have at least 2 to 3 years' experience.
• Must possess a valid Food Handler’s card.
• Must possess valid TIPs certification.
• Knowledge of Forbes service standards
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.
• Wine and spirit knowledge and service training knowledge.