Steakhouse Assistant Manager/Sommelier

United States·TucsonNormalmid

RetailAssistant Store Manager

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Quick Summary

Key Responsibilities

Oversees and monitors daily operations to ensure compliance with departmental and Casino Del Sol internal controls, policies, and procedures as well as applicable laws and regulations.

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RetailAssistant Store Manager

Responsibilities

~4 min read

→Oversees and monitors daily operations to ensure compliance with departmental and Casino Del Sol internal controls, policies, and procedures as well as applicable laws and regulations.
→Greets and communicates with guests in a friendly and courteous manner.
→Circulates through restaurant and coordinates activities of service personnel to provide efficient and courteous service to guests.
→Ensures compliance with State alcohol laws and server requirements.
→Maintains a safe, clean, and comfortable environment at all times.
→Manages the requisition, receipt, storage, and inventory of supplies and products to ensure items are neither over nor under ordered; ensures inventory is managed and controlled.
→Maintains product and service quality standards by conducting ongoing evaluations.
→Maintains professional relationships with wine distributors.
→Monitors the conditions of the wine cellar, ensuring optimal storage.
→Manages the daily activities necessary for maintenance and promotion of the wine collection.
→Works with kitchen staff to develop food and wine pairings.
→Guides guests in selecting the appropriate wine for dinner using an ability to understand different wine tastes and preferences.
→Describes wines with depth and expertise providing information such as the types of grapes and the region where it was produced.
→Takes wine bottles to the table with appropriate glasses; encourages guests to smell and taste before serving.
→Decants vintages properly with the showmanship and standards required by traditional wine service.
→Aims to achieve a high degree of wine service along with generating revenue targets.
→Educates wine serving team members about wine etiquette, wine attributes, and general wine knowledge.
→Teams with others to maintain an attractive wine cellar display in accord with departmental standards.
→Expands knowledge by attending courses and seminars as well as visiting wineries and wine producing regions.
→Updates self and keeps abreast of the latest trends and developments in the wine industry.
→Relies on extensive experience and judgment to plan and accomplish goals.
→Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
→Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
→Monitors the restaurant team members to assure they provide service in accordance with established standards and takes action to correct deficiencies.
→Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
→Maintains appropriate staffing levels; prepares work schedules as well as delegates work and makes station assignments.
→Operates InfoGenesis Point-of-Sale system, SWS system, and back office computer systems proficiently to support operations.
→Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
→Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
→Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
→Develops and conducts staff training programs; ensures all team members receive on-going training.
→Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
→Develops ‘team” atmosphere with team members and a pro-active leadership role in both front and back of the house.
→Exhibits superb team leadership/development and partnering ability while working with department team members and other department staff.
→Maintains constant awareness of services, promotions, and events offered by Casino Del Sol to inform guests.
→Presents a neat, clean, well-groomed appearance at all times.
→Functions as a supportive team member during shifts.
→Performs other job-related duties as assigned.

Knowledge of menu engineering, inventory control, purchasing, forecasting, and scheduling.
Knowledge of service, service etiquette, and standard service practices for full-service restaurants.
Knowledge of service technologies needed to provide a high level of merchandising and suggestive selling.
Working knowledge of tasting, theory, practical, and dining room applications related to fine wine and spirits beverage service.
Knowledge of departmental and CDS internal controls, policies, and procedures as well as applicable laws and regulations.
Knowledge of supervisory principles and practices.
Knowledge of budgetary principles and practices.
Knowledge of modern filing and recordkeeping practices and procedures.
Proficient kitchen and service management skills.
Sales oriented skills
Strong organizational, planning, and time management skills.
Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, and Micros Point-of-Sale system.
Skill in working courteously with the public as well as developing and maintaining strong working relationships.
Ability to market food and wine to brand the experience.
Ability to control costs related to manpower, productivity, food and wine costs, and other expenses.
Ability to inspire all team members in the department to provide the highest levels of guest service.
Ability to communicate and follow directions effectively.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to perform mathematical computations pertaining to the position.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to work with minimal supervision.
Ability to exercise independent judgment and be fiscally prudent in recommending and/or selecting vendors, materials, and procedures to accomplish assigned tasks.
Ability to maintain the physical stamina required in a fast-paced work environment with challenging situations; ability to stand and walk for long periods of time in an environment with a loud noise level.
Ability to accomplish duties in a positive manner.

Requirements

~1 min read

Five (5) years’ experience in the food service industry and fine dining restaurant experience.
Two (2) years sommelier experience in a fine dining venue.
Two (2) years food and beverage supervisor experience in a fine dining venue.
Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, as well as InfoGenesis Point-of-Sale system.
Demonstrated track record of reliability, responsiveness, and creativity.
Demonstrated track record of providing excellent guest service.
Must have experience in inventory control.
Must either possess or obtain valid Food Handler’s and Alcohol Awareness cards within three (3) months of employment.
Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
Must be able to work in a smoking environment.
Must be able to obtain, maintain, and retain a valid non-gaming license.
Must have employment eligibility in the U.S.
Must be able to obtain, maintain, and retain a valid gaming license.
Must be 21 years of age.