Assistant Restaurant Manager, Back of House Operations

The hiring salary for this position is $62,400 a year. 

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

The Assistant Restaurant Manager – Back of House Operations (BOH) is responsible for assisting the Food & Beverage Operations (FBO) team as well as the Restaurant Faculty in the successful daily operation of the Culinary Institute of America’s (CIA) on campus restaurants.  The Assistant Manager supports the educational initiatives, educational goals and the standards of operational excellence, safety, and efficiency set by the CIA by applying the necessary systems.  Responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.

• →Facilitates an open line of daily communication with FBO and all Restaurant Faculty in order to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant.
• →Manages the opening and/or closing of the restaurant for Back of House (BOH).
• →Manages the training, execution and completion of all side duties for BOH and covers all positions as needed.
• →Supervises all supplemental employees and manages the administrative aspects of the students participating in the Earn & Learn Program, ensuring that scheduling, time and attendance, Student Financial Services (SFRS) are adhered to.
• →Assists with cross-training incoming students, work study students and Earn & Learn students on positions and stations for BOH. Creates and maintains written manuals for all BOH positions.
• →Assists in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen and ordering supplies for BOH.
• →Orders and maintains necessary food, beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings and other for the BOH, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops.
• →Ensures, maintains and reinforces CIA standards of dress code, sanitation and safety for students and guests.
• →Communicates to Front of House (FOH) and BOH staff reservations, special requests, changes and updates received from guests.
• →Assists with expediting food during service and maintains quality control, while demonstrating standards using ServSafe and CIA protocols.
• →Collaborates with FOH to post and update menu id packets, allergen charts and daily changes.
• →Ensures that all products are stored properly and maintains liquid nitrogen. Ensures that the restaurant is secure and sanitized at closing and manages garbage, compost and recycling standards and removal.
• →Assists in the Social Media efforts of the Food & Beverage Operations Office.
• →Reports and coordinates repairs with Facilities Department.
• →Additional responsibilities for Front of House (FOH) may be required, these duties include but are not limited to:
  • →Managing opening and/or closing procedures and completion of side duties.
  • →Ordering and maintaining necessary beverage, and non-food items for all restaurant service including ala carte, banquet, special events, tastings, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops.
  • →Assisting in typesetting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events and communicates menu updates, reservations and other pertinent information to FOH students during pre-shift meeting.
• →Any and all other duties as assigned.

Education:

• Associate’s Degree from the CIA, or similar institution, or equivalent experience in lieu thereof.

Experience:

• One (1) year experience in a fine dining establishment or two (2) years of FOH dining experience.

• Bachelor’s Degree from the CIA or equivalent.
• Valid TIPS Certification.
• Previous supervisory experience.
• ServSafe or equivalent credential.

• Strong analytical, problem-solving and conceptual skills.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• Must display a high level of energy and self-motivation.
• Strong customer service skills.
• Detail oriented and thorough.
• Exceptional organizational skills.
• Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands.
• Strong knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students.
• Knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems.

• Must be available to work nights and weekends as required due to business needs.
• Able to lift 50 pounds as needed.
• Able to stand for up to eight (8) hours at a time.
• Able to bend, stoop or reach as needed.