Assistant Restaurant Manager - Tomasso

Position Summary: The Assistant Restaurant Manager is someone who is passionate about food and customer service. They are a problem-solver with a strong work ethic and leadership skills. The Assistant Restaurant Manager understands that customer satisfaction always takes priority, but efficient restaurant operations make it possible; they are an experienced leader with a goal to move up in the management field. Qualifications:  Associates degree, or equivalent life experience in a supervisory role, preferred. Minimum 21 years of age required to be able to mix and serve alcohol. Minimum of two years Food Service experience required; one year of previous Supervisory / Management experience required. Must be able to work nights, weekends, and holidays as business levels require. Point of Sales system (InfoGenesis or other) experience preferred. Must be able to compute basic mathematical calculations. Ability to communicate in English with guests, coworkers, and management to their understanding is required. Must work both independently and in a team environment. Must be able to pass a background check.   Primary Responsibilities: Finance – Execute and track financial transactions as directed by Restaurant Manager. Personnel – Lead the service team to a level of high service, job satisfaction, and efficiency. Service – Ensure 100% guest satisfaction during all meal periods. Community – Exemplify local community stewardship. Team – Promote a team mentality within the restaurant and all Food & Beverage areas   Expectations & Responsibilities: Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved. Effectively manage the restaurant in the absence of the Restaurant Manager. Manages operations with passion, integrity, and knowledge while promoting the culture and values of the resort. Assist with scheduling and payroll. Implement new company policies and procedures by developing plans, standard operating procedures and instructing staff. Provide direction to shift leaders, and staff to achieve restaurant goals daily. Consistently review operations, and staff, to identify any problems, concerns, and opportunities for improvement. Provide coaching and feedback to managers and staff and assess performance on an ongoing basis. Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations. Ensure the restaurant meets or exceed standards in food quality, safety, and cleanliness at all times. Solicit guest feedback to understand the needs and wants of customers. Train and coach staff on guest services principles and practices. Follow restaurant policies and procedures, including those for cash handing and safety/security. Must be able to properly and effectively communicate with guests, in person and via phone. Monitor and maintain the point of sale system. Be proficient in Microsoft Office Suite, as these products are highly utilized as a team (Excel, Word, etc). Assist in new menu implementation and training. Must be able to take direction and delegate responsibilities. Must be able to work in a fast paced environment while remaining calm and professional at all times. Develop and implement creative solutions to areas of improvement. Assist in conducting staff and daily pre-shift meetings. Assist in any areas of the restaurant when staffing constraints require. Identify employee weaknesses and retrain as necessary. Complete all required training in all areas of the restaurant to ensure proficiency and ability to direct staff.   Essential Physical Requirements: Must be able to lift, and carry, up to 50 pounds across short-medium distance. Must be able to work on site due in person sales force and guest interaction. Must be able to work in, and around, a high-temperature kitchen for an extended period of time. Must be able to stand for entirety of shift while bending, stretching, and lifting as needed.