Job Description

Assistant Restaurant Manager

Supervise/manage the Food & Beverage service within the hotel restaurants in order to maintain high standards of food and beverage quality, service, and guest and satisfaction.

Requirements

Education

High school or equivalent education required. Bachelor’s Degree preferred

Experience

Minimum 2 years of experience in overall Food & Beverage operation, as well as management experience.

Other

Bilingual or multilingual ability preferred.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Monitor hotel activities and troubleshoot problems.
• Operate word processing program in computer.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

Physical demands

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 15 pounds occasionally.
• May be required to lift trays of food or food items weighing up to 30 pounds occasionally.