Assistant Restaurant Manager

Description

Do you enjoy putting a smile on people’s faces and creating memories that will last a lifetime? At the Hilton Minneapolis/Bloomington located in the heart of 494 & France Avenue, you will have the opportunity for a rewarding career working with hospitality professionals who together make the hotel one of the top ranked Hiltons in North America. Our priority is providing our guests and team members with exceptional experiences every day.

Position Purpose: The Assistant Restaurant Manager functions as the assistant to the ChopHouse General Manager with an emphasis on supervising the restaurant, bar and room service areas.

Responsibilities:

• Interview, select, train, supervise, and counsel restaurant staff for the efficient operation of the outlet.
• Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignment.
• Ensure discipline is administered timely and fairly with HR involvement.
• Make recommendations to his/her supervisor regarding improved methods and procedures so as to have a positive impact on guest/associate satisfaction.
• Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties.
• Establish and maintain effective associate relations.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperature, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain house bank.
• Utilize POS computer to accurately charge customers and revenue reports. Input and retrieve data and change computer procedures using complex series of key punches to program system.
• Implementing and maintaining housekeeping, sanitation and cleanliness standards in all areas.
• Administering sales promotions programs and employee sales incentive programs.
• Ensuring the highest quality of food and beverage, and service related to the operation.
• Staffing of the restaurant, meeting departmental responsibilities.
• Assessing and reviewing the job performance of subordinates, and maintaining records of assigned employees according to policy.
• Ensuring 100% table visits with guests.
• Daily tracking of emails, payroll, post shifts.

Requirements: 

• Knowledge of Food & Beverage operations and preparation techniques.
• Knowledge of Beverage operations and understanding wine varieties, labels and vintages.
• Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
• Ability to work entire shift standing and moving about in restaurants and kitchen areas.
• Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
• High school diploma required. College degree or equal work experience preferred.
• Position requires 1 year-previous Food & Beverage and supervisory experience, fine dining/steakhouse atmosphere preferred.
• Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, and POS systems.

For each position, we require at least five positive verifiable references, a stable work history verified by a background check, a positive attitude, a willingness to be a team player, and the ability to work weekends and holidays.

We will verify through E-Verify the identity and employment eligibility of all persons hired. Marcus Hotels & Resorts is an Equal Opportunity Employer.