What's in it for you...
- Insurance enrollment available from DAY 1!
- Paid time off available from DAY 1!
- Holiday pay available from DAY 1!
- 401(k) enrollment after 30 days!
- Hotel and travel discounts at worldwide destinations!
- Professional development and promotion opportunities!
Position Summary
The Assistant Restaurant Manager is responsible for overseeing the daily operations of all food and beverage outlets, including Colonial and COA restaurants, Aroma café,Polo lounge, and in-room dining. This role ensures exceptional guest experiences, operational excellence, financial performance, service consistency, and team development while maintaining brand standards, health and safety compliance, and profitability goals.
The Assistant Restaurant Manager serves as a visible leader, fostering a culture of accountability, professionalism, hospitality, and continuous improvement throughout all outlet operations.
Essential Responsibilities
Operations Management
- Oversee daily operations of all food and beverage outlets to ensure exceptional guest service and operational efficiency.
- Conduct daily inspections of both front-of-house and back-of-house areas to ensure cleanliness, organization, safety, and compliance with company standards.
- Monitor staffing levels and develop effective labor plans to meet business demands.
- Ensure proper manager floor coverage across all operational periods.
- Identify operational challenges and implement solutions to improve service delivery and guest satisfaction.
- Maintain outlet opening and closing procedures, checklists, and operating standards.
- Monitor music, lighting, scent, seating layouts, televisions, and overall ambiance to ensure brand consistency.
Guest Experience & Service Excellence
- Lead by example through active floor presence and guest interaction.
- Regularly engage with guests to ensure satisfaction and resolve concerns promptly.
- Respond to guest feedback and service recovery opportunities in a timely and professional manner.
- Review guest satisfaction scores, comments, and service metrics daily with team members.
- Ensure all guest requests and concerns are handled effectively and communicated appropriately.
- Track and resolve all guest-related service issues through applicable guest service platforms.
Training & Team Development
- Implement and maintain comprehensive training programs for all outlet positions.
- Train team members on service standards, product knowledge, menu offerings, and upselling techniques.
- Conduct daily pre-shift meetings and ongoing coaching sessions.
- Create and maintain service manuals and training resources for each outlet.
- Develop monthly training calendars and departmental learning objectives.
- Facilitate onboarding programs for new hires, including orientation and position-specific training.
- Evaluate employee knowledge through quizzes, observations, and performance assessments.
Food & Beverage Quality Assurance
- Ensure consistency in food presentation, quality, and preparation standards.
- Regularly taste and evaluate menu items to maintain brand standards.
- Partner with culinary leadership to provide feedback on menu quality and guest preferences.
- Monitor food presentation and service execution during operating hours.
- Support menu development initiatives and recipe standardization efforts.
- Assist with menu photography, recipe documentation, and menu guides.
Financial Management
- Support inventory management processes, including month-end inventory counts and audits.
- Monitor revenue performance and identify opportunities to increase sales and profitability.
- Analyze outlet revenue reports and operational metrics.
- Develop and implement strategies to improve average check and outlet profitability.
- Promote upselling initiatives and revenue-generating programs.
- Review and understand adjustments impacting food and beverage revenue.
Inventory Control & Asset Management
- Maintain proper inventory levels and establish par levels for all outlets.
- Ensure storage areas remain organized, secure, and compliant with company procedures.
- Implement key control procedures and maintain inventory security.
- Monitor purchasing and requisition processes to support efficient operations.
- Minimize waste and support cost-control initiatives.
Cleaning, Maintenance & Safety
- Develop and maintain cleaning and sanitation programs for all operational areas.
- Establish daily, weekly, and monthly cleaning schedules.
- Maintain compliance with health department regulations, brand standards, and food safety requirements.
- Conduct regular preventative maintenance inspections and submit work orders as needed.
- Ensure readiness for health inspections, quality assurance audits, and food safety evaluations.
- Maintain records and communication regarding maintenance concerns and equipment needs.
Compliance & Brand Standards
- Ensure adherence to all company, brand, and food safety standards.
- Support quality assurance programs and third-party inspections.
- Stay informed of corporate training requirements and operational compliance expectations.
- Enforce uniform, grooming, and professional appearance standards.
Human Resources & Leadership
- Assist with recruiting, interviewing, hiring, and onboarding team members.
- Support employee engagement, recognition, coaching, and corrective action processes.
- Maintain knowledge of employee benefits and company policies to assist team members appropriately.
- Foster a positive, inclusive, and accountable workplace culture.
- Conduct regular one-on-one meetings and performance discussions with team members.
- Provide departmental updates and operational reporting to leadership.
Leadership Expectations
The Assistant Restaurant Manager is expected to:
- Demonstrate professionalism and integrity at all times.
- Lead with clarity, consistency, and accountability.
- Serve as a role model for service excellence and hospitality.
- Maintain a highly visible presence during operational periods.
- Communicate effectively with guests, team members, and leadership.
- Promote teamwork and cross-functional collaboration.
- Create a culture of continuous improvement and operational excellence.
- Hold self and team members accountable to established standards.
- Champion the resort's brand identity and guest experience philosophy.
Qualifications
Education & Experience
- Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
- Minimum 1–2 years of food and beverage leadership experience in a hotel, resort, restaurant, or hospitality environment.
- Experience managing multiple dining outlets preferred.
- Strong knowledge of food and beverage operations, service standards, and guest engagement.
Knowledge, Skills & Abilities
- Strong leadership and team development skills.
- Knowledge of food safety, sanitation, and health regulations.
- Financial acumen with experience analyzing revenue, labor, and inventory reports.
- Excellent communication and guest service skills.
- Ability to multitask and perform effectively in a fast-paced environment.
- Proficiency with hotel PMS, POS, inventory, and guest satisfaction platforms.
- Strong organizational and problem-solving abilities.
- Ability to work flexible schedules, including evenings, weekends, and holidays.
Physical Requirements
- Ability to stand and walk for extended periods.
- Ability to lift up to 25 pounds occasionally.
- Ability to work in various food and beverage environments, including kitchens, bars, lounges, and dining rooms.
- Must be able to perform duties requiring mobility throughout the property.
Requirements...
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Requires good communication skills, both verbal and written
- Ability to prepare and analyze data figures and transcriptions prepared on and generated by computer
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
- Strong administrative skills, to include business writing, mathematics for basic accounting and knowledge of Microsoft Office programs
- Ability to stand and walk for hours at a time
- Must be able to lift up to 25 pounds occasionally
- Understand this role requires grasping, writing, standing, sitting, walking, bending, listening and hearing ability and visual acuity.
- Some college and/or advanced training in food operations preferred
- Prior restaurant and bar supervisory experience required; hotel restaurant experience preferred
- Ability to work calmly under stressful situations
- Ability to maintain high level of guest satisfaction is in absolute requirement for this position
About First Hospitality...
Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality’s strategic vision is to create value for all through excellence and an openness to doing things differently.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee’s differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.
Pay: $46,000.00 - $50,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
