Front of House Assistant Manager Department: Restaurant Management Description:
This position reports to the General Manager
Hours/Week: 50+
Benefits:
- Medical Insurance
- Voluntary Dental and Vision Insurance
- Life Insurance
- Holidays
- Sick Leave
- Vacation
- Meal Allowance
Job Description
Create a positive work environment for the staff while managing the dining room and guest experiences.
Follow the policies and procedures and report any issue to the General Manager.
Work Context
Requires:
Using hands to handle, control, or feel objects, tools or controls
Standing or walking for long periods of time (8-10 hours)
Lifting/carrying up to 30 pounds
Repetitive movement
Contact with others (face to face or by telephone)
Face to face discussions with individuals or teams
Conflict resolution
Dealing with angry or discourteous people
Exposure to sounds or noise levels that are distracting or uncomfortable
Making decisions that impact the results of co-workers or guests or the company
Repeating the same physical activities or mental activities over and over
Exposure to minor burns, cuts
Work with others in a group or team, coordinating or leading others in accomplishing work activities
Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization,
Responsibility for work outcomes and results, Includes responsibility for the health and safety of others
Job tasks are performed in close physical proximity to other people
Working indoors in environmentally controlled conditions
Working outdoors in variable weather conditions based on if location has patio dining available
Tasks
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance
in dining facilities.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality or service
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and
budgeted.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when
necessary.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee
performance in dining and lodging facilities.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest
control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Work Activities
Inspecting Equipment, Structures, or Material
Assisting Others
Guiding, Directing, and Motivating Subordinates
Training and Teaching Others
Judging the Qualities of Things, Services, or People
Organizing, Planning, and Prioritizing Work
Staffing Organizational Units
Establishing and Maintaining Interpersonal Relationships
Provide Consultation and Advice to Others
Documenting/Recording Information
Performing General Physical Activities
Communicating with Supervisors, Peers, or Subordinates as well as with Persons Outside Organization
Performing Administrative Activities
Processing Information
Monitor Processes, Materials, or Surroundings
Making Decisions and Solving Problems
Resolving Conflicts and Negotiating with Others
Scheduling Work and Activities
Monitoring and Controlling Resources
Coordinating the Work and Activities of Others
Interview job applicants
Hire, discharge, transfer, or promote workers
Orient new employees
Examine expenditures to ensure activities are within budget
Assign work to staff or employees
Purchase food or beverages
Schedule employee work hours
Understand government health, hotel or food service regulations
Resolve personnel problems or grievances
Provide customer service
Coordinate banquets, meetings or related events
Investigate customer complaints
Manage finances for institutional food service
Conduct or attend staff meetings
Monitor operational budget
Use knowledge of food handling rules
Use government regulations
Determine the quality of food or beverages
Maintain records, reports, or files
Prepare safety reports
Oversee execution of organizational or program policies
Fill out business or government forms
Understand government alcoholic beverage service regulations
Evaluate performance of employees or contract personnel
Identify training needs
Plan banquet menus
Use health or sanitation standards
Qualifications Skills/Basic Skills
Active Learning and Learning
Judgment and Decision Making
Critical Thinking
Mathematics
Monitoring
Speaking
Writing
Social Skills
Coordination
Instructing
Negotiation
Persuasion
Service Orientation
Social Perceptiveness
Resource Management Skills
Management of Financial Resources
Management of Material Resources
Management of Personnel Resources
Time Management
Desktop Computer Skills
Spreadsheets
Presentations
Internet
Navigation
Word Processing
Knowledge Required:
Administration and Management
Customer and Personal Service
English Language
Preferred:
Education and Training
Food Production
Technology
Point of sale POS software
Back Office Computer
Job Type: Full-time
Pay: $40,000.00 - $58,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
Work Location: In person
