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Assistant Manager FAIRMONT

Assistant Manager

Full Time • FAIRMONT
Benefits:
  • Bonus based on performance
  • Competitive salary
  • Employee discounts
  • Opportunity for advancement
The Assistant Manager is responsible for assisting the General Manager with the effective management and execution of operations including planning support, scheduling, inventory, compliance with alcohol service polices, cleaning, safety, guest service, employee training and supervision, troubleshooting, closing duties, invoicing, and any other tasks assigned by management.  This position will lead and supervise the efforts of all front of the house employees as it relates to guest service and serve as acting manager in the absence of the Restaurant Manager as needed.  Along with the Restaurant Manager the AM works hand in hand with the Executive Chef and the Food & Beverage Manager to ensure all guests’ expectations are met or exceeded by providing the utmost quality of service on a consistent basis.

MINIMUM REQUIRED QUALIFICATIONS:
  • High School Diploma or equivalent
  • Minimum of 5 years of experience in a hospitality or food service industry environment
  • At least a Working level of knowledge in the following:
    • Microsoft Word
    • Microsoft Excel
    • Internet
  • Ability to multi-task and prioritize
  • Ability to work independently, while also being a strong “team player”
  • Strong organizational, process-oriented, time management and logical thinking skills
  • Strong judgment and analytical skills
  • Detail oriented
  • Excellent written and verbal communications
ADDITIONAL DESIRED QUALIFICATIONS:
  • Prior experience of 2 years managing a team preferred
POST HIRE REQUIREMENTS (to be completed in the first 90 days):
  • New hire orientation
  • Harassment Awareness
  • Occupational Injury/Illness
  • Accident/Incident Reporting
  • Drug & Substance Abuse Awareness 
The duties of this position are typically performed under minimal supervision. Must be physically able to perform the Essential Functions of this role with or without reasonable accommodations. This position supervises the Servers, Host/Hostess, Stewarding, and Bartenders.
 
Dress Code/Uniform and Appearance:
  • Professional Attire Business/Business Casual Appropriate
  • Men
    • Dress Shirt, Oxford, Polo - Tucked in with Belt
    • Sweater/vest climate based
    • Sport Jacket
    • Tie Occasional/Optional
    • Dress Pants
    • Dress Shoes- No Open Toe or Flip Flop
    • Clean Shaven or Groomed Beard. No Facial Piercings
  • Women
    • Business Dress/Pant Suit
    • Professional Attire
    • No open toes or flip-flop
    • Professional Hair & Make Up
    • Hairstyle of a natural color
PRINCIPAL DUTIES & RESPONSIBILITIES (Essential Functions):
  1. Responsible for managing, developing and mentoring the restaurant staff which includes but is not limited to recruiting, hiring and training qualified servers, bartenders and stewards.
  2. Assist in the weekly scheduling of servers, bartenders and host staff.
  3. Follow and assist in the implementation of systems to control product, labor and discretionary expenses in order to maximize profit.
  4. Create and Maintain initiatives and projects that continually drive sales and guest satisfaction.
  5. Assist with Event Sales, Booking, Coordination and Execution.
  6. Handle any customer complaints that should arise in a sound and effective manner.  Actively solicit and act upon guest and employee feedback.  Be proactive in all situations that may have an adverse effect on the integrity of the operation.
  7. Investigate, clarify and resolve guest and employee concerns/ complaints.
  8. Promote and maintain safety, sanitation and cleanliness standards.
  9. Provide outstanding service on a consistent basis.
  10. Oversee the servicing of all wine, beer and liquor service.
  11. Continuously monitor and evaluate the requisition and product delivery systems for wine, liquor and linens in order to improve service.
  12. Ensure adequate quantities of china, glass and silver are clean and available.
  13. Work closely with the Executive Chef on the servicing and communication of any changes relative to the restaurant.
  14. Attend weekly meetings as needed.
  15. Complete opening, running and closing checklists as needed.
  16. Follow-up on billing requirements when completed.
  17. Work diligently to promptly handle any employee situations that may have an adverse effect on the integrity of the operation.
  18. Be an active participant in the leadership of all Food & Beverage employees.  When necessary, promptly counsel employees on their job performance, absenteeism or tardiness issues, or any other challenges which may arise.
  19. By being an active participant in event service create an environment that promotes quality and teamwork while supporting the mission and interests of Muriales Italian Kitchen and About Food.
  20. Make sound judgment calls and decisions based on the principles of Muriales Italian Kitchen and About Food.
  21. Adhere to all prescribed safety practices and procedures.
  22. As the scope of our business changes, so may the responsibilities of this position.
PHYSICAL DEMANDS:  
  1. Moderate amount of time spent exerting force up to 25 pounds and over 25 pounds with assistance.
  2. Physical demands with activity or condition existing almost continuously include: carrying, grasping, lifting/lowering, reaching and walking.
  3. Physical demands with activity or condition existing a considerable amount of time include: hearing and standing.
  4. Physical demands with activity or condition existing a moderate amount of time include:  balancing, stooping and typing/keyboarding.
  5. Physical demands with activity or condition existing occasionally include:  climbing (ramps, stairs), crouching, operating a motorized vehicle and sitting.
WORKING CONDITIONS:
Location: 
  1. Considerable work in the facility area 
  2. Moderate work in the office area
Other:
  1. Long working hours
  2. Occasionally attend meetings before/after normal work hours
WORKING CONDITIONS:
Location: 
  1. Almost continuous work in Restaurant and Office environment
Environment:
  1. Almost continuous exposure to fluorescent lighting and computer screens
Hazards:
  1. Long working hours
  2. Occasionally attend meetings before/after normal work hours
MATERIALS USED:
  1. Considerable use of office supplies.
  2. Occasional use of cleaners
  3. Considerable use of equipment
TOOLS AND EQUIPMENT USED:
  1. Keyboard Equipment (e.g., adding machines, calculators, computer keyboards and terminals, typewriters)
  2. Office Equipment (e.g., fax machine, photocopier)
VALUES & ATTTRIBUTES:
  1. Dedicated: Must be both dependable and accountable for actions. Consistently demonstrates reliability to customers and co-workers.
  2. Responsible:  Maintains a work ethic that turns good service into great service in order to exceed customer expectations.
  3. Knowledgeable:  Has a willingness to learn. Works with attention to details, attempting to anticipate customer needs. Stays informed in order to make intelligent decisions.
  4. Consistent: Possesses a sincere desire to please, and an ability to follow service guidelines in order to provide each customer a positive experience. Demonstrates creativity in order to contribute to enhancements throughout the organization. 
  5. Communicator: Uses the open door approach. Takes time to speak with customers, speaking clearly and using active-listening. Follows up when necessary and recognizes communication is the foundation for great service.
  6. Team Member: Has the ability to work both independently and with others. Receptive to change and compromise. Looks for appropriate solutions and works together to handle challenges in an attentive manner.
  7. Honest: Takes pride in work and works as if having personal ownership of each task, and a personal tie to each customer. Maintains the highest level of truthfulness.
  8. Motivated:  Enjoys people and work. Treats customers and co-workers with respect, and helps to create a respectful, fun environment. 
  9. Appearance:  Takes pride in his/her appearance. Maintains the appropriate presentation at all times. 
Compensation: $45,000.00 - $60,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.





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Benefits & Perks

HOLD
HOLD
Flexible Scheduling - Day Shifts, Evenings & Weekends
Seven Major Holidays Off
Employee Meal Program
Paid Training (on-the-job and classroom style)
WV Food Handlers Certification