Restaurant Assistant Manager (Full Service)
Company Name:
Blake and Associates Employment Systems
National Restaurant Chain expanding to the East Coast is currently seeking experience Assistant Restaurant Manager, full service restaurant Ideal Candidate: Will have 2 to 5 years restaurant management experience and ready to take the next step to restaurant manager, experience with restaurants such as Bravo Brio, PF Changs, Cheesecake Factory, BJ's Brew house, or smaller restaurants that are higher volume are the type of candidates we are looking for. Duties and
Responsibilities: Planning and organizing, Studies past sales experience records, confers with all managers, keeps alert to holidays and special events, and so on; forecasts loads and prepares work schedules for service employees in advance to meet requirements. Observes guest reactions and confers frequently with servers to determine guest satisfactions, dissatisfactions, relative popularity of menu items, and so on, and reports such information with recommendations to the General Manager. Observes daily the condition of all physical facilities and equipment in the dining room, making repair recommendations when needed. Anticipates all material needs and supplies, and assures availability of the same. Inspects, plans, and assures that all personnel, facilities and materials are in complete readiness for excellent service before each meal period. Discusses in advance menu changes with servers to assure full understanding of new items. Conducts meetings of service employees within their departments at appropriate times. Defines and explains clearly for servers and bus persons their responsibilities for relationships: with each other, the guests, the host staff, and the kitchen staff, Follows all inventory procedures set forth by the company, and assure all invoices have been scanned to the office in a reasonable time frame. Conducts daily audits of all necessary safe funds, as well as audits all financial reports. Delegates and follows through on all new hire information accurately being entered into the computer. Upholds all opening and closing procedures, making the managers for the particular day-part accountable. Coordinating: Assures that servers are fully informed as to all menu items how they are prepared, what they contain, and ounce per portion. Periodically discusses and reviews with employees company objectives, guest and personnel policies. Keeps managers informed at all times as to service activities, progress, and major problems. Supervising: Actively participates in employment of new servers and bus persons; suggests recruitment sources; studies applications; checks references; and conducts interviews. Following an orientation outline, introduces new employees to the restaurant, restaurant policies, and fellow employees. Using a training plan, trains new employees, as well as identifies any current employees in need of further training. Corrects promptly any deviations from established service standards. Counsels with employees on job personal problems. Recommends to the General Manager deserving employees for promotion and outstanding performers for special recognition and award. Strives at all times through the practice of good human relations and leadership to establish teamwork, unity of effort, and individual and group pride. Has a responsibility to maintain and deep a keen and constant alertness to the entire dining room situation, sensitivity to and deviation or problem, and to assist quickly and quietly in its correction, adjusting guest complaints. Controlling: Controls according to establish policies, standards, and procedures employees-performance, conduct, dress, hygiene, sanitation, and personal appearance. Studies all evidence of waste time, materials, and marketing recommendations for prevention.
Personifies graciousness and hospitality to guest and employees on the basis of Were glad youre here and Were proud to serve you. Credentials and
Experience: Ability to establish, maintain and enforce consistently high performance standards. Conduct a variety of administrative duties that maximize the efficiency, productivity, and organization of the restaurant and team. Capable of adapting his/her leadership style to a variety of situations and scenarios. Ability to supervise, coach, develops, lead & motivate employees. Demonstrates a genuine enthusiasm and warmth towards the Guest and attitude of Service. Is self-motivated and competitive. Is driven to grow and develop personally while developing those around them. Ability to communicate effectively, both verbally and in writing. Ability to listen effectively, process information quickly, and transfer knowledge to others in accordance with Company values of Trust, Respect & Commitment to Excellence. Position Offers: A salary is commensurate with the candidate's experience and expertise, 40K to 52K
D.O.E. Bonus Program. Excellent PAID benefit package. Located in Iselin, relocation Assistance Available - Possible for the ideal candidate. Please specify position you are responding as we have several opportunities posted on various sites, also provide cover letter expressing your interest in this position and anything and everything that you have done in your past work history that is a match to the position. 609.645.3330 Ed Blake, Hospitality RecruiterEstimated Salary: $20 to $28 per hour based on qualifications.
Blake and Associates Employment Systems
National Restaurant Chain expanding to the East Coast is currently seeking experience Assistant Restaurant Manager, full service restaurant Ideal Candidate: Will have 2 to 5 years restaurant management experience and ready to take the next step to restaurant manager, experience with restaurants such as Bravo Brio, PF Changs, Cheesecake Factory, BJ's Brew house, or smaller restaurants that are higher volume are the type of candidates we are looking for. Duties and
Responsibilities: Planning and organizing, Studies past sales experience records, confers with all managers, keeps alert to holidays and special events, and so on; forecasts loads and prepares work schedules for service employees in advance to meet requirements. Observes guest reactions and confers frequently with servers to determine guest satisfactions, dissatisfactions, relative popularity of menu items, and so on, and reports such information with recommendations to the General Manager. Observes daily the condition of all physical facilities and equipment in the dining room, making repair recommendations when needed. Anticipates all material needs and supplies, and assures availability of the same. Inspects, plans, and assures that all personnel, facilities and materials are in complete readiness for excellent service before each meal period. Discusses in advance menu changes with servers to assure full understanding of new items. Conducts meetings of service employees within their departments at appropriate times. Defines and explains clearly for servers and bus persons their responsibilities for relationships: with each other, the guests, the host staff, and the kitchen staff, Follows all inventory procedures set forth by the company, and assure all invoices have been scanned to the office in a reasonable time frame. Conducts daily audits of all necessary safe funds, as well as audits all financial reports. Delegates and follows through on all new hire information accurately being entered into the computer. Upholds all opening and closing procedures, making the managers for the particular day-part accountable. Coordinating: Assures that servers are fully informed as to all menu items how they are prepared, what they contain, and ounce per portion. Periodically discusses and reviews with employees company objectives, guest and personnel policies. Keeps managers informed at all times as to service activities, progress, and major problems. Supervising: Actively participates in employment of new servers and bus persons; suggests recruitment sources; studies applications; checks references; and conducts interviews. Following an orientation outline, introduces new employees to the restaurant, restaurant policies, and fellow employees. Using a training plan, trains new employees, as well as identifies any current employees in need of further training. Corrects promptly any deviations from established service standards. Counsels with employees on job personal problems. Recommends to the General Manager deserving employees for promotion and outstanding performers for special recognition and award. Strives at all times through the practice of good human relations and leadership to establish teamwork, unity of effort, and individual and group pride. Has a responsibility to maintain and deep a keen and constant alertness to the entire dining room situation, sensitivity to and deviation or problem, and to assist quickly and quietly in its correction, adjusting guest complaints. Controlling: Controls according to establish policies, standards, and procedures employees-performance, conduct, dress, hygiene, sanitation, and personal appearance. Studies all evidence of waste time, materials, and marketing recommendations for prevention.
Personifies graciousness and hospitality to guest and employees on the basis of Were glad youre here and Were proud to serve you. Credentials and
Experience: Ability to establish, maintain and enforce consistently high performance standards. Conduct a variety of administrative duties that maximize the efficiency, productivity, and organization of the restaurant and team. Capable of adapting his/her leadership style to a variety of situations and scenarios. Ability to supervise, coach, develops, lead & motivate employees. Demonstrates a genuine enthusiasm and warmth towards the Guest and attitude of Service. Is self-motivated and competitive. Is driven to grow and develop personally while developing those around them. Ability to communicate effectively, both verbally and in writing. Ability to listen effectively, process information quickly, and transfer knowledge to others in accordance with Company values of Trust, Respect & Commitment to Excellence. Position Offers: A salary is commensurate with the candidate's experience and expertise, 40K to 52K
D.O.E. Bonus Program. Excellent PAID benefit package. Located in Iselin, relocation Assistance Available - Possible for the ideal candidate. Please specify position you are responding as we have several opportunities posted on various sites, also provide cover letter expressing your interest in this position and anything and everything that you have done in your past work history that is a match to the position. 609.645.3330 Ed Blake, Hospitality RecruiterEstimated Salary: $20 to $28 per hour based on qualifications.
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