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- Oversee daily operations, ensuring procedures and policies are set up and executed to reach target service and budgetary goals.
- Hire, train, motivate, and evaluate staff members.
- Oversee staff members during restaurant operations to ensure highest level of guest service.
- Maintain order of restaurant during service.
- Open and close the restaurant according to departmental and security guidelines.
- Schedule staff members to meet business levels.
- Assist with development and implementation of training programs for Front of House staff to ensure they are exceeding guest service and operational expectations.
- Responsible for restaurant cleanliness, maintaining health code standards and consistent sanitation, ensuring the restaurant meets all quality and food-service requirements
- Execute physical inventory process.
- Utilize inventory management system to ensure adequate stock levels
- Maintain and develop strong vendor relationships.
- Maintain all restaurant appearance guidelines.
- Establish and maintain proper safety practices for guests and staff.
- Work with applicable Events departments to coordinate, staff, and oversee Catering events as needed.
- Work with F&B Director to ensure all procedures and policies are in place regarding inventory management.
- Work as a server, host, or bartender as needed
- Coordinate all restaurant maintenance and repair needs.
- Work with groups and internal departments to organize events.
- Excellent customer service abilities.
- Strong leadership and management skills with ability to motivate staff.
- Excellent verbal and written communication skills.
- Proficient in Microsoft Office Suite and ability to learn a variety .
- Organized with attention to detail.
- Works well under pressure and deadlines; ability to multitask.
- Ability to manage inventory.
- Strong understanding of POS and inventory management software
- Thorough understanding of company policies and practices.
- Direct Reports: 12-15 full/part time employees
- Must be available to work early mornings, evenings, weekends, and holidays.
- Schedules and hours may fluctuate depending on business need and season.
- Work is performed in a predominantly indoor environment. Occasional outdoor settings may be required with exposure to extreme weather conditions and temperatures.
- Ability to stand on feet for extended periods of time.
- Prolonged periods of sitting at a desk and working on a computer.
- Heavy lifting required up to a minimum of 50 lbs.
- Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, and operate POS.
- Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment.
- High school diploma or GED
- Minimum one years of experience in restaurant management
- Minimum three years previous experience in the restaurant industry
- Bachelor's degree in Hospitality, Business Management, or related field preferred, but less formal education with more on-the-job experience may be substituted.
- Previous experience managing fast paced restaurant in a tourist location
- TIPS certification
f&b general assistant manager: rpk3 - Teton Village, WY, United States - Jackson Hole Mountain Resort Corporation
Jackson Hole Mountain Resort Corporation
Teton Village, WY, United States
1 month ago
Description
Jackson Hole Mountain ResortJOB DESCRIPTION
Position Title: F&B Assistant General Manager
Reports To: F&B General Manager
Department: Food & Beverage
Classification: Seasonal Full Time
FLSA Status: Exempt
GENERAL PURPOSE
Assist F&B General Manager in oversight of all operations at the Food & Beverage outlet to achieve guest service and budgetary goals, while delivering a consistent exceptional restaurant experience.
ESSENTIAL FUNCTIONS
COMPETENCIES
Knowledge, Skills, and Ability:
EEO STATEMENT
Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.