Assistant Restaurant Manager

Job Summary 

The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training, and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations.

Job Specifications:

• Outlet:  Keystone
• Housing: May Be Available
• Shift & Schedule Availability: Full Time, Year Round
• The budgeted range starts at $55,000 - $62,000.  Actual pay will be adjusted based on experience.

Job Responsibilities  

• Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service. 
• Assist managing dining operations and performance for front of house, including training, scheduling, and directing staff 
• Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary  
• Assist with administrative duties including hiring, cash management, reservations, purchasing, inventory, and records management; May act as manager in the absence of Restaurant Manger 
• Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations 
• Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.  
• Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Oversees FOH personnel; coordinates their assignments to ensure economical & timely production.
• Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, FOH related products.
• Conducts necessary self-audits as needed and in a timely manner.
• Leads and drives FOH team training and continued education in the effort of elevating the dining experience.
• Assist in the other building outlets as needed to support the operation as a whole.
• Other duties as assigned.

Job Requirements  

• High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred 
• ServSafe certification or regional equivalent required 
• TIPS certification required
• 3-5 years of restaurant experience, 1 years of supervisory experience required 
• Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs. 
• Ability to work a flexible schedule including nights, holidays, and weekends 
• Must be able to communicate fluently in English; bilingual preferred