Assistant Restaurant Manager

Primary Purpose: 

The primary purpose of the Assistant Restaurant Manager is to direct and organize the activities of the lobby restaurant, lobby bar, evening complimentary services and room service to maintain high standards of food and beverage quality, service, marketing, and profitability.

Work Performed: 

The Assistant Restaurant Manager will be tasked with the following duties, responsibilities, and assignments: 

• Planning, directing, assigning and delegating responsibility for all functions of the restaurant, bar, evening service and room service department to meet daily operational needs in accordance to Atrium’s Core Values;  

• Increase revenues through the production and implementation of creative promotional programs, as well as upselling of options;  

• Working closely with the Executive Chef & B and Culinary team to execute the delivery of all Food & Beverage promotions and menus; 

• Coaching and develop associates in the restaurant, bar, room service and evening complimentary services;

• Adhere to monthly forecasts and administer operations in a fiscally responsible manner; 

• Achieving all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits;  

• Ensure compliance with all Atrium policies and procedures with respect to the Food & Beverage department, as well as all local, state, and federal laws and regulations;  

• Collaborate with the Executive Chef & B to manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline 

• Support other departments as needed based on business demands; 

• Ensure all audit standards for health inspections, Hilton brand and Atrium Hospitality are met per established guidelines;

• Act as manager on duty for the hotel as needed;

• Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management; and 

• Any and all other work as required to complete the primary purpose of the position. 

Qualifications:

Required Prior Experience:

2+ years of related experience in a supervisory/leadership role in restaurant and bar operations 

Preferred Prior Experience:

Hospitality experience 

Required Education:

High School diploma or equivalent

Preferred Education:

Bachelor’s degree in hospitality management, Business or a related field or equivalent experience 

Required Licenses/ Certification:

ServSafe and TIPS Certification at time of hire

Required Technology:

Microsoft Office Suite

Cloud Based Applications 

Micros

Preferred Technology:

Workday

Physical:

Lifting up to 50 lbs. occasionally

Ability to navigate the work areas for up to four (4) intervals during a shift

Other:

Must be flexible with respect to working days, evenings, nights, weekends, and holidays