Full time Year-round PositionAssistant Restaurant Manager
Cape Elizabeth, ME

Job Description

Job Duties and Responsibilities:

• Assist with work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
• Enforcement of hotel’s cash handling policies and procedures
• Coordinate supply purchases. Monitor and maintain inventory of supplies to prevent shortages
• Assist with formalizing and maintaining SOPs; create and execute training program for department
• Assure all beverage servers are properly trained in local and state beverage service laws and comply with Olympia’s beverage service policies and procedures
• Know menu, menu prices, composition of food and beverage menu items; be familiar with all daily specials and with proper plating procedures and promotions
• Maintain food and beverage control (i.e., portion control, liquor control)
• Participate in month-end inventory, as needed
• Participate in the daily operation of the restaurant/outlets (i.e., may perform Server, Host/Hostess, or cashier duties, as necessary)
• Ensure Room Service is provided accurately and promptly. Be sure trays are retrieved daily and callbacks are completed
• Personal commitment to receiving guest feedback on overall restaurant experience
• Maintain high standards of cleanliness and décor at all times
• Assist GM and Kitchen Management by controlling costs (i.e., limit waste, breakage, theft and minimize comps); conduct price shopping, labor management

Safety Responsibilities:

• Prior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties. Provide ongoing safety training as needed or required. For example:
  • If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use
  • If responsible for hotel van drivers, ensure they have completed the proper safe van driving training.
  • If responsible for Maintenance or Housekeeping staff, ensure they are familiar with OSHA workplace safety standards as they pertain to the hotel, safe lifting, use of ladders, use of chemicals
• Promote Olympia’s Safety Policies and Procedures; participate in Safety Committee meetings; take appropriate action to remedy safety concerns

Manager Responsibilities & Expectations:

• Support the hotel in achieving high performance levels in service and profitability
• Hold self and others accountable for achieving results
• Support a culture that promotes high employee morale and performance
• Provide strong leadership, motivate staff to reflect a high level of enthusiasm and guest satisfaction
• Respond to guest/employee concerns or complaints in a timely and courteous manner (ability to effectively problem solve)
• Effectively coach, motivate, lead, and resolve employee concerns by timely communicating on-going positive and constructive feedback
• Keep timely & accurate documentation via performance log, attendance record, and corrective action form. Must partner with Director of Food and Beverage and/or GM/HR on all terminations.
• Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll
• Interview, select, train, and orient employees per OHM’s process and procedures
• Set and adjust the rates of pay and status for direct reports (i.e., Full-time, Part-time, etc.)
• Ensure that payroll standards are being met (verify compliance with PTO and Holiday pay policy)
• Review daily “Time & Attendance” punches in payroll and maintain Attendance Spreadsheet (log), accurately reflecting reasons for occurrence(s)
• Review and maintain timely and accurate “status” of employees for benefit plans (i.e., Full-time, Part-time and terminations)
• Train team how to punch in/out and transfer departments (holds employees accountable)
• Aggressively manage workers’ compensation claims (partners with GM/HR, as needed)
• Use meetings, memos, or bulletins to keep staff informed of hotel events, policies, etc.
• Attend and participate in Department Manager meetings to foster open lines of communication
• Participate in the annual budgeting process and effectively manage department expenses in line with the budget
• Assume managerial responsibilities for the hotel in the absence of the GM (must be knowledgeable of emergency procedures)