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Assistant Restaurant Manager – Carter Creek Winery Resort & Spa

Carter Hospitality Group

This is a Contract position in Johnson City, TX posted August 30, 2021.

Job Description JOB TITLE: Assistant Restaurant Manager DEPARTMENT : Food & Beverage Reports to: Restaurant Manager/Food & Beverage Director ESSENTIAL PURPOSE : Assist and directs Restaurant, Bar and Room Service operations and activities to ensure a positive experience to all guests. ESSENTIAL DUTIES : The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. • Assists in the control of the sales and profitability of the restaurant, bar and room service operations. • Monitors standards for restaurant, bar and room service, including but not limited to, personnel administration and performance, service to guests. Maintains an effective revenue management techniques to maximize restaurant, bar and rooms service revenue: reviews analyzes labor requirements. • Implements and monitors restaurant budget; assist in all accounting functions. • Monitors overall condition of restaurant, bar, room service, public areas and outside grounds; ensures that deficiencies are directed to the appropriate department. • Maintains visibility and accessibility to guests, staff, and vendors; maintains effective communication with all staff to ensure F&B outlets are performing at established standards. • Ensures that guests’ expectations are met or exceeded. Responds to all guests feedback complaints or problems until resolution • Monitors par levels for supplies and equipment; monitors and maintain proper inventory levels; create purchase orders for supplies and equipment with Restaurant manager approval. • Understands the food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock and production time. • Possesses and maintain through understanding of the industry and stays abreast of industry trends; communicates/incorporates information to assure F&B outlets remain current. • Maintains all food Handlers and LEADS documentation to ensure that it is all up to date. • Possesses and maintain thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices. • Prepares accurate and timely reports as required • Assists staff with job functions as needed to ensure optimum service to all guests. • Assists in the training and supervision, motivation and develops Restaurant staff; manages schedules and workflow. • Provided day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. • Keeps up to date on overall activities of the team, identifying problem areas and taking corrective action. • Performs other duties as assigned by Restaurant Manager. • Work varied schedule including weekend and holidays. JOB KNOWLEDGE : Two to four years of related experience or equivalent. Current knowledge of regional and national trends in food and beverage. Demonstrated proficiency in supervising and motivating subordinates. SKILLS AND APTITUDES : Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable. Bilingual a plus. Able to work varied schedules including weekends and Holidays.

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