What are the responsibilities and job description for the Assistant Restaurant Manager position at Wheeling Park Commission?
Summary
Ensure optimum performance, exceptional guest service and maximum profitability of all functions in the restaurants.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Supervise the performance of staff including attendance, appearance and conduct
- Develop, train, and inspire staff for promotion; while creating a team environment
- Maintain a safe and pleasant work environment; enforce high standards of hygiene and sanitation
- Model commitment to customer service to achieve guest satisfaction
- Interview, hire, on-board, schedule staff; and ensure accurate payroll processing
- Perform all other job related duties as needed
- Excellent leadership skills
- Works well under pressure
- Detail orientated
- Knowledge of hospitality trends, especially in food and beverage
- Excellent verbal and written communication skills
- Proficient in computers including, but not limited to Microsoft Office programs
- Full-time: day, night, weekend, and holiday shifts
- Complete appropriate trainings listed on the human resources Training Matrix
- Adhere to Wheeling Park Commission’s safety rules and policy; refer any and all safety concerns to department manager, safety committee, or human resources
- Interact with the public with a cheerful and positive attitude, solve guest problems and complaints in a proper manner, and maintain harmonious working relationships with fellow employees
SUPERVISORY RESPONSIBILITIES
The Assistant Restaurant Manager is responsible for the overall direction, coordination, and evaluation of this unit. Directly supervises 20 non-supervisory employees. Able to carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE
Fourth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. At least three years supervisory food and beverage experience preferred.