Assistant Restaurant Manager

JOB PROFILE

The Assistant Manager supervises the daily operations of the front of house and room service line staff. Responsibilities include training, management of tools and supplies, support to staff, and creating a safe work environment. The Assistant Manager implements and maintains a service and management philosophy which assists the Restaurant staff in achieving a standard of guest service that meet or exceed the hotel's established standards of guest satisfaction and cleanliness whilst adhering to the safety standards of Joie de Vivre Hospitality.

ABOUT SHOREBREAK HOTEL

Shorebreak Hotel® is an upscale lifestyle boutique hotel, centrally located along the alluring Southern California coastline in the original Surf City USA. As the only downtown hotel just steps from Main Street and the iconic Huntington Beach Pier, Shorebreak is situated at The Strand in the heart of shopping, dining, entertainment, and crashing ocean waves. With 157 guestrooms, 8,000 sq feet of total meeting space, and award winning Zimzala Restaurant and Bar, Shorebreak showcases one of the best of JDV's Collection in the company.

COMPANY OVERVIEW

In October of last year, Thompson Hotels and Joie de Vivre Hospitality merged to create the newly launched Commune Hotels and Resorts. Led by John Pritzker, Jason Pomeranc and Niki Leondakis, Commune has poised itself to the largest boutique hotel company comprised of multiple brands. Currently, in the midst of ambitious national expansion, Commune plans to add 20 more properties by 2015 through management agreements, joint ventures and acquisitions.

ESSENTIAL JOB FUNCTIONS

• Communication with guest concerning request, inquiries, and information.
• Create schedules for all departments for all meal periods to budget and level of business
• Responsible for supervising Room Service and Restaurant service during scheduled shifts including but not limited to mornings, afternoons and weekends:
• Maintain a functioning host stand during scheduled shifts including but not limited to:
  • Organizing and setting up host stand for the day
  • Utilize Microsoft Publisher to change and print menus.
  • Confirm lunch and dinner reservations
  • Greeting guests
  • Building relationships with local concierge
• Overseeing all staff (including room service) during scheduled shifts, including but not limited to:
  • Leading pre-shift meetings
  • Training / ongoing training
  • Reviews / goal setting / coaching and counseling
• Work with Chef regarding updates to menus and collateral
• Assist catering manager in all in-restaurant banquets / large groups that do not require banquet staff
• Responsible for completing all tasks on the manager check list for scheduled shift
• Stock menu paper and menus
• Maintain all floral and seasonal décor
• Provide Micros support to restaurant
• Have working knowledge of Micros POS and back office reporting functions
• Complete sales report for Director of Food & Beverage daily
• Provide support to restaurant service staff including but not limited to:
  • Taking orders
  • Running food
  • Clearing and re-setting tables
  • Moving chairs and tables
  • Tending bar and coffee station
• Distribute employee uniforms and maintain uniform inventory form
• Competent in all FOH functions including but not limited to
• Daily cash reconciliation / basic accounting
• Opening and closing procedures
• Beverage knowledge
• Dining room manager when on duty
• Needed hotel familiarity
• Basic computer knowledge - Office / Internet / Opentable / Publisher
• Assist in monitoring and responding to guest complaints to ensure guest satisfaction.
• Assist in providing feedback to staff on performance/disciplinary problems through one-on-one sessions as well as monthly departmental meetings.
• Participate in the hiring process in terms of recruitment and selection.
• Communicate with the Front Desk, Sales, and Maintenance Departments to ensure a high quality product and service level is delivered to our guests.
• Assist in the development and execution of department training to educate employees on how to safely and thoroughly perform their tasks.
• Support JdV's core values and mission statement.

QUALIFICATIONS/SKILLS

Essential:

1. Three years experience in Fine Dining restaurants.
2. Well versed in Fine Dining service techniques and experience training new staff on these techniques.
3. Diverse front of the house experience.
4. Ability to satisfactorily communicate in English (speak, read, write) with both guests and co-workers.
5. Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperation, and minimum amount of supervision.
6. Ability to: a) maintain hotel/restaurant standards, policies and procedures, b) prioritize and organize work assignments, direct performance of assigned staff and follow up with corrections where needed.
7. Ability to work a variety of varying schedules.
8. Punctuality, regular and reliable attendance.
9. Interpersonal skills and the ability to work well with co-workers and the public.

Desirable:

1. College graduate.
2. Previous work experience at three star restaurant properties.
3. Guest relations training.
4. Additional language skills.

ESSENTIAL PHYSICAL ABILITIES

• Endure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping.
• Ability to lift, bend, stoop, push or pull heavy loads weighing up to 50 lbs.
• Ability to stay on one's feet for up to 8 hours at a time.

Please apply online at http://ch.tbe.taleo.net/CH02/ats/careers/requisition.jsp?org=JDVHOSPITALITY&cws=1&rid=5919