Assistant Restaurant General Manager

Job Title

Leads daily outlet operations including overall quality, service and outlet staff performance within the designated Food and Beverage Outlet. Assists in developing beverage programs within the parameters of the company's national agreements. Monitors the performance of the outlet service staff. Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Continues to enhance the guest service experience by creative initiatives. Responsible for staff payroll, scheduling, training of steps and sequence of service culture. Maintains proper inventory of tools and equipment and dry goods. Establishes and maintains beverage pars and update wine and beverage menus. Monitors outlet sales and trends. Manages proper staffing levels and labor costs. Manages tools, supplies and controllable expenses. Teaches, trains, mentors and develops healthy working relationships and environment for staff. Performs other reasonable duties as requested.

Candidate Profile

Education and Experience

High school diploma or GED; 3 years' experience in fine dining, food and beverage services, hospitality, management operations, or related professional area.

OR

Bachelor's degree from an accredited university in Hospitality, Hotel and Restaurant Management, or related major; 1 year experience in fine dining, food and beverage services, hospitality, management operations, or related professional area.

Core Work Activities

Managing Restaurant Operations

Executes Food and Beverage outlet operations including marketing, food and wine promotions, customer service initiatives and inventories.

Monitors the performance of the outlet service staff.

Assists in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.

Conducts inventory for par levels of food, beverage and update wine and beverage menus.

Establishes methods for inventory control and adheres to purchasing procedures.

Continues to enhance the guest service experience by creative initiatives.

Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.

Monitors outlet sales and trends.

Manages tools, supplies and controllable expenses.

Managing and Conducting Human Resources Activities

Supervises by delegating responsibilities, scheduling, administering discipline, evaluating, hiring, training and mentoring for future promotion possibilities.

Responsible for staff payroll, scheduling, training of steps and sequence of service culture.

Works in conjunction with other Restaurant leaders to provide training and supervision of Non-Exempt staff.

Provides for the safety and security of the employees or the property.

Helps direct supervisors to achieve their own development goals.

Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.

Manages proper staffing levels and labor costs.

Teaches, trains, mentors and develops healthy working relationships and environment for staff. Performs other reasonable duties as requested.

Maintaining Policies and Procedures

Maintains policies and procedures.

Adheres to Hazard Analysis and Critical Control Points (HACCP), Occupational, Safety and Health Administration (OSHA) and regional Alcoholic Beverage Commissions guidelines.

Supervises the proper maintenance, cleaning and operation of the outlet and service equipment.

Assists in the execution of administrative functions such as reporting, forecasting, quality assurance and departmental meetings.

Performs other reasonable duties as requested.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

About the Team

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Info

Job Identification : 25187112

Job Category : Food and Beverage & Culinary

Locations : 100 Carondelet Plaza, Clayton, MO, 63105, US

Pay Range (US / Canada) : $70,000 - $97,000 annually

Bonus Eligible? : Y

Stock Package? : N