Upon employment, all employees are required to fully comply with rules and regulations for the safe and efficient operation of hotel facilities. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.ĭue to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Solicit feedback from guests concerning food, beverages, service and improvement Maintain cleanliness of all outlets-restaurant, lounge, service areas, room service,įloor landing for room service trays and outlet staff coolers. Coach staff to adhere to outlet service standards. Ensure adequate staffing levels for anticipated business during shift. Ensure compliance with local, state and federal laws.
#ASSISTANT GENERAL MANAGER JOB DESCRIPTION RESTAURANT SERIES#
Input and retrieve data and change computer procedures using complex series of keypunches to program system.Įnsure that all standards and hotel cash handling procedures are met. Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Develop and implement cost-saving and profit-enhancing measures. Evaluate cost effectiveness of all aspects of operation. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Control payroll and equipment costs (minimizing loss and misuse). Maintain profitability of outlet to support overall hotel operation. Give guidance toward improvement and make necessary adjustments for consistency. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Maintain rapport with all departments and attend relevant meetings. Organize special events in the restaurant such as receptions. Answer telephones in a clear voice, coordinate and document reservations. Resolve problems to the satisfaction of involved parties. Interact positively with customers promoting hotel facilities and services. Schedule and direct staff in their work assignments. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Interview, select, train, supervise, counsel and discipline outlet staff for the efficient operation of the outlet. In the following outlets Ariccia Trattoria Restaurant, Piccolo Bar and Lounge, Caff Siena, This includes keeping a positive outlook on decisions suggested by staff and management, opening communication lines for staff and being able to resolve conflicts between staff members.To coordinate the activities of the staff to deliver quality products and service to customers To provide the best customer service, the assistant food and beverage manager must make decisions that will create a positive environment for the staff to perform efficiently and for customers to have a great time in a wonderful dining setting. To ensure the food prepared in the dining room’s kitchen is cooked thoroughly and meets customers’ satisfaction, the assistant food and beverage manager works closely with the kitchen staff to ensure that the food quality, quantity, presentation and service is up to standards and will keep customers interested in returning. If the assistant is working in a hotel, the individual will have to work with room services to organize an effective schedule and staffing detail to help the daily routine run smoothly. An assistant food and beverage manager must assist in food service operations, including staffing, scheduling and coordinating services for breakfast, lunch and dinner.