Assistant Restaurant Manager

Primary Responsibilities: Operational Leadership: Strategic Planning: Lead short- and long-term planning for the outlet, including group accommodations, restaurant service, and supply inventory. Daily Oversight: Manage work schedules, productivity, and payroll; adjust staffing levels in real-time based on resort occupancy. Administrative Precision: Oversee ordering, inventory management, and 10-key accounting tasks; utilize Toast, Microsoft Word, and Excel to track performance. Facility Excellence: Maintain a clean, safe, and environmentally responsible work environment, ensuring all maintenance needs are reported and resolved. Team Management & Coaching: Talent Development: Lead the hiring, training, and coaching/counseling of associates and supervisory staff. Engagement: Foster a culture of 'DEI&B' (Diversity, Equity, Inclusion, and Belonging) and lead the team toward exceptional associate engagement scores. Standard Setting: Maintain high standards for personal appearance and hygiene, ensuring all staff adhere to uniform and safety footwear requirements. Guest Experience: Service Mastery: Perform routine table checks and respond to guest needs with a high sense of urgency and professional decision-making. Product Knowledge: Act as a subject matter expert on food production, as well as wine and spirits service. Event Coordination: Work closely with other resort departments to ensure special events and group bookings are executed flawlessly.