Assist Manager – Lake Chalet
Posted: Dec 29, 2019
Job Description — Assist Manager
Reporting Relationships
Position Reports to: General Manager
Position of Equal: Sous Chef
Subordinate Staff: All Front of the House Service Staff
Basic Functions
The Assistant General Manager Position provides administrative, technical and analytical support to the Kitchen and Dining Room Management teams, under the supervision of the General Manager and Executive Chef. This position will collaborate with internal and external partners to accomplish all administrative tasks relating to the organization and business operation of the Restaurant. The Assistant General Manager contributes to the planning, organization, and training necessary to achieve restaurant objectives in sales, costs, employee retention, communication and awareness, guest service and satisfaction, food quality and compliance.
Essential Functions:
Restaurant Operations
- Scheduled for five floor management shifts during the workweek.
- Maintain a level of professionalism on the floor at all times.
- Demand the highest standards from all employees and subordinate
managers as well as maintaining all policies and procedures.
- Spend extra time with all new employees that might be training or
new to the floor.
- Responsible for making sure that all floor operations run smooth.
- Supervise food and beverage service employees in accordance
with operating policies, which he/she may help establish.
- Maintains high visibility on the floor.
- Touch tables (a minimum of 10 tables per shift)
- Handle guest interactions and complaints.
- Check daily schedule sheets, sales forecast, weather forecast and
special event sheets against dining room setup and personnel
scheduling.
- Conduct daily line-up notes (Areas of focus, Specials, Upcoming
Events)
Restaurant Assist Manager
Communication with FOH Manager and Ownership
- Demonstrates complete willingness to report to FOH Manager and
Ownership on regular basis
- Develops open communication with FOH Manager and Ownership
- Attends and contributes to daily, weekly, monthly meetings
- Demonstrates attack and follow-through on all assignments by
FOH Manager and Ownership
- Uses methods of communications as prescribed by FOH Manager
and Ownership
- Is timely and accurate in all communications
- Maintains the daily journal that is used by all mgmt., every shift, as
deemed necessary by Ownership
Food Service
- Work with food and beverage personnel with regard to food
presentation and proper food handling procedures.
- Ensure that food is served in correct portions, properly garnished,
and at proper temperatures.
- Expedite food in the kitchen as necessary.
- Ensure that sanitation meets or exceeds specifications of Health
Department Standards.
Human Resources
- Conduct periodic employee meetings to ensure correct
interpretations of policies and to obtain feedback.
- Interview all potential candidates, and process application based on
Lake Chalet procedures.
- Train waiters, bartenders, and service staff on our service basics.
Mentoring of Employees
- Each week at the managers meeting, you should identify any
employees that are doing an above average job, as well as
employees that are doing below average.
- The status of all front of the house should be determined, have
goals set, and those goals documented. All noted conversations
should be tracked and the follow up documented.
Suspension or Termination
- As a Restaurant Assist Manger, you are responsible for mentoring,
teaching and disciplining all employees. You are responsible to
Restaurant Manager
make sure that all disciplinary, up to and including suspensions or
terminations are properly documented. All suspensions or
terminations of employees require a final check on the spot and
should be done with two Managers present.
- All suspensions/terminations of staff need to be done in agreement
with the Assistant General Manager or the General Manager. It is
always important to have two people involved in this.
Financial
- Oversee the control of cash receipts and bank deposits.
- Maintain proper level of petty cash.
- Responsible for maintaining records of personnel performance and
bar and dining room costs.
- Reconcile Daily Server Cash outs
Security of Assets
- Control of and responsible for all safe combinations and codes
- Responsible for proper closing of daily financials, and the proper
drop of daily income
- Conduct inventories of equipment, stock and supplies as required
by Ownership
Cleanliness and Sanitation of the Entire Facility, Inside and Out
- Develop and maintain a workable cleaning schedule with daily,
weekly, and monthly assignments
- Develop and maintain a proper pest control program
- Keep all receiving and storage areas clear, clean, and organized
- Train all staff in their delegated duties in cleanliness and sanitation
- Develop and maintain a time-related check sheet for restroom
cleanliness
- Train and oversee all departmental staff in proper recycling and
refuse handling
- Train and oversee all departmental staff in parking lot cleanliness
and sanitation
- Cooperate with all other tenants (Visitors’ Center and City Store) in
regards to cleanliness and sanitation of the property
- Is flexible in assistance to other departments in maintaining overall
cleanliness and sanitation
Restaurant Manager
Repair and Maintenance of Entire Facility
- Maintain a repair and maintenance schedule, to be done “in-house”
- Learn to maintain and troubleshoot equipment without outside help
- Keep all equipment in working order to avoid repair and
maintenance
- Keep a log of all repair and maintenance calls in the Red Book, so
that all mgmt and ownership can check at any time
- Insist all R & M is pursued with financial control
- Keep R & M to the forecasted budget or under
Quality Purveyor Relationships
- Establishes long term, healthy, respectful relationships with all
purveyors
- Compares product and price to achieve best costs and quality with
all purveyors
- Sets a standard in the community for treating purveyors and their
representatives or drivers well
- Is tireless in resourcing and comparing new product
- Encourages all purveyors to meet by appointments only, at predesignated
times
- Demonstrates a sense of urgency and control of personal time in
interactions with purveyors
Additional Duties
- Manage amount of linen to be used in dining areas and controls par
level
- Maintain proper stock levels on china and utensils
- Ensure that service equipment is maintained and in proper working
order. Coordinates with the Assistant General Manager regarding
repair and maintenance
- Supervise renovation projects
- Receive and Monitor coffee order and par level
- Track candle fuel inventories, and order as necessary
Time Commitment
- Your position with the restaurant will require a flexible schedule
that we will expect you to tailor to the specific and relevant needs of
the areas on which you are focused at any given time
- It should be noted that this position offers a salary based on full
time employment (Minimum 50 hours per week), and in order to
Restaurant Manager
support the quality of life we envision for our management and
staff, we would expect you to have no other commitments while
working for the Company
- From time to time, your schedule and job duties will change as
necessary
Job Type: Full-time
Salary: $65,000.00 /hour
Work Location:
- One location
Benefits:
- Health insurance
- Dental insurance
- Vision insurance
- Retirement plan
This Company Describes Its Culture as:
- Detail-oriented — quality and precision-focused
- Innovative — innovative and risk-taking
- Stable — traditional, stable, strong processes
- People-oriented — supportive and fairness-focused
- Team-oriented — cooperative and collaborative
This Job Is:
- A job for which military experienced candidates are encouraged to apply
- A “Fair Chance” job (you or the employer follow Fair Chance hiring practices when performing background checks – learn more at https://start.indeed.com/fair-chance)
Schedule:
- Weekends required
- Holidays required
- Day shift
- Night shift
- 10 hour shift
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