Restaurant Assistant Manager

• Assists with ensuring the successful operations of Maestro's Restaurant, Maestro's Café, and/or Maestro's On the River.
• Assists with Catering events as needed.
• Supervises and assists in the execution of Maestro's Opening and Closing Duties checklist.
• Ensures patrons receive superior service.
• Assists Restaurant Manager with the orientation and training of new restaurant staff and continued education of existing staff throughout the season.
• Recommends new ideas to better service our patron and increase productivity.
• Ensures a professional and uniform appearance of the restaurant staff in accordance with the uniform code.
• Responsible for up-to-date training of staff including, but not limited to, POS, liquor/beverage knowledge, and a la carte operations.
• Assists with evaluating the performance of restaurant servers, hosts, bussers, and restaurant bartenders and makes recommendations for improvement to the Restaurant Manager.
• Encourages upselling from staff through training and optional incentives throughout the season.
• Reviews and plots daily reservation list from Tessitura and coordinates table arrangements, staffing, and food preparation accordingly.
• Reviews any VIP tables or special requests with the Restaurant Manager and Executive Chef.

• Uses professional knowledge and skills, both technical and managerial, to ensure highest level of patron and guest satisfaction.
• Maintains a high standard of cleanliness and order in dining areas.
• Addresses customer concerns quickly and decisively with a strong focus on customer service. Communicates any issues to the Restaurant Manager and/or Executive Chef for further consultation, if necessary.
• Approaches all encounters with guests and employees in a friendly and service-oriented manner.
• Develops a sense of accuracy and urgency in the restaurant and café staff.
• Maintains high standards of personal appearance and grooming which includes wearing the proper uniform and name tag when working.

• Completes daily paperwork neatly and accurately to ensure the appropriate allocations.
• Manages the timely arrival and departure of staff members through effective scheduling.

• Receives direction from the department heads.
• Makes recommendations on restaurant improvements including but not limited to quality of service, menus, presentation, and equipment needs.
• Assists the Restaurant and Beverage Manager in the development of an evolving beverage menu to include wines, specialty drinks, and appropriate pricing.
• Other duties as assigned by the Restaurant Manager and/or General Manager of Food and Beverage.
• Performs other duties as assigned.
• The job description is intended to describe the general nature and level of the work being performed by people assigned to this position. This is not an exhaustive list of all activities, duties or responsibilities that are required of the employee for their job. Straz Center management reserves the right to amend or change duties, responsibilities, or activities to meet business and organizational needs as necessary at any time, with or without notice.

• Proficient computer experience with Word, Excel, Outlook, and Point of Sale (POS) operating systems.
• Ability to effectively lead, motivate, and relate to staff, peers, and clients.
• Ability to project a professional demeanor and appearance.
• Professional and effective communication skills. Must be able to speak, read, write, and understand the primary language of the restaurant.
• Ability to work well and maintain composure in stressful situations.
• Effective problem solving, organization, and time management skills.
• Good interpersonal skills and the ability to work well in team environments.
• Knowledge of room arrangements and standard table settings.
• Basic knowledge of dining room and service procedures and functions.
• Ability to effectively present ideas and conduct training sessions and pre-shift meetings with staff.
• Basic math skills and the ability to accurately handle cash transactions.
• Availability to work evenings, weekends, and some holidays, as required. Excellent attendance is required with schedule flexibility.

• High school diploma or GED equivalent preferred.
• At least one year of prior supervisory experience in a full-service, high-volume restaurant.
• Catering experience preferred.
• Multi-outlet facility experience preferred.

• While performing the duties of this job, the employee is regularly required to reach and communicate effectively. The employee is required to remain in a stationary position for long periods of time (minimum of five hours) and move frequently throughout the restaurant. The employee must be able to safely move and easily maneuver trays of food which frequently weigh up to 40 pounds.
• The nature of this job requires the employee to work on-site as a regular work routine.

• The noise level in the work environment is usually moderate.

• The nature of this job requires the employee to work on-site as a regular work routine.

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