Job Details Description We are looking for Assistant Managers to join our team! Interviews, selects, trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments. Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis. Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner. Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, china, condiments and other items necessary to provide appropriate customer service. Oversees set up of dining and service areas. Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend mandatory meetings including divisional meetings, department meetings, staff meetings, etc. This position may participate in the hotel's manager on duty program, which may require occasional weekend stayovers and full responsibility for the Participate in community public relations for the restaurant and the Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express. [If required, then this should be moved to Specific Job Knowledge, Skill And Ability ] In emergencies, perform in the capacity of any position Perform other duties and responsibilities as assigned or

PHYSICAL REQUIREMENTS

Frequency Key:

Rare

• up to 1 hour, Occasional
• 1-3 hours, Frequent
• 3-6 hours, Constant
• 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional
• up to 50 lbs.

Travel Rare

OTHER DUTIES

Assimilate into The Boca Raton Forbes Five Star Service culture through understanding, supporting and participating in all elements of service. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Resort from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions directly reporting to this position (titles): Host/Greeter Server Busser Runner Bartender

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Thorough knowledge of restaurant operations and preparation Knowledge of beverage operations and Strong mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve Ability to work under pressure and deal with stressful situations during busy Ability to access and accurately input information using a moderately complex computer Interpersonal skills to provide overall guest Assist the General Manager in building and managing a team of FOH and BOH team members Implement, oversee, and maintain all company policies and procedures Create a positive company culture of a commitment to excellence Support forecasting and budgeting for all controllable costs Maintain standards according to DOH, fire safety, and employment regulations

QUALIFICATION STANDARDS EDUCATION

High School graduate or equivalent required. Four year college degree in Hotel and Restaurant Management preferred. Sommelier Certification Preferred

REQUIREMENTS

At least two years experience in related field required. At least five years experience in related field preferred. Minimum 3-5 years in a management role in the Restaurant/Hospitality Industry Advanced food and wine knowledge High food and beverage volume experience Bachelor's degree in Hospitality Management, Business, or related field preferred Culinary certificate or comparable experience working in culinary roles preferred Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred Proven team player willing to roll up your sleeves

• a good leader should be willing and able to do whatever he or she asks of their team!

Must exemplify the highest standards in honesty, integrity, humility and leadership

Job Type:

Full-time Pay:

$55,000.00

• $65,000.

00 per year

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Vision insurance

Work Location:

In person