1856 - Culinary Residence - A Teaching Restaurant - Assistant General Manager
Company: Rane Culinary Science Center
Location: Auburn
Posted on: June 25, 2022
Job Description:
Job Title: 1856 Restaurant Assistant General Manager Department:
1856Reports To: 1856 General Manager Job Overview:Join Ithaka
Hospitality Partners on their journey as we grow and seek talented
individuals to join our team. We are looking for an Assistant
Restaurant General Manager to join our leadership team in Auburn,
AL., assisting in leading the The 1856, Culinary Residence Teaching
Restaurant. The Assistant Restaurant General Manager will work
closely with the 1856 GM to direct and organizes the day to day
operations of the restaurant to ensure world class education &
service, food & beverage offerings and to maximize profits and
guest satisfaction.The Assistant Restaurant General Manager will
ensure all Ithaka Hospitality standards for excellence are met and
communicated properly from leadership to team members and from team
members to guests. Oversees setup through breakdown of the dining
room and ensures all Ithaka Hospitality Partners standards are met.
Leads the training of the FOH team (Students and team members).
Strives to continuously develop and enhance students and team
members to deliver a world class experience. Duties
- Displays a knowledge of service standards and procedures for a
tasting menu experience.
- Understands and maintains a complete knowledge of all menus,
all ingredients, and all techniques.
- Work closely with the 1856 GM and Master Sommelier to build and
maintain the 1856, Culinary Residence Wine Program.
- Work closely with the Master Sommelier and front of house team
on training and developing team members in wine knowledge.
- Leads alongside or in the absence of the 1856 Restaurant GM
daily pre-service huddle in coordination and collaboration with the
1856 Chef in Residence, Master Sommelier and Director of Culinary,
1856. Ensuring all details for current shift are properly
communicated to the service team including, but not limited to;
special reservations, dietary restrictions, changes to food and
beverage menu items, and expectations of the service ahead.
- Work with 1856 GM to ensure that 1856 team members and students
schedules are in accordance with operating hours of 1856 and
aligning with the syllabus for the students.
- Ensures all finance, accounting and cash handling procedures
are dealt with on a daily basis.
- Provide feedback and suggestions for menu planning with Chef in
Residence, 1856 Restaurant GM and Master Sommelier.
- Plans and administers reviews and evaluates the work of FOH
team in coordination with the 1856 GM, Chef in Residence, Director
of Culinary for 1856.
- Work closely with TLC on recruiting, training, professional
development, and discipline of FOH team.
- Plans and organizes private events for the 1856 Private Dining
Room in conjunction with 1856 GM.
- Ensures all Responsible Vendor training is completed by all
team members prior to serving guests
- Establishes and maintains effective professional relationships
with guests to ensure satisfaction and repeat business.
- Ensure that team maintains a positive attitude and complies
with all uniform standards, daily.
- Supervise and lead set up and break down of dining room before
and after service periods.
- Instruct team on correct maintenance and use of equipment.
- Teach and maintain all IHP policies and service standards.
- Maintain and set an expert level example of guest
relations.
- Greet and acknowledge all guests.
- Anticipate guest needs and respond promptly.
- Accommodate all requests for information courteously.
- Communicate Person of Note (PON) arrivals and special requests
to fellow leadership for all shifts.
- Respond to guest complaints with the utmost professionalism and
represent IHP at all times. Balance the guest's best interests with
the company's.
- Monitor and ensure that all aspects of service conform to
departmental and IHP standards.
- Perform other duties as assigned by leadership in relation to
guest experience, team experience, and the Restaurant's business
well-being.
- Maintain department records for all employees to be in
accordance with TLC's standards and regulations.
- Attend to the time and attendance punches of all FOH employees
regularly and before the biweekly payroll data is collected.
- Administer verbal and written testing to FOH team of menu items
in coordination with 1856 Restaurant General Manager, Chef in
Residence and Director of Culinary, 1856Knowledge
- Ability to communicate in English both verbally and in
writing.
- Prior formalized guest relations training.
- Prior formalized restaurant server training and experience.A
knowledge of a tasting menu restaurant concept and service
delivery.
- Ability to program and troubleshoot restaurant POS and other
computer systems.
- Ability to suggestively sell selected food and beverage
items.
- Knowledge of basic mathematical calculations to calculate food
and/or beverage costing and menu pricing.
- Proficient knowledge of computer functions including, but not
limited to email and word processing.
- Ability to navigate point of sales systems with ease.
- Ability to effectively use time and attendance software.Working
Conditions
- Knowledge of local, national, and international restaurants of
similar concept and theme.
- Must be able to seize, grasp, turn and hold objects with
hands.
- Must be able to work on your feet for at least 10 hours.
- Fast paced movements are required to go from one part of the
restaurant to another.
- Must be able to move, pull, carry, or lift at least 35
pounds.
- Occasionally kneel, bend, crouch and climb as required.
- Must be able to stand, walk, lift, bend and climb stairs for
long periods of time.
- Must be able to bend, stoop, lift, reach, push, twist, walk,
crouch, and squat.Qualifications
- Three (3) or more years' experience in
restaurant service position with three (1) or more of these years
having been in a supervisory role.At least 1 year leading a
wine-program or experience with The Court of Master Sommeliers
certified level or similar educational experience working with
students.
- Bachelors Degree in Hospitality or related subject
required
- Minimum twenty-one (21) years of age to serve alcoholic
beverages.
- Background in both FOH and Culinary preferred.
- Certification in CPR.
Keywords: Rane Culinary Science Center, Auburn , 1856 - Culinary Residence - A Teaching Restaurant - Assistant General Manager, Executive , Auburn, Alabama
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