Arnies Barn Assistant Restaurant Manager - Big Cedar Lodge

Position Summary:

Your goal is to be part of the success and responsible for an unforgettable dining experience to every guest visiting our restaurant. We need your talent and passion to assist the Restaurant Manager in a supervisory capacity.

Essential Functions:

• Provide superior service to our customers (internal and external) at all times.
• Maintain close contact with guests to ensure their satisfaction.
• Assist in the planning, scheduling, supervising and coordination of the daily operations of the restaurant. 
• Assist in training of employees.
• Plan and conduct staff meetings in Managers absence.
• Supervise and assist as necessary with all operations, which may include: line set-up and restocking; food preparation, customer service; cleaning and organizing cooking, service and dining area; dishwashing; bartending, menu development, large party reservations etc.
• Executes all opening and closing duties of dining outlets and bar effectively.
• Ensure that alcoholic beverages are served within the rules proscribed by the Missouri Department of Public Safety Alcohol and Tobacco Control.
• Assist in ordering, receiving, and maintaining an appropriate inventory of front of the house food and supplies; which may include coordinating the transportation of goods.
• Ensure that applicable health and safety procedures and regulations are followed.
• Prepare a variety of administrative/operations reports and records; timesheets, daily staffing reports, inventories, cash reports etc.
• Deal with a variety of special problems that arise in daily operations related to inventory, purchasing, personnel, equipment, etc
• Supervise and assist with the processing of daily receipts.
• Monitor food and service to ensure that appropriate quality standards are maintained.
• Confer regularly with the Restaurant Manager and other Company personnel to plan, coordinate and evaluate services/activities, exchange information, resolve problems, etc.
• Attend staff meetings.
• Keep abreast of new developments in the field.
• Perform other tasks as assigned.

Candidate Profile:

Education and Experience

• 2 – 3 years previous leadership experience, or a combination of education and experience from which a comparable amount of knowledge is acquired.
• 2 – 3 years of Food and Beverage experience preferred.  (For certain outlets fine dining experience preferred)
• Broad, basic knowledge and skills related to restaurant and room service operations, including experience in ordering, inventory control, staff scheduling, cash reports and similar administrative or management functions.
• Good administrative, math and supervisory skills. Some previous supervisory and budget administration experience.
• Experience working with a variety of commercial food service equipment.
• Ability to deal effectively with customers and other Company personnel.
• Basic knowledge of relevant health and safety regulations and procedures.
• Adequate understanding of laws surrounding alcohol sales and delivery.
• Wine and liquor knowledge preferred.
• Food handlers and beverage service permits.

Skills and Knowledge

• Writing - Communicating effectively in writing as appropriate for the needs of the audience.
• Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
• Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Guest and Personal Service - Knowledge of principles and processes for providing guest and personal services. This includes guest’s needs assessment, meeting quality standards for services, and evaluation of guest satisfaction.
• Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
• Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

Management Competencies

• Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
• Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
• Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
• Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
• Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
• Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
• High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
• Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
• Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.