About this role
Main Duties and Responsibilities:
- Support the Restaurant Manager in leading, coaching, and developing team members.
- Assist with staffing, training, scheduling, and performance management.
- Ensure the restaurant is prepared for service and maintained according to company standards.
- Supervise staff and ensure compliance with service, grooming, and operational procedures.
- Monitor inventory, supplies, and equipment to maintain established par levels.
- Coordinate with Reservations, Sales, Culinary, Human Resources, and other departments as needed.
- Maintain awareness of industry trends and local competition.
- Assist with inventory controls, financial tracking, and secure handling of all transactions.
Required Qualifications:
- Minimum of 2 years college degree.
- Minimum of 1 year’s hotel/restaurant management preferable
- Previous hotel-related experience
- Demonstrated knowledge of service and F&B operations
- Solid negotiation, persuasion, communication, presentation and public speaking skills with high level of creativity and innovation
- Food Handler’s Certificate, First Aid and CPR
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