Seasonal Assistant Restaurant Manager - Denali National Park, AK

Seasonal Assistant Restaurant Manager - Denali National Park, Alaska

POSITION PURPOSE:

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, associate retention, guest service and satisfaction, food quality, cleanliness, and sanitation related to restaurant operations.

ESSENTIAL FUNCTIONS

Average Percent of Time

• 30% Trains, supervises, counsels, and participates in the evaluation of restaurant staff associates for the efficient operation of the restaurant. Directs staff in their work assignments.
• 20% Responsible for ensuring that restaurant complies with sanitation and safety standards for Guests and associates. 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.
• 20% 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.
• 15% 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.
• 15% 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. Regular attendance in conformance with the standards, which may be established by the company from time to time, is essential to the successful performance of this position.

SUPPORTIVE FUNCTIONS

In addition to the 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.

• Participate in community public relations for the restaurant and the hotel
• Attend mandatory meetings including divisional meetings, department meetings, staff meetings, etc.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Properly execute end of night revenue closeouts including all reports.
• Requisition supplies to have an adequate supply on hand for the following shifts.
• On occasion, participate in inventory procedures.
• Open and close shifts in accordance with instructions.
• Handle associate relations on each shift worked, finding solutions for call offs, tardiness and last-minute daily problems.
• Ensure all associates are following the correct break procedure.
• Communication through daily logbook.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

REQUIREMENTS

• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of the guests and the restaurant’s trading area.
• Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
• Possess excellent basic math skills and have the ability to operate a cash register or POS system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds with or without reasonable accommodation.
• Must have the stamina to work 50 to 60 hours per week.
• Must complete ServSafe training or other food safety training as required.

Associate must be able to follow safe operating procedures and maintain a safe work environment.

NOTICE:

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all associates are required to fully comply with JL Hospitality Management rules and regulations for the safe and efficient operation of hotel facilities.

JL Hospitality Management, LLC is an equal opportunity employer. JL Hospitality Management, LLC does not discriminate in employment on account of race, color, religion, national origin, citizenship status, ancestry, age, sex (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service.