Assistant Venue Manager

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if
applicable. Assists in the daily supervision restaurant operations and assists
with menu planning, maintains sanitation standards and assists servers and hosts
on the floor during peak meal periods. Strives to continually improve guest
and employee satisfaction. Determines training needed to accomplish goals, then
implements plan.

CANDIDATE PROFILE

Education and Experience

• High school diploma
or GED; 4 years experience in the food and beverage, culinary, or related
professional area.

OR

• 2-year degree from an accredited
university in Food Service Management, Hotel and Restaurant Management,
Hospitality, Business Administration, or related major; 2 years experience
in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Assisting
in Management of Restaurant Team

• Handles employee questions
and concerns.

• Monitors employees to ensure performance expectations
are met.

• Provides feedback to employees based on observation of service
behaviors.

• Assists in supervising daily shift operations.

•
Supervises restaurant and all related areas in the absence of the Director
of Restaurants or Restaurant Manager.

• Participates in department
meetings by communicating a clear and consistent message regarding
the departmental goals to produce desired results.

Conducting Day-to-Day Restaurant Operations

• Ensures
all employees have proper supplies, equipment and uniforms.

•
Communicates to Chef and Restaurant Manager any issues regarding food quality
and service levels.

• Ensures compliance with all restaurant policies,
standards and procedures.

• Monitors alcohol beverage service
in compliance with local laws.

• Manages to achieve or exceed budgeted
goals.

• Performs all duties of restaurant employees and related
departments as necessary.

• Opens and closes restaurant shifts.

Providing Exceptional Customer Service

•
Interacts with guests to obtain feedback on product quality and service
levels.

• Supervises staffing levels to ensure that guest service,
operational needs and financial objectives are met.

• Encourages
employees to provide excellent customer service within guidelines.

•
Handles guest problems and complaints, seeking assistance from supervisor
as necessary.

• Strives to improve service performance.

• Sets
a positive example for guest relations.

• Assists in the review
of comment cards and guest satisfaction results with employees.

• Meets
and greets guests.

Conducting Human Resource
Activities

• Supervises on-going training initiatives.

•
Uses all available on the job training tools for employees.

•
Communicates performance expectations in accordance with job descriptions
for each position.

• Coaches and counsels employees regarding performance
on an on-going basis.

Additional
Responsibilities

• Provides information to supervisors,
co-workers, and subordinates by telephone, in written form, e-mail, or
in person.

• Analyzes information and evaluating results to choose
the best solution and solve problems.

• Assists servers and hosts on
the floor during meal periods and high demand times.

• Recognizes good
quality products and presentations.

• Supervises daily shift operations
in absence of Restaurant Manager.