Assistant Manager

To manage all areas of Giardina’s restaurant, focusing on book keeping, financial and organizational aspects and special events while providing leadership to all staff and excellent customer service to all guests.

ESSENTIAL JOB RESULTS:

• Co-manages and oversees all restaurant operations including deposits, payroll, bookkeeping, reporting and organizational work
• Works with General Manager to develop and maintain budget
• Attends weekly Food & Beverage meetings with managers, asst. manager Alluvian and president of the Viking Hospitality Group, prepares agenda and leads meeting
• Supervises front of house, bartenders, hosts: rotating this responsibility with General Manager as shifts dictate
• Directly supervise restaurant hosts: responsibilities include but not limited to hiring, training, and performance reviews of all hosts
• Reconciles cash drawer and makes daily cash drops to secure safe.
• Responsible for reviewing and processing all group billing and working with AR at The Alluvian to ensure all groups are billed correctly
• Prepares Daily Sales Reports (DSR)
• Prepares payroll
• Coordinates and oversees special events with the direction of the GM and hotel management and marketing staff
• Assists with all monthly inventories
• Assists with inventory records
• Arbitrates guest charge disputes during Manager on Duty shifts, reporting all incidents to the General Manager
• Assists General Manager in hiring staff and working with Viking Human Resources to complete hiring process.
• Completes all necessary personnel paperwork for staff
• Resolves employee grievances
• Performs bi-weekly training sessions for Front of House team.
• Performs training for new employees with General Manager.
• Fosters and promotes a cooperative working environment with all staff and departments
• Assists with special projects and tasks as assigned by General Manager and Alluvian General Manager
• Responds to on call emergencies
• Maintains complete knowledge and complies with all Viking Hospitality Group policies and procedures.
• Ability to work a blended shift of days and nights

• Experience in basic bookkeeping with ability to prepare sales reports, schedules, and financial management tools
• Experience in hospitality industry
• Experience in supervising and managing employees
• Leadership and customer service skills
• Pleasant personality
• Good grooming and presentation
• Strong computer skills including knowledge of Microsoft Word, Excel, and Toast Point of Sale
• Detail oriented work style
• Good organizational and follow up skills
• Well developed verbal and written communication skills
• Ability to promote positive relations with guests and staff
• Ability to work irregular hours, weekends and public holidays