Tides Hotel - Tides Hotel / Avocet Hospitality

The Assistant Restaurant Manager is responsible for overseeing the assigned Food & Beverage outlet to ensure optimal performance, exceptional guest service, and maximum profitability. This role involves training and motivating staff to exceed expectations while striving to deliver outstanding service to both guests and team members. The Assistant Restaurant Manager will embody and promote The Tides Hotel and BLU Culture, positioning the hotel as the premier destination and employer of choice.

Job Description: Assistant Restaurant ManagerDepartment: Food & Beverage (F&B)Location: TidesReports To: BLU General ManagerKey Responsibilities:Assist the Food & Beverage Director and Restaurant Manager with daily operations of the restaurant.Manage FOH operations in the absence of the Restaurant Manager, ensuring adherence to quality standards and guest satisfaction.Collaborate with other departments to streamline service and operational processes.Prepare daily reports, maintain logbook entries, and provide updates on restaurant activities.Lead, train, and motivate the team to deliver outstanding guest service and achieve operational goals.Conduct regular performance evaluations and provide ongoing coaching and counseling.Organize monthly staff meetings, including training sessions and safety classes.Work with HR to recruit, hire, and onboard new team members.Ensure all guests receive exceptional service by maintaining consistent quality control and addressing concerns promptly.Partner with the culinary team to develop innovative menus tailored to local market preferences.Plan and execute new promotions, events, and activities to enhance the guest experience.Develop and recommend budgets, marketing plans, and objectives, ensuring alignment with business goals.Prepare forecasts and assist in the development of F&B budgets.Implement cost-control measures and creative revenue-generating strategies.Monitor and manage inventory levels, establishing par levels for supplies and equipment.Hygiene, Safety, and ComplianceMaintain high standards of cleanliness, hygiene, and sanitation in all restaurant areas.Ensure proper handling, cleaning, and sanitation of equipment, china, glass, and silver.Stay alert to potential safety issues and report incidents to the on-duty supervisor.Safeguard financial transactions, credit handling, and cash security.

Proven experience in food and beverage operations, with a strong background in leadership and team management.Exceptional organizational, communication, and problem-solving skills.Flexibility to work weekends, holidays, and a varied schedule as needed.Passion for delivering exceptional guest service and fostering a collaborative team environment.