Job Description

Position Title: Assistant Restaurant Manager

Department: TDR 

FLSA Designation: Exempt

Directly Reports To: Restaurant & Marketing Manager 

Indirectly Reports To: General Manager

ABOUT THE POSITION

As the Assistant Restaurant Manager, you play a crucial role in ensuring that our members and guests enjoy exceptional dining experiences. You will assist in the oversight and management of multiple dining outlets, including fine dining, casual dining, and special events. This role assists in delivering a seamless, high-touch dining experience for our members and their guests, while supporting the management and development of our front-of-house team.

ABOUT YOU

You are a dynamic leader with a flair for hospitality. Your passion for delivering exceptional dining experiences, impeccable service, and maintaining high standards sets you apart. Your strong interpersonal skills and problem-solving abilities enable you to inspire and manage your team effectively. You excel at anticipating member and guest needs, ensuring that every visit is memorable and satisfying. Your financial acumen and attention to detail contribute to the club's success, making you an invaluable part of our dining operations.

JOB RESPONSIBILITIES :

• Support the daily operations of multiple dining outlets, including staff scheduling, service standards, and quality control.
• Ensure efficient table turnover, food delivery, and a smooth flow of service.
• Handle member and guest inquiries, concerns, and special requests, resolving issues promptly and professionally.
• Assist in recruiting, training, and supervising restaurant staff, ensuring that they provide exceptional service.
• Monitor staff performance, provide coaching and feedback, and support their professional development.
• Maintain a positive and collaborative team atmosphere.
• Focus on delivering a superior dining experience, anticipating member and guest needs, and providing personalized service.
• Proactively gather feedback and reviews, using this information to enhance the dining experience.
• Collaborate with the chef and kitchen team to ensure menu offerings are well-received and consistently high-quality.
• Assist in budget management, including inventory control, cost monitoring, and revenue growth.
• Implement cost-saving measures and contribute to profit maximization.
• Ensure compliance with all financial and accounting procedures.
• Coordinate and oversee special events and private functions, ensuring they meet Riviera standards.
• Collaborate with the events team to plan and execute successful dining experiences.
• Stay informed about industry trends, food and beverage trends, and competitive offerings in the local market.
• All other duties as assigned by the Restaurants Manager that reasonably falls within the scope of the position and department. 

QUALIFICATION STANDARDS

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES:

· Strong leadership and interpersonal skills with the ability to inspire and manage a team.

· Strong customer service orientation, problem-solving capabilities, and the ability to excel in high-pressure situations.

· Proficiency in financial management and inventory control.

· Excellent verbal and written communication skills.

· Proficiency in restaurant management software, point-of-sale systems, and Microsoft Office applications.

· Knowledge of health and safety regulations, liquor laws, and food hygiene standards.

· Ability to work flexible shifts, including evenings, weekends, holidays, and club events

· Sommelier certification or wine knowledge is a plus

· Bilingual (English/Spanish) is helpful in supporting a diverse team, but not required

EDUCATION

· High School Diploma or equivalent, required.

· Bachelor's degree in hospitality management, business, or a related field, or the equivalent of experience.

· Certification in responsible beverage service (TIPS), required.

EXPERIENCE

· Previous experience in restaurant management, ideally in a club, upscale dining, or fine dining setting.

· Demonstrated success in overseeing restaurant operations and leading a team.

Compensation details: 70000-75000 Yearly Salary

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