STARTING RATE:  D.O.E.

MINIMUM AGE REQUIREMENT:  21 years old                     

LICENSE/CERTIFICATION:  S. Nevada Health District Health Card and Alcohol Awareness Card.

JOB SUMMARY:

The Assistant Front of the House Manager is responsible for overseeing the front of house operation and the handling of guest concerns/incidents when the Front of the House Manager is not available. The Assistant Front of the House Manager is responsible for assisting the Front of the House Manager in managing the front of the house staff, including, but not limited to, training and scheduling.

JOB QUALIFICATIONS: 

Minimum of one year previous experience in Food & Beverage management is required. Must be analytical and have a strong attention to detail. This manager will be able to engage in multiple projects at a time, following time lines and quality expectations of the highest degree. Conflict resolution and problem solving skills with both guests and employees while maintaining company expectations is expected. Must be able to make “on the spot” decisions. Must be computer literate with an emphasis in Microsoft Word, Excel and Outlook. Must be motivated, dedicated, customer service and teamwork oriented. Must have excellent communication and leadership skills. Must be able to read, write and verbally communicate English.

ESSENTIAL JOB FUNCTIONS:

1. Organize and direct departmental meetings and attend all food department meetings.

2. Assist in inventory control; order, receive, and complete product requisitions.

3. Assist the Front of the House Manager in hiring, training, scheduling, evaluating, and disciplining employees.

4. Lead, develop, motivate, evaluate, and coach employees.

5. Responsible for staff training and enforcement of all Company and Food Services Dept. front of the house policies and procedures.

6. Resolve customer complaints.

7. Other job related duties as assigned and instructed by management. 

CUSTOMER SERVICE EXPECTATIONS:

• Strive to deliver world-class products and service for our guests.

• Be cheerful, helpful, and professional when interacting with guests and employees.

• Take ownership and have an "It's my job" attitude.

• Listen and pay attention to what is being communicated both verbally and non-verbally.

• Share knowledge in such a manner as to inspire creativity and innovation among the staff in a non-threatening atmosphere.

PHYSICAL DEMANDS:

The work requires some physical exertion such as long periods of standing; walking over rough, uneven, or rocky surfaces; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting of moderately heavy items. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity.

WORK ENVIRONMENT:

The work environment involves everyday risks or discomforts requiring normal safety precautions typical of such places as kitchens, restaurants, bars, coolers, offices, meeting and training rooms, libraries, residences and commercial vehicles, e.g., use of safe work practices with kitchen equipment, avoidance of trips and falls, observance of fire, health and safety regulations and traffic signals, etc. The work area is adequately lighted, heated, and ventilated. This is a 24 hour/7 day a week work environment with varying shifts including weekends and holidays.