Job Title Assistant Manager
Organization Market Salamander
Address 200 West Washington Street
Job Location Middleburg, VA
Date Posted 11/9/2018
Position Id 8514
Job Description

POSITION OBJECTIVE

Responsible for the management of all aspects of Market Salamander functions, in accordance with Market standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

ESSENTIAL JOB FUNCTIONS

  • Maintain positive, professional and productive relations with both Internal and External client(s)
  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all Market Salamander and local attractions/activities to respond to guest inquiries accurately.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain complete knowledge of:
    • All liquor brands, beers and non-alcoholic selections available in Market.
    • The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
    • Designated glassware and garnishes for drinks.
    • Daily menu specials, 86'd items.
    • Manual system procedures.
    • Daily house count, arrivals/departures, VIPs.
  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
  • Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
  • Check wine and liquor storage areas for organization, cleanliness and appropriate par levels.
  • Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
  • Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff are aware of changes.
  • Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
  • Ensure that staff report to work as scheduled. Document any late or absent employees.
  • Coordinate breaks for staff.
  • Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
  • Monitor the preparation of station assignments, ensuring compliance to departmental standards.
  • Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
  • Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
  • Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
  • Inspect all aspects of the Market environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
  • Inspect the cleanliness, organization and attractiveness of the Market. Ensure food items are set in proper quantities and to standards.
  • Ensure that specified amount of wine lists are available and in good condition for each meal period.
  • Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
  • Anticipate heavy business times and organize procedures to handle extended waiting lines.
  • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
  • Monitor and ensure that all tables are cleared and reset according to department procedures.
  • Assist Market staff with their job functions to ensure optimum service to guests.
  • Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
  • Access all functions of the P.O.S. system in accordance to specifications. Restock journal tape and change ribbons as needed.
  • Handle void checks in accordance with Accounting procedures.
  • Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.
  • Issue manual checks when the system is down and ensure accountability of such.
  • Run system closing reports and ensure that all servers' checks are closed before they sign out.
  • Ensure all closing duties for staff are completed before staff sign out.
  • Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to resort standards.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Respond to all pages by beeper promptly.
  • Prepare and submit daily/weekly payroll and tip distribution records.
  • Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
  • Document pertinent information in department log book.
  • Complete all paperwork and closing duties in accordance with departmental standards.
  • Review status of assignments and any follow-up action with on-coming Supervisor/Manager.
  • Responsible for supervising all opening and/or closing side duties. Make entries into logbook.
  • Conduct pre-meal meetings on a daily basis. Participate in ongoing training of employees to ensure that employees continue to improve their performance. Recognize outstanding performance by service personnel and handle discipline as per standard operating procedures.
  • In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
    • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
    • Additional duties as necessary and assigned.

EDUCATION/EXPERIENCE

  • Must be 18 years of age or older.
  • High school diploma or equivalent required.

REQUIREMENTS

  • Previous experience in and F&B operations, preferably in a supervisory or Assistant Managers role.
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
  • Ability to solve problems and make rational decisions.
  • Knowledge of hotel food and beverage operations.
  • Knowledge of food and alcoholic beverages.

PHYSICAL DEMANDS

  • The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
  • While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
  • The employee must be able to lift and move up to 25 pounds.
  • The employee must be able to see differences in widths and length of lines such as those on graphs.
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

  • Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
  • Must be able to change activity frequently and cope with interruptions.

Market Salamander is an Equal Opportunity Employer, Drug Free Workplace, and participates in E-Verify.
Number of Openings 1