Assistant Restaurant Manager, Dining Room

Position Summary

The Assistant Restaurant Manager, Dining Room is responsible for assisting the Food and Beverage Operations (FBO) team and Restaurant Faculty in the successful daily operation of the Culinary Institute of America’s (CIA) on campus restaurants, as well as supporting the educational initiatives of the CIA through applying the necessary systems and procedures that support the standards of operational excellence, safety, efficiency and educational goals set by the CIA. This position provides excellent customer service for all guests and students.

Essential Responsibilities

• Facilitate an open line of daily communication with FBO and all Restaurant Faculty to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant.
• Manage the opening and/or closing of the restaurant for Front of House (FOH).
• Manage the training, execution and completion of all side duties for FOH.
• Aid in cross-training incoming students, work study students and Earn and Learn students on positions and stations for FOH each block/semester.
• Create and maintain written manuals for all positions FOH.
• Aid in expediting food during service and maintain quality control. Demonstrate standards using ServSafe and CIA protocol.
• Collaborate with Back of House (BOH) to create, post and update menu id packets, allergen charts and daily changes.
• Serve as the Administrative aspect of the Earn and Learn Students ensuring that scheduling, time and attendance, Student Financial Services (SFRS) and Human Resources communications are adhered to.
• Aid in the operations of the Wine Cellar and Liquor Room, as needed. Provide beverage service at the bar, as needed.
• Communicate menu updates, reservations and other pertinent information to FOH students during pre-shift meeting.
• Review and communicate to BOH forecasted reservations, special requests, changes and updates received from guests.
• Order and maintain any necessary food, beverage, liquid nitrogen and non-food items for all restaurant service including ala carte, banquet, special events, tastings and other for the BOH & FOH using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops.
• Aid in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen and ordering supplies for FOH.
• Manage proper student use of the point of sales system.
• Aid in the management of the restaurant’s reservations with reservation system and provide communication to FBO and restaurant faculty.
• Ensure, maintain and reinforce CIA standards of dress code, sanitation and safety for students and guests.
• Supervise all supplemental employees including recruitment, HR registration, scheduling, verification of time worked using the payroll system.
• Aid in the typesetting and proofing all menus required for a la carte service, beverage programs, banquets and other restaurant events.
• Aid in the Social Media efforts of the Food & Beverage Operations Office.
• Report and coordinate repairs with Facilities Department.
• Act as back up to cover all positions as needed for FOH.
• Make daily reservation table assignments and floor plan for student sections.
• Ensure that all products are stored properly, and the restaurant is secure and sanitized at closing. Manage garbage, compost and recycling standards and removal.
• Add to the closing of checks in Point-of-Sale System.

Education & Experience

• REQUIRED QUALIFICATIONS: Associate’s Degree from the CIA or similar institution, or significant work experience in lieu thereof.
• Experience: One (1) year experience in a fine dining establishment.

Preferred Qualifications

• Bachelor’s Degree from the CIA or another accredited institution.
• Valid TIPS Certification.
• Previous experience in a supervisory position an asset.
• ServSafe or equivalent.

Required Skills

• Strong analytical, problem-solving and conceptual skills.
• Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously.
• High level of energy and self-motivation.
• Strong customer service skills.
• Exceptional organizational skills.
• Knowledge of food / beverage items and cooking techniques paired with an ability to pass on such skills to the students.
• Strong knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems.

Working Conditions

• Must be available to work nights and weekends as required due to business needs.
• Able to lift 50 pounds as needed.
• Able to stand for up to eight (8) hours at a time.
• Able to bend, stoop or reach as needed.