Description:
Position Title: Assistant Restaurant Manager
Department: TDR
FLSA Designation: Exempt
Directly Reports To: Restaurant & Marketing Manager
Indirectly Reports To: General Manager

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.

• 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 Marketing & Restaurants Manager that reasonably falls within the scope of the position and department.
  Requirements: