Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
At least one year of supervisory experience, preferably in full-service restaurants.
Knowledge of marketing techniques and their impact on business results.
Experience in guest relations, negotiations, and complaint handling.
Excellent verbal and written communication skills.
Ability to work full-time hours, including weekdays, weekends, and holidays.
Demonstrated leadership, coaching, and development skills, including the ability to train and delegate.
Follow-through and dependability.
Adherence to and modeling of MCA policies and procedures.
Knowledge of and commitment to safety and food sanitation.
Responsibilities
Assist the Manager with day-to-day restaurant operations, including back-of-house and front-of-house hiring, employee and supervisor development and training, performance documentation, staffing, policy adherence, food quality and presentation, sanitation, safety, and tracking revenues and cash accounts.
Maintain high customer service standards and act as a role model by solving problems, making informed decisions, and managing the workforce and time effectively.
Perform any assigned specialty-area duties, such as daily or weekly inventory counts, ordering, and scheduling.
Adhere to MCA and brand operating procedures and ensure supervisors and employees follow them.
Attend and contribute to management meetings as required.
Schedule and lead regular pre-shift and post-shift meetings and post communications to staff.
Ensure supervisor and employee duties and assignments are completed on time.
Record deliveries and receive and reconcile inventories against purchase orders.
Ensure food, beverages, and bakery items are in stock, correct items are displayed, and perishable items are stored at appropriate temperatures before serving.
Complete daily reporting and documentation required by MCA and brand procedures.
Suggest and implement strategies to increase revenue.
Ensure customer cash payments are received and recorded and receipts are provided.
Ensure end-of-night reporting accurately records transactions and cash items are balanced and accounted for daily.
Oversee cash handling for registers, deposits, and the safe.
Keep the restaurant, market, and bar clean.
Document waste, transfers, promotional stock, breakages, and spillages.
Monitor and ensure orientation, training, development, and performance management of supervisors and crew.
Assist staff during busy periods as required.
Prepare weekly staff schedules, distribute hours fairly, use cost-effective staffing schedules, and adhere to the staffing budget.
Assess employee and supervisor strengths and career development.
Ensure staff are punctual and dressed correctly.
Meet regularly with underperforming employees to discuss and document areas for improvement.
Record accidents, injuries, and illnesses using the appropriate reporting procedures.
Ensure regular menu briefings and quizzes are conducted with staff.
Work closely and communicate with the General Manager to support smooth operations.
Ensure work complies with health and safety regulations.
Communicate staff performance issues and training and development needs to the General Manager regularly.
Maintain service standards for guests and handle complaints efficiently and courteously.
Communicate service and guest issues to the General Manager.
Perform other duties as directed by the General Manager.
Maintain accountability for labor costs, budgets, and projections, and keep food and beverage costs within budgetary standards.
Perform front-of-house and back-of-house repairs, replace light bulbs, and maintain organization and cleanliness.
Conduct safety inspections and document results and deficiencies.
Keep storerooms and loading areas clean and organized.
Desired Qualifications
Minimum one year of supervisory experience, preferably in full-service restaurants.
Location: Ronald Reagan International Airport Compensation: $60,000 - $65,000 Great Benefits: Health, Dental, Vision, Life, STD, LTD, 401K, Quarterly Bonuses, Paid vacation, sick day, personal days, meals, and more....
Position Summary: An MCA Assistant Manager is responsible for assisting the Manager in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
Specialty areas of focus may be designated to an MCA Assistant Manager such as Bar, Market, Commissary, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility.
Responsibilities:
Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees.
Attend and contribute to management meetings as required.
Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff.
Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner.
Record deliveries; receive and reconcile inventories with purchase orders.
Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving.
Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation.
Suggest and implement strategies that can lead to increased revenue.
Ensure all cash payments are received, recorded and a receipt is provided to the customer.
Ensure that an end of night report is completed to ensure correct recording of all transactions.
Ensure that all cash items are balanced and accounted for daily.
Ensure cash handling of register, deposits and safe.
Ensure the restaurant, market, and bar are always kept to a high level of cleanliness.
Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented.
Monitor and ensure orientation, training, development and performance management of supervisors and crew.
Assist staff when required at busy periods.
Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget.
Assess employee/supervisor strengths and career development.
Ensure that all staff are punctual and attired correctly.
Meet with problem performers regularly and discuss/document areas of improvement.
Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures.
Ensure that menu briefings and quizzes are carried out regularly with all staff.
Work closely and communicate with the GM to always ensure a smooth operation.
Ensure all work is carried out in compliance with Health & Safety regulations.
Communicate staff performance issues, training, and development needs to GM on a regular basis.
Maintain a high level of service for all guests.
Deal with complaints in an efficient and courteous manner
Communicate any service/guest issues to the GM.
Perform any other duties as directed by the GM.
Maintains total accountability including labor cost, budgets, and projections.
Maintains food and beverage costs per budgetary standards.
FOH/BOH repair, light bulb replacement, general organization, and cleanliness
Perform safety inspections and document results and shortfalls.
Responsible for ensuring all storerooms and loading areas are clean and always organized.