DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

· Controls the sales and profitability of the restaurant.

· Establishes and monitors standards for restaurant including but not limited to personnel administration and performance, service to patrons, advertising, and publicity.

· Establishes and maintains effective revenue management techniques to maximize restaurant revenues; reviews and analyzes financial statements.

· Develops, implements, and monitors restaurant budget; oversees all accounting functions.

· Monitors the overall condition of the restaurant, public areas, and outside grounds; ensures that deficiencies are rectified.

· Maintains visibility and accessibility to patrons, staff, and vendors; maintains effective communication with all staff to ensure the restaurant is performing at established standards.

· Ensures that patrons’ needs are fulfilled, and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems.

· Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment.

· Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time.

· Possesses and maintains a thorough understanding of the industry and stays abreast of industry trends; communicates/incorporates information to ensure the restaurant remains current.

· Ensures all kitchen and food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures.

· Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.

· Prepares accurate and timely reports as required.

· Interfaces with the executive chef to plan menus and pricing, review daily specials and 86’d items, and develop menu preparation and implementation.

· Assists staff with job functions as needed to ensure optimum service to all guests.

· Hires, trains, supervises, motivates, and develops restaurant staff; manages schedules and workflow.

· Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.

· Keeps up to date on the overall activities of the team, identifying problem areas and taking corrective actions.

· Performs other duties as assigned by the manager.

SUPERVISORY RESPONSIBILITIES:

· Supervises restaurant staff of seven employees.

QUALIFICATIONS:

· Two to four years related experience or equivalent.

· Demonstrated proficiency in supervising and motivating subordinates.

· Commitment to excellence and high standards

· Excellent written and oral communication skills

· Basic competence in subordinates’ duties and tasks

· Strong organizational, problem-solving, and analytical skills

· Ability to manage priorities and workflow.

· Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

· Proficient on [INSERT COMPUTER PROGRAM(S) REQUIRED FOR POSITION]

· Excellent customer service skills

· Proven leadership and business acumen skills

· Proven ability to handle multiple projects and meet deadlines.

· Strong interpersonal skills.

· Good judgment with the ability to make timely and sound decisions.

· Creative, flexible, and innovative team player

· Passion, enthusiasm, focus, creativity, and a positive outlook.

· Bilingual skills are a plus.

· Professional appearance and demeanor

· Ability to effectively communicate with people at all levels and from various backgrounds.

· Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

· Calculate figures and amounts.

· Coordinate multiple tasks simultaneously.

· Collect, interpret, and/or analyze complex data and information.

· Understand and respond to a diverse population.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Flexible schedule
Health insurance
Paid time off
Vision insurance

Shift:

8 hour shift
Day shift
Evening shift
Morning shift

Ability to commute/relocate:

Washington, DC 20045: Reliably commute or planning to relocate before starting work (Required)

License/Certification:

Driver's License (Preferred)

Shift availability:

Day Shift (Required)
Night Shift (Required)

Work Location: In person

National Press Club

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Assistant Restaurant Manager