Assistant General Manage - Pool Club - Large luxury 5 star resort in Boca Raton.

Salary and Benefits:

• Base $72-75k + generous bonus
• • 401(k)
  • 401(k) matching
  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance
• 3 years volume Pool, Beach or FB management experience
• Luxury hotel experience preferred but not a must

Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet. Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes.

Schedules and directs staff in their work assignments.

Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained[ by calculating inventory, ordering, retrieving and stocking product. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.

Utilizes computers to accurately charge customers, create forecast and revenue reports and
draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.

Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality.

Provides guidance for improvement and implements necessary adjustments for consistency.

Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.

Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.

Participates in the development, implementation and marketing of new and creative menus to attract a pre-determined customer market; promotes the cross-selling of other hotel outlets and the company.