Assistant Restaurant Manager

Description

• Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional
• Manage differing personalities within the property, the resort, and the community
• Maintain accurate payroll for all team members within the department.  Comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
• Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards
• Train, motivate, coach, counsel, and discipline all F&B team members according to the Hotel standards with supervision from Restaurant General Manager
• Create a positive atmosphere for guests by responding to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
• Participate in required meetings to include Departmental, Staff, Manager, and any other meetings
• 📍 In the Heart of Macon – Food & Beverage Manager At Hotel Forty Five, located in the vibrant downtown of Macon, the Food & Beverage Manager plays a key role in delivering exceptional guest experiences across all F&B outlets—from arrival to departure. This position is responsible for the day-to-day management of food and beverage operations, ensuring high standards of service, quality, and guest satisfaction.
• Work on multiple tasks, making appropriate progress towards deadlines
• Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service
• Supervise daily shift operations working with Restaurant Managers, including assisting servers, server assistants, and hosts on the floor during meal periods
• Maintain the highest degree of confidentiality
• P repare all F&B team member schedules according to the business forecast, payroll budget guidelines, and productivity requirements; submit completed schedules to the General Manager and Human Resources when required

Requirements

• The ability to work effectively and efficiently while working under pressure
• Ability to bend and kneel
• Excellent communications skills, both written and verbal formats
• Ability to communicate clearly
• Ability to work effectively in stressful, high-pressure situations
• Minimum two years in an Assistant Manager or Manager role at fine dining restaurant or hotel
• Ability to work long hours as needed
• Experience training and coaching restaurant staff
• Make sound judgments quickly
• A Serve safe certificate, or you are working on renewing current certificate
• High school diploma, equivalent degree, or higher required
• A fine dining, wine, and beverage knowledge base
• Ability to lift, pull 10/25/50 lbs.
• Able to work independently, take direction, and provide direction to others
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
• Ability to sit or stand for extended periods of time

Benefits

• Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees
• All above-listed benefits, except for Medical Insurance and Holiday Pay
• Full-time Associate Benefits
• Part-time Associate Benefits

Training + Development

Interview process

Visa Sponsorship

Security clearance