Assistant Restaurant General Manager at The Dupont Circle Hotel

We are now recruiting for an Assistant Restaurant General Manager to assist in overseeing the operations of Washington DC’s dining sensation a glamorous restaurant with bar and with outdoor terraces, described by renowned Washington Post food critic Tom Sietsema as ‘cut from a different cloth’.

The Assistant Restaurant General Manager will manage all activities of the Pembroke Restaurant function for the hotel. Identifies strategies to increase revenue and guest satisfaction within the department’s services. Ensures compliance with all food and beverage regulations. Familiar with a variety of food and beverage concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Leads and directs the work of employees on the Pembroke team. Maintains and enforces high standards of food, beverage and service quality to maximize profits.

ESSENTIAL FUNCTIONS (INCLUDE BUT ARE NOT LIMITED TO):

• Operations management of Restaurant, Restaurant bar, patio, and In Room Dining
• Participate in the recruitment, interviewing, training, supervision, counseling, and discipline of Pembroke Restaurant staff.
• Organize and conduct pre-shift and department meetings, communicating pertinent information to the staff, including specials and events, guest reviews, VIP guests, and requests.
• Inspire, identify, and cultivate talent within the organization.
• Promoting business through consistency in excellent customer service and superior food and beverage quality.
• Create and reinforce a culture of transparent, concise, and constructive communication with direct reports, supervisors, and team members to establish fair expectations.
• Develop annual performance goals per quarter.
• Set objective weekly sales goals and motivate team to meet those targets.
• Monitors equipment and inventory levels and takes appropriate action.
• Scheduling to ensure proper staffing levels and distribution of shifts to employees.
• Maintain manager presence on the floors with the ability to cover line-level positions when needed.
• Maintain targeted costs both for product and labor.
• Review all food and beverage delivery invoices for completeness and accuracy of product and costs.
• Making the guests a priority of every shift
• Collaborating with Exec. Chef and Dir. F&B for creating seasonal menus and on trend menu items
• Deliver training programs for all restaurant team members.
• Always maintains restaurant cleanliness and sanitation.
• Maintain positive vendor relationships.
• Responsible for weekly beverage ordering and food as needed.
• Maintain proper set up of restaurant and enforce uniform and grooming standards of all service personnel daily.
• Receive, record, and make necessary arrangements for reservations and special functions in the restaurant.