Assistant Manager, Le Depot Brasserie (Seasonal)

Position: Assistant Manager Le Depot Brasserie (Seasonal)

Company: Reef/Le Depot Brasserie

Salary: $60000-$70000; Seasonal

Location: Park City UT

Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S.

This an exciting opportunity for a growing restaurant group who has partnered with Reef led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City Utah an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar Le Depot Brasserie and a French pastry & coffee shop Union Patisserie.

Position Overview:

The Seasonal Assistant Manager will be available from December 1st until March 31st. This person will be brought on for the busy winter season to help assist the current management team and will also be responsible for supervision of all FOH service staff; servers bartenders hosts and bussers. They will assume direct supervision of all reservation requests; managing all phone in-person and online reservation requests.Additionally they will be an active mover on the floor very comfortable in table touching; listening to guest feedback and curating wonderful guest experiences.

Fine-dining French cuisine experience is strongly preferred. Experience and knowledge in French wines and strong service skills as well as administrative skills are necessary.

Responsibilities:

• Manage and oversee host staff as well as FOH staff (as assigned) including hiring training disciplining scheduling etc.
• Ensureguest phone calls are answered and provide friendly knowledgeable assistance to guest questions
• Ensure calls are madeto confirm reservations as applicable prior to each shift
• Manage flow of reservations for each shift to ensure optimal seating pattern and service
• Create floor plan and table arrangement for shift
• Receive feedback from guests to ensure satisfaction with both food and service
• Manage restaurants contact e-mail and respond to guest inquiries as well as requests accordingly
• Receive and coordinate large group reservations special requests/menus with FOH and BOH teams and assign corresponding tables
• Anticipate and address guest needs based on prior visits guest requests and observations
• Collaborate with the FOH and BOH teams to ensure dining room is properly set for guests prior to service
• Along with the General Manager develop the format for pre-shift meetings; FOH staff training modules and goals
• Mentor develop & discipline staff when needed
• Constantly monitor labor based on volume and adjust staffing levels accordingly
• Have an active presence on the floor when needed during service hours; table touching.
• Interact positively with guests promoting facilities and services respond with urgencyto resolve problems to the satisfaction of involved parties
• Communicate with the General Manager and kitchen staff concerning quality presentation of menu items and provide feedback from guest comments and suggestions
• Assist the General Manager in the ongoing inventory and par levels for FOH equipment needs: Glassware Flatware China Beverage Inventory reporting & ordering
• Consult regularly with the General Manager &the Executive Chef to ensure the highest level of staff and guest satisfaction.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Assist the GM in the maintenance of FOH equipment minimizing waste breakage and misuse
• Inspects daily dining room bar and service station areas to ensure that safety sanitation energy management preventive maintenance and other standards are consistently met

Qualifications:

• 3 years in a fine dining restaurant setting ideally with previous management experience in hotels and fine dining
• Impeccable leadership and communication skills and cutting-edge technical food & beverage knowledge
• Ideal candidates will have relevant fine dining floor management experience preferable in a major metropolitan area or ski resort
• College degree preferred;a degree in Hospitality Business/Administration Restaurant Management Culinary or Food Service highly desired.

Required Skills:

• Cutting edge technical food & beverage knowledge
• Strong leadership track record
• Knowledge of popular reservation systems such as Open Table Resy Tock etc and POS systems such as Micros Aloha Toast Square etc.
• MS Office Google
• Experienced with principles and processes for providing customer and employee services
• Strong wine and cocktail knowledge
• Requires good communication skills both verbal and written

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity
• Position requires walking and giving direction most of the working day
• Requires grasping writing standing sitting walking repetitive motions bending climbing listening and hearing ability and visual acuity

Required Experience:

Manager