Assistant Manager- Vanderpump (Paris LV)

The AssistantManager assists the Manager with the overall activities of the outlet operation including prep and service.

• Manages the day-to-day operation of the outlet in accordance with established policies and procedures.
• Establishes and administers training programs within the outlet including new employee orientation.
• Directs the development and administration of controls for all phases of theoutlet in an economical andprofitable manner while maintaining established standards.
• Coordinates the maintenance and development methods for high quality preparation of food.
• Assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
• Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.
• Compiles annual budget variance reports weekly management reports comp reports linen/glass/silver/menu inventory and any other reports deemed necessary by the Manager or Director of Food & Beverage.
• Monitors work of employees to ensure that established policies and procedures are being followed.
• Oversees all follow-up work to ensure non-recurrence oferrors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
• Counsels guides and instructs assigned personnel in the proper performance of their duties.
• Prepares and coordinates the periodical performance reviews of assigned personnel.
• Recommends changes including hiring promotion demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
• Interview potential employees who have been recommended by Personnel.

• Work requires effective communication in English both verbal and written form in a professional manner.
• Work requires a minimum of an associates degree preferably in hotel and/or restaurant management Graduate of post high school
• Two-year Culinary Arts School or equivalent technical training in the food service industry may be substituted on a year for year basis.
• Preferred: Bachelors Degree in Hotel or Restaurant Mgmt.
• Work prefers 2 yearsprevious Starbucks supervisory experience
• Must present a neat and professional appearance.
• Work requires ability to compile compute and analyze pertinent data needed for report.
• Work prefers Bilingual abilities
• Work requires flexibility to work various shifts.
• Work requires knowledge of computer programs including Word Excel and Windows.