Restaurant Manager Assistant Dining Room

5 days ago

Hyde Park, New York, United States CIA Full time
Job Title: Assistant Restaurant Manager, Dining Room

The Culinary Institute of America (CIA) is seeking a highly motivated and experienced Assistant Restaurant Manager to join our team in the Dining Room. As a key member of our Food and Beverage Operations team, you will be responsible for assisting in the daily operation of our on-campus restaurants, ensuring exceptional customer service, and supporting the educational initiatives of the CIA.

Key Responsibilities:
  • Assist in the facilitation of daily communication with the Food and Beverage Operations team and Restaurant Faculty to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant.
  • Manage the opening and/or closing of the restaurant for Front of House (FOH) and Back of House (BOH).
  • Train, execute, and complete all side duties for FOH and BOH.
  • Assist with cross-training incoming students, work study students, and Earn and Learn students on positions and stations for FOH and BOH each block/semester.
  • Create and maintain written manuals for all positions FOH and BOH.
  • Assist with expediting food during service and maintain quality control, demonstrating standards using ServSafe and CIA protocol.
  • Collaborate with BOH to create, post, and update menu id packets, allergen charts, and daily changes.
  • Supervise the Administrative aspects of the Earn and Learn Students, ensuring that scheduling, time and attendance, Student Financial Services (SFRS), and Human Resources communications are adhered to.
  • Assist in the operations of the Wine Cellar and Liquor Room, as needed, and provide beverage service at the bar, as needed.
  • Communicate menu updates, reservations, and other pertinent information to FOH students during pre-shift meetings.
  • Review and communicate to BOH forecasted reservations, special requests, changes, and updates received from guests.
  • Order and maintain any necessary food, beverage, liquid nitrogen, and non-food items for all restaurant service, including a la carte, banquet, special events, tastings, and other for FOH and BOH using the ordering system and requesting and coordinating with all internal departments, including storeroom, stewarding, wine room, central issue, and bakeshops.
  • Assist in the monitoring of food, beverage, and non-food costs by taking and controlling inventories, maintaining pars, adhering to budget, managing waste, processing linen, and ordering supplies for FOH and BOH.
  • Manage proper student use of the point of sales system.
  • Assist in the management of the restaurant's reservations with the reservation system and provide communication to FBO and restaurant faculty.
  • Ensure, maintain, and reinforce CIA standards of dress code, sanitation, and safety for students and guests.
  • Supervise all supplemental employees, including recruitment, HR registration, scheduling, verification of time worked using the payroll system.
  • Assist in typesetting and proofing all menus required for a la carte service, beverage programs, banquets, and other restaurant events.
  • Assist in the Social Media efforts of the Food and Beverage Operations Office.
  • Report and coordinate repairs with the Facilities Department.
  • Act as backup to cover all positions as needed for FOH and BOH.
  • Make daily reservation table assignments and floor plan for student sections.
  • Ensure that all products are stored properly, and the restaurant is secure and sanitized at closing. Manage garbage, compost, and recycling standards and removal.
  • Assist in the closing of checks in the Point-of-Sale System.
  • Additional responsibilities for BOH may be required, including managing opening and closing procedures and completion of side duties, ordering and maintaining necessary food, beverage, and non-food items for all restaurant service, including a la carte, banquet, special events, tastings, and other for BOH using the ordering system and requesting and coordinating with all internal departments, including storeroom, stewarding, wine room, central issue, and bakeshops.
Requirements:
  • Associate's Degree from the CIA or similar institution, or significant work experience in lieu thereof.
  • One (1) year experience in a fine dining establishment.
Preferred Qualifications:
  • Bachelor's Degree from the CIA or another accredited institution.
  • Valid TIPS Certification.
  • Previous experience in a supervisory position an asset.
  • ServSafe or equivalent.
Skills:
  • Strong analytical, problem-solving, and conceptual skills.
  • Strong teamwork and interpersonal skills; ability to be adaptable, dependable, and handle multiple priorities simultaneously.
  • Must display a high level of energy and self-motivation.
  • Strong customer service skills.
  • Detail-oriented and thorough.
  • Exceptional organizational skills.
  • Must be able to work in a fast-paced environment with demonstrated ability to manage multiple competing tasks and demands.
  • Strong knowledge of food/beverage items and cooking techniques paired with an ability to pass on such skills to students.
  • Knowledge of MICROS Simphony, OpenTable, Eatec, or similar operating systems.
Working Conditions:
  • Must be available to work nights and weekends as required due to business needs.
  • Able to lift 50 pounds as needed.
  • Able to stand for up to eight (8) hours at a time.
  • Able to bend, stoop, or reach as needed.

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