Assistant Manager
The Campus Club - Minneapolis, MN

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The Campus Club is a private club for faculty, staff, students, regents, alumni, donors, and corporate members on the University of Minnesota campus. The Club is a dining establishment with restaurant, event, and meeting facilities. While assisting the General Manager and managing the restaurant, events and banquets, the duties include, but are not limited to: scheduling, training, and management of server/banquet/bar staff, manage reservations, execute and supervise daily restaurant and special events, maintain smooth daily front of house operations, maintain POS system, and act as host. The Assistant Restaurant/Banquet Manager must take pride in the position, responsibilities, and The Campus Club.

Overall, the Assistant Manager will:
-Act courteously and always be visible and accessible for the client, and be welcoming to all customers, guests, members and staff. Lead by example!
-Report to the General Manager to ensure smooth daily Front of the House operations
-Provide host services during regular lunch hours, evening and weekend events when necessary
-Maintain reservations system and answer Club reservations line and return messages
-Work with clients/contacts to ensure good communication for events
-Assist in managing the Front of House Staff
-Assist in supervising, updating, delegating, and executing daily duties according to shift (A.M./Mid/P.M.)
-Contribute in daily lunch or event execution
-This means the set-up, execute, and clean up for the shift and events
-Includes delegation of side work and daily cleaning duties
-Follow all HR protocols as specified in the Employee Handbook for developing serving/banquet/bar staff
-Train and maintain impeccable standards of fine dining etiquette, service standards, customer service, and room set up practices among serving/banquet/bar staff
-Maintain an appropriate staffing level according to the number of events and hours available in each work week
-Schedule staff for appropriate shifts, beginning as early as 6 am for morning shifts, 1:30 for evening shifts and anytime on the weekend
-Coordinate daily opening, mid, and closing operations within the restaurant, banquet and bar staff, the General Manager, and other Assistant Managers
-Report maintenances, cleaning, and A/V issues immediately to General Manager or Events Office staff, and possibly the Executive Director
-Meet regularly with General Manager and foster a cooperative work relationship
-Coordinate linen, bar, soft drink, coffee, flatware, glass, and supplies inventory and ordering
-Side work, cleaning, and other projects
-Next shift room set ups
-Meet regularly with the Special Events staff to review, discuss, and prepare for upcoming events
-Update event details at the end of each shift on an EMS Update Sheet. This is to be turned into the Events Office in a timely manner
-Follow all standards and instructions for room set up as defined by the Events Office
-Communicate any issues which may arise with the Events Office immediately
-Monitor inventory and supplies and let General Manager know if supplies is needed.
-Inventory includes: Quarterly flatware, table and chair inventory. Monthly bar Inventory and waste to be completed each month (turned in not later than the 3rd)
-Work with the Executive Chef and the kitchen staff to ensure smooth operations
-Coordinate pre-shift/event meetings between server/banquet and kitchen staff
-Constantly communicate with the kitchen to ensure proper food timing
-Develop an understanding of the catering menu, including knowledge of ingredients, the importance of local and seasonal foods, and convey this knowledge to the serving staff. Conduct pre-shift meetings as needed to reinforce these standards.
-Attend regular staff meetings (usually every other Monday around 1:30pm/2pm)
-Understand Club Soft POS operations and reporting functions
-Make sure POS system is regularly updates and maintained
-Verify appropriate staff members are adequately trained on POS system
-Provide Executive Director and Accountant with daily, weekly, and monthly reports as requested
-Each Assistant Manager will be cross trained and given specific responsibilities
1) Bar and Beverages
-bar inventory and ordering, coffee and soft drink inventory and ordering, bartender training
2) Server/Events Training
-Server and banquet training in fine dining, A la Carte training, and side work duties delegation, Lead Server Training
3) Servery and POS Updates, Events Ordering
-POS training, POS price and item updates, category updates, updating lunch and bar menus, and organizing supplies placement