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

About this company
Campus Edge provides generous benefits and ample opportunities for advancement. Currently, we are looking for part-time leasing agents and...