Assistant Restaurant Manager, Back of Ho

Culinary Institute of America

Hyde Park, NY

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JOB DETAILS

SKILLS

Beverages, Budgeting, Communication Skills, Cook Dishes, Culinary Operations, Customer Support/Service, Detail Oriented, Food Services, Food and Beverage Industry, Inventory Management, Multitasking, Operating Systems, Operations Management, Order Supplies, People Management, Quality Control, Quality Management, Recycling, Restaurant, Sanitation, School Attendance, ServSafe Certification, Social Media, Student Financial Services

LOCATION

Hyde Park, NY

POSTED

9 days ago

The Assistant Restaurant Manager Back of House Operations (BOH) is responsible for assisting the Food & Beverage Operations (FBO) team as well as the Restaurant Faculty in the successful daily operation of the Culinary Institute of Americas (CIA) on campus restaurants. The Assistant Manager supports the educational initiatives, educational goals and the standards of operational excellence, safety, and efficiency set by the CIA by applying the necessary systems. Responds in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. ESSENTIAL RESPONSIBILITIES Facilitates an open line of daily communication with FBO and all Restaurant Faculty in order to provide an exemplary learning atmosphere for students, a quality experience for guests, and an operationally successful restaurant. Manages the opening and/or closing of the restaurant for Back of House (BOH). Manages the training, execution and completion of all side duties for BOH and covers all positions as needed. Supervises all supplemental employees and manages the administrative aspects of the students participating in the Earn & Learn Program, ensuring that scheduling, time and attendance, Student Financial Services (SFRS) are adhered to. Assists with cross-training incoming students, work study students and Earn & Learn students on positions and stations for BOH. Creates and maintains written manuals for all BOH positions. Assists 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 BOH. Orders and maintains necessary food, beverage, and non-food items for all restaurant service including a la carte, banquet, special events, tastings and other for the BOH, using the ordering system as well as requesting and coordinating with all internal departments including storeroom, stewarding, wine room, central issue, and bakeshops. Ensures, maintains and reinforces CIA standards of dress code, sanitation and safety for students and guests. Communicates to Front of House (FOH) and BOH staff reservations, special requests, changes and updates received from guests. Assists with expediting food during service and maintains quality control, while demonstrating standards using ServSafe and CIA protocols. Collaborates with FOH to post and update menu id packets, allergen charts and daily changes. Ensures that all products are stored properly and maintains liquid nitrogen. Ensures that the restaurant is secure and sanitized at closing and manages garbage, compost and recycling standards and removal. Assists in the Social Media efforts of the Food & Beverage Operations Office. REQUIRED QUALIFICATIONS Education: Associates Degree from the CIA, or similar institution, or equivalent experience in lieu thereof. Experience: One (1) year experience in a fine dining establishment or two (2) years of FOH dining experience. PREFERRED QUALIFICATIONS Bachelors Degree from the CIA or equivalent. Valid TIPS Certification. Previous supervisory experience. ServSafe or equivalent credential. REQUIRED 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 the students. Knowledge of MICROS Simphony, OpenTable, Eatec or similar operating systems.

About the Company

Culinary Institute of America

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