Restaurant Assistant Manager

About the job

In advance of opening Brutto Americano, a new Italian-inspired restaurant from Brian Burns and Reno De Ranieri of Osteria Lupo and Costera, The Barnett Hotel, located in the Warehouse District, is hiring thoughtful team-players to join our team.  While Brutto Americano is slated to open in early January 2025, position start dates will range the month of December.

Job Summary 

The Hotel Restaurant/Outlet Manager will be responsible for overseeing all daily operations, ensuring excellent customer service, and optimizing profits. The ideal candidate will have strong leadership abilities, extensive restaurant management experience, and a passion for delivering outstanding dining experiences. The Outlet Manager is responsible for the management of all aspects of the Food & Beverage outlet, Brutto Americano. Directs, implements and maintains service standards, guest and associate satisfaction. Works closely with the Brutto Americano General Manager and Director of Food & Beverage to monitor the effectiveness of the services and products offered in the outlets and adjust accordingly to ensure maximum profitability of the outlets. Responsible for providing lateral service to other F&B Operations as needed. 

Responsibilities:

• Operational Management:Oversee the daily operations of the restaurant, including but not limited to, managing staff, ensuring food safety and quality standards, maintaining inventory levels, and implementing cost-control measures.
• Staff Leadership:Recruit, train, and supervise restaurant staff. Schedule shifts and manage payroll expenses. Conduct regular performance evaluations and provide ongoing training and development opportunities.
• Customer Service:Ensure exceptional customer service standards are met at all times. Address customer inquiries and concerns promptly and professionally.
• Financial Management:Monitor financial performance and implement strategies to achieve sales targets and control costs. Prepare and analyze sales and financial reports.
• Menu Planning and Implementation:Collaborate with chefs and kitchen staff to plan and update menu offerings based on market trends and seasonal availability. Ensure menu items are priced appropriately to maximize profitability.
• Health and Safety Compliance:Maintain health and safety standards in compliance with local, state, and federal regulations. Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Accountability; Holding all F&B Staff members accountable, through monitoring their performance, as related to customer service, and staff relations, checking all side work is accomplished in the proper manner, Performing Discounts /Voids, Employee, and Team Member, on all Micros checks, inputting 86’d items in Micros; opening/ending, side work, shift checklists. Tracking Server, Bartender sales, running sales contests. Conducting Pre-shift meetings, and quarterly staff meetings. Staying current with Hilton, HRI Training.

Qualifications:

• Proven experience as a Restaurant/Outlet Manager or in a similar role within the hospitality industry. Hotel experience preferred. 
• Strong leadership and organizational skills, with the ability to motivate and inspire a diverse team.
• Excellent communication and interpersonal skills.
• Ability to work effectively under pressure and handle multiple priorities.
• Knowledge of restaurant management software and POS systems.
• Understanding of food, beverage, and labor costs and the ability to implement cost-control measures.
• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of 5 years working in a restaurant setting. Additional certifications (ServSafe, TiPS, etc.) preferred
• POS Micros and Microsoft Suites experience a plus

HRI is an Equal Opportunity Employer M/F/D/V