The Assistant Manager will provide proper training and supervision of all associates in the outlets of the operation. They will ensure prompt, courteous service and the overall success of the restaurant by conducting guest satisfaction surveys and utilizing financial controls. Responsibilities: To consistently ensure the maximum guest satisfaction while dining in the restaurant. Pre-meal meeting conducted with service staff on a daily basis. Supervision of floor during operation. Ensure that service personnel follow service protocol including steps of service. Handle all complaints to the guests' satisfaction. Make the staff a weekly schedule. Ensure Kitchen, stewarding and cashier staff are on duty as scheduled. Ensure the side-stations are fully stocked with equipment. Make sure the beverage machines are functioning properly. Ensure station rotation in seating. Assist in seating or service of guests as necessary. Monitor productivity of service staff. Monitor the quality and consistency of the food product. Making sure special boards and/or descriptions are posted accurately. To be familiar with clients so that there is constant recognition of all repeat guests. Review reservations on a daily basis and check against the VIP list from the front desk. All special attention details are handled properly. Maintain the physical atmosphere and cleanliness of the restaurant. Ensure the staff's uniforms and appearances meet specifications. Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands. Make sure all equipment is in good condition and clean. All lights and music adjusted appropriately for each meal period. Constantly perform positive up-selling techniques with service staff. Be familiar with all beverage-related procedures and equipment and assist the cashier when needed. Know and adhere to all company policies and procedures. Know emergency procedures and work to prevent accidents. Be familiar with and enforce all policies related to liquor liability laws. Perform any and all other duties assigned and/or required by management. Qualifications: Previous Restaurant Manager Experience required Flexible schedule including evenings, weekends, and holidays Understanding of financial statements and labor productivity Must have unexpired Food Handlers and TABC - or obtain upon hire. Must be able to stand and walk for an extended period of time or for an entire shift. Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance. Working in the interior of hotel, dining room and restaurant kitchen, with occasional travel around resort property as needed. Exposure to various cleaning chemicals. Exposure to food items and beverages.