Assistant Manager, Restaurant 1 (Pool deck/IRD/Floor) 
(13441)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Woven seamlessly into the diverse, dramatic vistas of one of Mexico’s last tropical beachfront jungles in Riviera Nayarit, One&Only Mandarina provides the perfect balance between chic treehouse seclusion and clifftop villas. The warm Mexican charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion.

About the Job.

To welcome and serve the guest in a timely, cordial, enthusiastic and professional manner, to satisfy the needs of each person, maintaining and exceeding the level of service that our guests expect.

Is responsible for providing excellent service to guests and clients, as seen in the restaurant, ensuring that they have a personalized experience unique and unforgettable.

Is responsible for assisting the Food and Beverage Director in developing and delivering the F&B department’s vision. Is also responsible for training and developing his team.

Key Duties and Responsibilities

• To conduct trainings on product knowledge and technical skills on a weekly basis.
• To ensure his subordinates’ professional development as a F&B Professional and a Leader.
• To personally ensure every guest’s satisfaction at some point during service in your assigned area.
• To Create and nurture long term relationships with guests.
• To Ensure the service team has all supplies they need in order to set-up service.
• To Be informed of daily specials, have complete knowledge of all menu items and wines of the week.
• To hold daily team briefings before service detailing essential information for the day’s operation (Bookings, guests, special events, VIPs, allergies, regular guests, special requirements, 86 items, specials of the day and any additional information shared by the F&B administrative office)
•  To Be present at daily F&B Managers meetings in the absence of the Restaurant Manager to work with management and ensure that all lines of communication remain open at all times.
• To cooperate with fellow servers and culinary colleagues in order to satisfy the guest needs.
• To Report to work on time and avoid delays.
• To Have the Director of F&B always informed of any situation of importance happening at the restaurant.
• To Check Operational equipment daily.
• To Be always available during service hours and meal periods to pay attention to service and guest details.
• To Maintain communication assigned by Director for all F&B areas.
• To supervise end-shift cashiering process and procedures
• To perform audit and standard spot-checks on a regular basis
• To Elaborate letters and memos as required
• To Control Restaurant team members’ schedules
• To Supervise Menus changes in conjunction with the F&B Director, Executive Chef and Restaurant Chef
• To Control and make changes of menu items and prices of F&B Restaurants through Micros.
• To Ensure that the highest levels of service are applied throughout the restaurant and the pool.
• To organize and supervise monthly inventories
• To assist in cleaning and deep-cleaning activities in the Resort
• To Support F&B Director achieving the Financial department budget
• To Support F&B Director in Elaborating the restaurant purchasing according to the expenses budget.
• To Support F&B Director in hiring employee to maintain F&B staffing Guide budget.
• To Support F&B Director in Special events happening at the Resort
• To Support Restaurant Manager in Special Projects dedicated to the improvement of the F&B Operation or the personal development of the F&B team members

About you

• Outstanding guest relations skills.
• Advanced level English skills. Spoken and Written
• Great interpersonal skills.  Assistant Restaurant Manager must always have the support of the collaborators.
• Great organizational skills. Can effectively organize and execute table allocations, server assignment, and incident management.
• Maintain a professional attitude both on and off the floor with all departments.
• Can work under pressure
• Open minded and flexible
• Highest standards of Grooming        

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.