Outlet Assistant Manager - Leons (Long Bay Village)

Our Company & Our Property
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, and spas, and gracious yet unobtrusive service. With  hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection.  Follow us on Facebook, Twitter, and Instagram: @AubergeResorts and #AlwaysAuberge.

About Malliouhana, Auberge Resorts Collection
Malliouhana, on the Caribbean Island of Anguilla, has been part of Auberge Resorts Collection since November 2014. The legendary winter destination for the jet-set crowd is known for its iconic location high over Meads Bay and Turtle Cove and sweeping 360-degree views of the Caribbean. 63 rooms and suites blend the warmth and gracious hospitality of the Caribbean with stylish spaces that create a sense of togetherness. An all new toes-in-the-sand restaurant, Leon’s at Meads Bay, joins Celeste and Bar Soleil overlooking white-sand beaches, along with the iconic two-tiered infinity swimming pool and new Spa at Malliouhana. 

Role Summary
To serve the needs of the business, our guests, and our colleagues by managing our Restaurant operations. This role works cooperatively with all other departments and serves as an active contributor to the Food & Beverage management team by ensuring that standards of quality in product and service are maintained along with maximizing profitability.
 

Core Responsibilities
Please note that this is not an exhaustive list of everything that needs to be done. Malliouhana employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Ensure that the highest level of guest service is delivered at all times.

• Develop a rapport with both the hotel guests and the local clientele, meeting and greeting guests at the different outlets, and handling guest complaints effectively and pleasantly.

• Effectively open and close physical operation.

• Ensure excellent maintenance and cleanliness of the restaurant at all times.

• Organize and complete the administrative set up and break down of service (including but not limited to floor plans, menus, line up, employee reports, payroll adjustments, etc.).

• Maintain effective & timely communication to all FOH/HOH team members.

• Maintain a positive working relationship with culinary leaders and line team members.

• Continuously provide support to all service team members and actively participate in the cycle of service as needed.

• Cultivate Regulars and continue to find ways to strengthen the restaurant. 

• Complete all assigned administrative requirements accurately and on time.

• Ensure payroll process is completed accurately, on time and according to business/accounting procedures.

• Ensure Health Department compliance as it pertains to the operation.

• Ensure appropriate physical inventory is available to team members/guests at all times.

• Ensure that OSE  products are of a high quality and appropriate aesthetic.

• Meet or exceed budget for COG’s through effective purchasing and product maintenance.

• Assist in hiring and training team members according to restaurant standards for hospitality and excellence, manage scheduling of team members when needed.

• Provide continuous training and leadership to develop and grow the team.

• Hold team members accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary.

• Any other duties as assigned/required.

Experience and Qualifications

• Bachelor’s degree, preferably in Hospitality Management or Business Management, or

• Equivalent 2 years experience in food and beverage management, both casual and fine-dining, with excellent food, wine & beverage knowledge.

• Knowledge of various food services styles and food/beverage and labor cost control.

• Demonstrated experience collaborating and communicating across teams.

• Ability to clearly and pleasantly communicate in English, both orally and in writing, using proper grammar and spelling, with guests and team members, both in person and by telephone.

• Ability to perform assigned duties with attention to detail, speed, accuracy, follow through, courtesy, cooperativeness and work with minimum supervision.

• Ability to interact in a polite, professional, and engaging manner with guests and team members.

• Ability to think clearly and remain calm under pressure and in stressful situations.

• Ability to captivate, lead, and manage team members from line-ups through service.

• Must be able to work nights, weekends, and holidays.

• Must be computer literate (ability to learn new programs, interact with Microsoft Office/Lightspeed and OpenTable).

This is a management position
This is a management positions position