Assistant Restaurant Manager

Job Summary

The Assistant Restaurant Manager is responsible for supervising and controlling the whole team while participating in achieving outstanding service and guests’ satisfaction.

Key Accountabilities

• Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed.
• Perform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly.
• Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant.
• Handle customers’ complaints appropriately while ensuring continuous client satisfaction.
• Monitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overview the restaurant’s set targets taking necessary measure to meet them.
• Manage all operations relating to restaurant’s function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department.
• Monitor performance of stewards and handle tips calculation and distribution.
• Controls inventory, monitors revenues and modifies procedures and prices.

Qualifications, Experience, Knowledge

• Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management
• 3 – 5 years of experience in F&B operations, out of which 1 – 2 years in a managerial role
• Fluency in English
• Proficiency in MS Office

Competencies

• Cultural Awareness
• Initiative
• Commercial Understanding
• Customer Focus
• Decision Making
• Developing and Motivating Others
• Driving and Achieving results