Assistant Restaurant Manager

Job Summary

• 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 shills 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