Assistant Restaurant Manager

Responsibilities:

• Being responsible for developing the Outlet as a team that possesses the necessary behavioral and technical competence to be an effective support to the attainment of the food and beverage and corporate vision.
• Managing the front of the house and supporting the Head Chef in running the kitchen. Ensure high profits against high-quality food.
• Assisting with staff development and ensuring a high level of service.
• Participating in food and beverage products inventory management.
• Being responsible for high levels of hygiene control and health and safety.
• Assisting in generating monthly scorecards, publishing, and tracking of metrics on post-mortem reports and survey feedback.
• Assisting problem management to update known error database and tracking defects in production.
• Maintaining the restaurant and all assets, product quality, and service ethos to achieve and exceed laid down standards.
• Ensuring that customer relations are maintained and the highest level of hospitality exists at all times.
• Ensuring compliance with all company policies, rules, and guidelines provided within the restaurant manuals.
• Conducting employee orientation, performance appraisal, coaching, counseling, and reporting any violation if necessary to ensure appropriate staffing and productivity.
• Holding monthly staff meetings to ensure effective communications with the staff on key business issues, marketing, and any other relevant information that assists in maintaining morale.
• Ensuring all management and staff in the restaurant are trained in the tasks they are expected to perform.
• Ensuring all cash, credit cards, and other forms of payment are controlled, accounted for, and kept safe.
• Planning all management plan shifts to ensure customer service and product quality are at their peak.
• Continuously monitoring the restaurant environment and making necessary adjustments.
• Evaluating the restaurant's performance against the standards of operations and the local market competition.
• Being proactive to changes in business patterns, trends, and market forces.
• Undertaking project work and strategic business initiatives as required.
• Assisting in helping resolve operational issues in other restaurants.
• May act as a strategic partner of an identified/specified group or group of smaller units and provide consultative Hospitality services.
• Maintaining the restaurant's costs and expenses.
• Doing daily briefings for the staff and communicating with them about the latest updates, priorities, and targets.
• Leading and being part of a team of chefs who create an exquisite dining experience.
• Performing other tasks that might be assigned from time to time.

Desired Candidate Profile:

Previous five years of experience working in five-star Hotel Restaurants or signature Restaurants.