Asst Restaurant Manager

Job Requirement

Main Duties: - Administration

• Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Restaurant actions have been implemented where appropriate.
• Assists to conduct regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
• Participate in the Weekly and Monthly review meetings with complete reports (5P, Daily Managers Reports, Monthly reports, Cost trackers, etc) sent via email for the reviews.
  

• Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
• Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
• Conducts trainings from time to time, to the staff down the line in adherence to the Buddy learning standards & guidelines set by the HR department and the Management
  

• Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.
• Assists the Restaurant manager to achieve the monthly and annual personal target and the outlet’s revenue.
• Ensures that all Restaurant, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information
• Assists in the inventory management and ongoing maintenance of Restaurant operating equipment and other assets. Maintain the records of the same in Soft copy and Register.
• Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
  

• Evaluates local, national and international market trends, vendors and other Restaurant/Hotel operations constantly to make sure that the Restaurant’s operations remain competitive.
• Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.
  

• Ensures that brand standards have been implemented.
• Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments.
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitors service and food and beverage standards in the Outlet.
• Frequently verifies that only fresh products are used in food and beverage preparation.
• Assists in conducting weekly/monthly inventory checks on all operating equipment and supplies, Bar and Food.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.
• Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.
• Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.
• Follow DILO-WILO on a daily basis.
• Daily food tastings to be on a daily basis before each shift without fail.
  

• Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the Restaurant and department’s grooming standards.
• Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Plans and implements effective training programme for employees in coordination with the Training Manager and Departmental Trainers.
• Assists in the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
• Ensures that employees follow all Restaurant, company and local rules, policies and regulations relating to fire and hazard safety, and security.
  

• Ensures high standards of personal presentation and grooming.
• Responds to changes in the Food and Beverage function as dictated by the industry, company and Restaurant.
• Attends training sessions and meetings as and when required.
• Carries out any other reasonable duties and responsibilities as assigned.