Assistant Restaurant Manager

SUMMARY / OBJECTIVE
• As an Assistant Restaurant Manager, you are responsible to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.
• Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also, to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

RESPONSIBILITIES AND MEANS
• Contribute to the Guest’s Total Satisfaction and food revenue achievement of the establishment.
• Be responsible for the team in the front of the house.
• Be responsible for maintenance of quality in the front of the house.

GENERAL RESPONSIBILITIES:
• Oversee the dining area, supervise food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behaviour on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check the quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Ensures new products are executed properly the following roll-out.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Has effectively forecasted restaurant needs.
• Shifts priorities and goals as work demands change.
• Priorities tasks effectively to ensure most important tasks are completed on time.
• Delegates and follow-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu.

COORDINATE WITH:
• Kitchen
• F&B department

WORK CHARACTERISTICS:
• Must be able to work independently with little supervision, as well as have the ability to consider, evaluate and make sound business decisions regarding question as problem solving.
• Must be familiar with all establishment procedures & regulations.

WORK EXPERIENCES:
• 2 to 3 years of work experience in Food & Beverage gained from a 5 star international property, along with 1-year experience in a Restaurant Supervisor position or a similar role an advantage.

EDUCATION:
• Degree in business administration, hospitality management, culinary schooling would be a plus.
• Certification/License: No

TRAINING:
• Must stay familiar on on-going Food and Beverage trends assigned by the Restaurant manager

PERFORMANCE STANDARDS:
• Based on an annual evaluation by the F&B Director.
• Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned.

HUMAN RESOURCE RESPONSIBILITIES:
• Be understanding and supportive, encouraging and helpful to all.
• Have a good working relationship with all colleagues

WORKING CONDITIONS:
• Environment: Food and Beverage environment.
• Standard hours must be maintained, except special events.
• Additional hours may be necessary to provide support for special functions related to the establishment success. Professional working environment.

OTHER:
• Team spirit is much highlighted. Must have a perfect hygiene and grooming.
• Be able to communicate effectively at all levels.
• Must be ready and responsible when assigned to other related duties and or special projects as designated by the Restaurant Manager/Director of Food & Beverage.

BENEFITS
• Healthcare is provided
• Paid leave is given
• F&B is on site

- Premium healthcare is provided
- F&B is on site
- Paid leave is given

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