About The Role

As Assistant Restaurant Manager, you will supervise daily restaurant operations and assists with menu planning; maintain sanitation standards and assist servers and hosts on the floor during peak meal periods. You will strive to continually improve guest and staff satisfaction and maximize financial performance in areas of responsibility. You will also determine training needs to accomplish goals and implement operational plans.

Key Accountabilities

• Supervise the operations and ensure that standards and Sequence of Service is maintained at all times.
• Ensure the smooth preparation of the restaurant side stations, mise-en-place and table set-ups as per outlet reservations and standards.
• Monitor the performance of outlet service employees; supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, 121 training and mentoring of employees, etc.
• Maintain outlet inventory, cleanliness, food rotation and menu and service consistency.
• Conduct daily briefings and allocation of the team based on the strategy of the business.
• Ensure the proper appearance and grooming standards of all staff at all times to portray a professional image of the restaurant.
• Be well versed and knowledgeable of the outlet’s menu and the food and beverage served in the outlet and their preparation and presentation, promotional activities and other relevant issues concerning the outlets.
• Ensure staff upsell at every given opportunity and maintain high productivity levels to achieve sales budget.
• Adhere to all opening and closing procedures and operational tasks.
• Maintain a level of confidentiality.
• Visit competitive outlets to assess the outlet in the market and to compile a report on a quarterly basis.
• Maintain effective communication in regards to allergens, reservations, special requests and any other dietary requirements to all related departments to ensure a smooth service delivery
• Analyse information and evaluate results to choose the best solution and solve problems.
• Assist in maintaining profit and loss accountability, cost control and inventories in order to meet the operational budget.
• Handle guest complaints in a professional manner and ensure follow-through to ensure customer satisfaction.
• Conduct inventory for par levels of food and beverage including retail. Assist in establishing methods for inventory control and adhering to purchasing procedures.
• Ensure proper maintenance, cleaning and hygiene of the outlet and service equipment.
• Continue to enhance the guest experience through creative initiatives
• Assist in the execution of administrative functions such as reporting, quality assurance and departmental meetings.
• Providing guidance and direction to the team, including setting performance standards; monitoring and managing performance.
• Maintain and update the database of clients to guide marketing and promotion plans on an ongoing basis.

About you

The successful candidate will have the following qualifications and skills:

• High School / Vocational Qualification / Diploma plus minimum 4 years of relevant job-related experience; or
• Bachelor’s Degree or equivalent plus minimum 3 years of relevant job-related experience

Preferred Skills

• Proven record of effectively managing restaurant operations
• Previous work experience in luxury brands, standalone or 5-star experience in hotel management
• Experience in handling and managing large teams
• Experienced in HACCP or FAS food standards and quality assurance implementation or related training preferred
• Passionate individual for food and drinks
• Passion and understanding of food and international cuisines
• Proven track records in the hospitality industry
• Computer knowledge in Outlook, MS Word and MS Excel
• Excellent written and verbal communication skills as well as strong interpersonal skills.
• Train the Trainer
• Managerial skills