Assistant Restaurant Manager

KEY ROLES & RESPONSIBILITIES .

Motivate, discipline, direct and supervise the work of all employees in the restaurant .

Develop and maintain training programs to ensure a high degree of staff professionalism .

Manage day-to-day operations of the restaurant .

Handle complaints and make effective service recovery .

Ensure standards are being followed in accordance with F&B policies and procedures .

Ensure all employees have full product knowledge .

Regularly inspect food & beverage quality .

Follow established and proper Accounting procedures .

Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly .

Conduct daily roll plays and ensure employees adhere to grooming standards .

Develop maintenance schedules .

Liaise with stewarding on inventory and breakage control .

Maintain daily log book maintaining clear and concise information on the operations. .

Establish guest database with preference records of regular guests .

Schedule employees to maintain Hotel’s service standards within budgeted labour costs .

Assign responsibilities to subordinates and conduct regular performance checks .

Implement weekly cleaning schedules for operating equipment .

Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department .

Control stock of all equipment in the restaurant