Assistant Restaurant Manager

Description

I Manpower management • To supervise and direct all service staff • To ensure that the staff conform to the grooming standards. • To ensure that staff talk politely and in a friendly manner to guests and hotel employees • To ensure that all staff provides fast, efficient and friendly service at all times. • To enforce discipline of the staff and follow the necessary procedures to obtain the goals set by the management. • To plan and implement a training program, so that the staff can improve their job-related skills. • To carry out or assist in implementing training to follow up on the personnel career development schedule. II Communications • Direct report to AFBM or F&B Manager • To ensure excellent communication and co-operation with other departments. • Handle the F&B briefing in the outlet • Arrange monthly staff meeting and brainstorming. • To attend the daily hotel meeting with GM and AGM during the absent of Food and Beverage Manager • Informs Food and Beverage Manager regularly about revenue results, guest comments and staff related issues. III Planning and organization • Efficient and effective planning of staff-roster as per volume of the business • To assign duties and responsibilities to staff • To ensure cleanliness of the restaurant includes front and back of the house or pantry • To create and maintain the most efficient lay-out / organization for the restaurant • Minimize breakage or loss. • To arrange beverage promotions in cooperation with the Assist Bar Manager with approval by Food and Beverage Manager. • To ensure that the reservation policy is followed as per instruction by management • To ensure all the guest history and contact are records for future F&B promotion IV Finance & Purchase • To follow-up on purchase orders made for the restaurant. • Work on Food and Beverage par stock and co-ordinate with Finance department for monthly inventory • Work on OPE (Operating Equipment) in term of par stock, inventory, purchase and replacement planning • To train the staff in upselling. • To minimize operational costs such as operating supply, guest supply, power supply and whatever and wherever possible to save within Food and Beverage Department • Regular checking whether the cashiering in the restaurant is accurate • Do weekly F&B report to Food and Beverage manager as per his/her instruction • To assist in controlling the quality all food & beverage and operating materials used in the restaurant V General • Work as a host and personalize each guest individual to ensure everything is satisfactory and engage all our guests to review on TripAdvisor, Google and others • Work closely with the team to ensure a greatest team work and motivation are always maintained and meet regularly each team individual to see if any possibility development and plan • To handle the complaints of guests promptly and, if necessary, inform Food and Beverage Manager • To set up and maintain a guest history record in coordination with the front office guest-relations staff. • To ensure that equipment, which is out of order, defective or in need of repair is reported and listed in a maintenance list for Food and Beverage Manager to review and prioritize as per operation. • To carry out other duties as and when requested by management. • Basic Salary • Service Charge • Yearly Bonus • Insurance • Public Holiday • Annual Leave • Duty Meal • Uniform and Laundry Service.

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