Assistant Restaurant Manager

Role Purpose

The Assistant Restaurant Manager is responsible for planning , organizing , directing and controlling operations of the back and front of the house .

Key Responsibiliti es

• Overview the food preparation/ presentation process, ensuring high quality items and conformity with the set standards and techniques of the brand’s food specifications

• Ensure the effective implementation of service standards, operational procedures as per the brand set guidelines, in addition to health and safety regulations

• Review the prepared wastage sheet, sales report, logbook, requisition forms and submit them to the Operations Manager on a daily basis

• Promote, negociate and handle catering orders for banquets/receptions and ensure smooth operation of take away orders

• Review the monthly P&L providing explanation when necessary, as well as planning the monthly and daily sales objectives taking necessary measures to meet them

• Greet customers when needed, guarantee them an excellent dinning experience and handle their complaints appropriately

• Control the end of month inventory, monitor the food cost of the brand's outlet and review against the operation’s budget

• Recruit, train, motivate and evaluates his/her team to ensure that the department has the necessary skill base and that staff are optimally motivated and enabled to maximize their potential and contribution to the company

Qualifications:

• Bachelor’s Degree or equivalent in Hospitality Management

• 5-6 years of experience in F&B Operations, out of which 3 years in a managerial role

• Proficiency in MS Office