REQ10776 Assistant Manager, Restaurant (Open)

POSITION SUMMARY:

The Assistant Manager, Restaurant is responsible for assisting the Manager, Restaurant to achieve the successful implementation, development and maintenance of all operational procedures, standards and goals within individual business unit. 

Responsibility also lies in maintaining the business operation in the direct absence of the manager. 

Assistance in team participation, leadership, innovation, financial evaluation and business development, while ensuring optimum quality service to customers at all times in a corporative work environment.

PRIMARY RESPONSIBILITIES:               

Administration

Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that Hotel Actions have been implemented where appropriate.Oversees the preparation and update of individual Departmental Operations Manuals.Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

Customer Service

Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.Ensures that employees also provide excellent service to internal customers in other departments as appropriate.Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.Maintains positive guest and colleague interactions with good working relationships.Establishes a rapport with guests maintaining good customer relationships.Personally and frequently verifies that guests in the Outlet are receiving the best possible service.Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.

Financial

Maximizes employee productivity through the use of multi-schilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.Ensures that the outlet is operated in line with maximizing profit while delivering on the brand promise.Achieves the monthly and annual personal target and the outlet’s revenue.Assists in the preparation of the Annual Business Plan for Food and Beverage.Assists in the monthly reforecast, involves the respective Heads of Department as appropriate.Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.Assists in the inventory management and on-going maintenance of hotel operating equipment and other assets.Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Marketing

Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business.

Operational

Ensures that brand standards are consistently implemented.Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments.Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.Monitors service and food and beverage standards in the Outlet.  Works with the Manager - Restaurant, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.Conducts frequent and thorough inspections together with the Executive Sous Chef of the Food and Beverage Operation.Frequently verifies that only fresh products are used in food and beverage preparation.Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.Conducts monthly inventory checks on all operating equipment and supplies.Liaises with the Kitchen and Beverage Department on daily operations and quality control.Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.Liaises and organizes with Housekeeping Department that the established cleaning schedules are strictly adhered to.

Personnel

Presents for approval by immediate superior an annual training plan based on the priorities of the department and ensures that training is systematically implemented as part of daily briefings, shift de briefs and through organized training sessions as outlined in the annual training plan.  Assigns and works with departmental trainers so as to have a training culture firmly established in the department.Reflects the culture at all times both in terms of internal and external brand contacts with guests, suppliers and vendors, external and internal employees, owners, shareholders and colleagues in the industry. Oversees and assists in the recruitment and selection of all Food and Beverage employees.  Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.Conducts annual Performance Development Discussions with employees and to support them in their professional development goals.Assists in the development of Departmental Trainers through on-going feedback and monthly meetings.Plans and implements effective training programs for employees in coordination with the Training Manager and Departmental Trainers.Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.Recommend and/or execute management policies to hire, transfer, suspend, layoff, recall, discharge, re-assign, or discipline employees.

  

Other Duties

Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety.Ensures high standards of personal presentation and grooming.Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organizations.Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.Attends training sessions and meetings as and when required.Carries out any other reasonable duties and responsibilities as assigned by superiors due to business requirements

QUALIFICATIONS:

Experience

Minimum 5 years of F & B service experience in 5 star international hotels/resorts, and/or in freestanding restaurants, of which 3 years in a restaurant Supervisor or management level.Casino hotel F & B management experience and new projects opening or renovations would be an advantageKnowledge of food safety regulations and practices, such as HACCP

Education

Preferably a Diploma holder in Hospitality Business Management or any related course

Skills / Competencies

Has the following key competencies:Effective time management, task management and communicationStrong entrepreneurshipStrong leadershipProven leadership skills, track record of teambuilding and developing star performersCapable of analysing business levels and scheduling appropriatelyProficient in Microsoft applications Good command in both spoken and written English.

Other Attributes

Possesses the following personal qualities:PassionateOrganizedInnovativeCustomer-oriented