Job Description

Job Title
Assistant Restaurant Manager

Department / Division

Service

Position reports to

GM-Ops/ Manager Ops
External Interface
(Enlist external agencies/authorities that you are required to deal with while discharging your duty) Security
Housekeeping
Reservation
Engineering
Delivery
Govt Official

Minimum Qualification
(i.e education, training etc.)
Hotel Management Graduate/ Apprentice

Minimum Experience
Minimum 5 Yrs.
Special Skills/Attributes
(required for performing the job effectively) • Good communication and interpersonal & Team-leading skills.
• Guest Experience & Satisfaction,
• Good business acumen and knowledge of consumer trends and patterns

Overall Purpose/Objective
Of the job Managerial experience as well as working knowledge of hospitality operations to effectively contribute to the progression and development of the restaurant and its employees
Key Responsibilities
(List major responsibilities, that you have, to achieve the key objectives)
1. Operations
• Monitor and ensure smooth & efficient operations of the Restaurants (both back of the house & front of the house).
• Maintain consistency in quality of food / beverage / service / cleanliness of the department
• To gather customer & employee feedback and judge patterns, trends to initiate specific actions for the continuous improvement of total customer experience & satisfaction in the store.
• To build a good relationship with guests or regular patrons
• Proper and tactful handling of verbal complaints from customers
• Ensure effective communication with other divisions
• Ensure that all materials, equipment and machinery are properly used and regularly cleaned, for prolonged used.
• Ensure general maintenance of the Restaurant and follow up on work order forms with maintenance department
• To study, evaluate and suggest improvements for operation procedure.
• Co-ordinate with the Chef in sections appointed on planning of promotions / menu planning
• To achieve forecasted food and beverage revenue.
• Reviews guest feedback / outlet log books on operational issues / P&L statement in order to:
• Implement measures for improvement in food / beverage / service
• Identify training required (e.g. up-selling skills)
• Maintains safe & secure environment by following and enforcing standards and procedures comply with health & statutory regulation
• Ensures that staff applies the necessary precautions with regards to the restaurant safety and hygiene standards
• To ensure cashiering procedures are adhered to
• Responsible for weekly / Monthly / Daily MIS report related to revenue & expenses.
2.Marketing / Planning
• Building awareness in the city about the restaurants.
• Organize and supervise marketing and promotional activities within the restaurant.
• To be updated on new items and technology availability in the market in order to seek improvement of operations
• To capitalize on activities e.g., holidays and special functions and events that would bring increased sales and revenue
• To maximize sales and revenue by providing good service and motivating staff to up sell
• Clear understanding of the activities of direct competitors and seek support from marketing for counter measures
3.Cost Control
• Approves food / beverage / general requisitions / transfer forms in sections appointed and be aware of costs involved
• Practice economy of food, beverage, paper supplies electricity and water
• Implement appropriate and effective measures to improve control of costs / expenses / labour
• Present the section P&L statement to GM –Ops monthly

4. Staffing / Training
• Co-ordinate with the Chef in sections appointed on staff training
• Participate in effective staff management (staff hiring / orienting), with approval from department head
• Submit weekly staff roster / training schedules to GM Ops
• Enforce staff motivation and team building
• Observes staff individual performance / grooming / punctuality, perform staff appraisals etc
• Conduct / attend F&B divisional and departmental meetings as required
• To share all current information and standing instructions at all times to staff.