Job Description
OBJECTIVE
The Assistant Restaurant Manager is responsible for overseeing and managing the daily running of the restaurant in alignment with set hygiene & food safety standards. He/she ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience. This role is contributing to the service team's efforts by presenting a positive first impression of the establishment's friendliness, excellent service and high standards
Key Responsibilities
- Reports on duty on time in correct uniform/ grooming standards
- Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times
- Promotes a friendly and courteous attitude towards all clients, guests and staff
- Ensures that restaurant is ready for service as per opening duties (Refer to check list of cleanliness standards, music, A/C, cash counting
- Ensures that restaurant is ready for service as per closing duties (Refer to check list cash counting, credit card reports, MICROS reports, manager log book, etc.)
- Assumes the duties and responsibilities of the Restaurant Manager in his/her absence.
- Interacts and builds relationships with the restaurant clientele.
- Controls an accurate logbook with guest and staff positive and negative comments.
- Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
- Participates in service as necessary in accordance with the requirements and practices of the restaurant.
- Participates in decoration and preparing the restaurant for promotions and special events.
- Monitors and controls all operating equipment for the restaurant.
- Actively participate in order taking, sales efforts, service and guest relations.
- Handles all complaints efficiently as per set Company standards
- Implements and reinforces the Company and divisional regulations, policies and procedures including but not limited to:
- In house rules and regulations
- Health and safety
- Grooming/Uniform standards
- Quality
- Service
- Hygiene and cleanliness (Cleaning check list)
- Closing and opening check listsControls and analyzes, on an on-going basis, the level of the following:
- Quality level and presentation of food and beverage products
- Service standards
- Level of sanitation and hygiene in the cleaning of facilities and equipment
- Quality of entertainment
- Guest satisfaction
- Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
- Records the breakages, wastages occurred in a shift debriefing
- Monitors and controls all operating equipment for the restaurant.
- Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature.
- Performs related duties and special projects as assigned.
- Participates in functions and activities with other outlets when required
- Ensures optimum performance in specific areas as assigned in above areas.
- Establishes and maintains effective employee and inter-departmental working relationships.
- Raises disciplinary actions in consultation with Restaurant Manager/HR to ensure the appropriate staff productivity and efficiency.
- Assists the Restaurant Manager in developing training plans as well as on the job coaching in accordance with the restaurant guidelines, and in conducting and implementing them.
- Abides by the set shift handover checklist
- Informs his employees continuously on all promotion, specialties and other sales activities.
- Conducts daily briefings and participates in other meetings as needed to obtain optimal results
- Undertakes annual appraisal/ performance process objective settings of his direct staff under supervision of Restaurant Manager
- Ensure adequate onboarding process and introduction of new employees.
- Abides by the set shift handover checklist (follow up).
- Ensure lean weekly scheduling of employees and stations
- Assists the Restaurant Manager in handling administrative work and keeping updated files on the following matters:
- Standards
- Weekly schedule holiday planning
- Training
- Performance management process
- Meetings
- Contributes ideas and suggestions to ensure a continuous improvement of the entire operation.
- Seeks opportunities to increase sales and overall restaurant performance through upselling.
- Ensures cash handling and till point procedure is handled with accuracy and as per company policy.
- Controls and countersigns in RM absence all mistakes occurring within the ordering-system
- Keeps all restaurant furnishings clean and polished in accordance with the cleaning schedule.
- Ensures that all damaged furniture and machines are repaired with a supportive maintenance request.
- Controls and reports all defective lighting, fixtures and other electrical matters.
- Controls and ensures cleanliness of the guest restroom facilities at least twice a day.
- Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures.
Skills
- Diploma/Certificate with at least 3 years work experience or a Bachelor in Hospitality/ Tourism industry essential with at least 5 years work experience
- Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant
- Must have least 3-4 years work experience in hospitality, restaurants or fine dining environment, whereas at least 2 years within a supervisory role
- Excellent command of English, Arabic desirable
- Must have excellent interpersonal skills and confidence
- Understanding of MICROS
- Knowledge of HACCP, ISO standards
