Assistant Restaurant Manager

Job Description

Job Summary

Assists the Restaurant Manager in overseeing, coordinating and executing in planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Job Responsibilities 1

• Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Assists in maintaining sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises operations.
• Assists other staff members to complete opening, closing and prep lists.
• Assists in supervising daily shift operations
   

Job Responsibilities 2

1. Conducts table visits and check customer satisfaction and report any comment. Interacts with guests to obtain feedback on product quality and service levels.
2. Handles customer’s complaints and taking any appropriate actions to turn dissatisfied guests into return guests.
3. Monitors restaurant seating availability, service, safety, and well being of guests.
4. Seeks feedback from customer through comment card and coordinate with the restaurant manager on the potential corrective or improvement actions.
5. Ensures compliance with all restaurant policies, and Food Safety and Cleaning standards.
6. Ensures ordering goods according to the par level stock, to control the cost, the waste and the inventory variance.  Monitors stock in the restaurant and takes proper action when needed.
7. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of food preparation.
8. Ensures uniform and personal appearance of staff are clean and professional.
9. Performs Opening and Closing Checklist/Hand over checklist to make sure that the restaurant operations is run smoothly and well function by applying the critical path methodology.
10. Ensures that proper security procedures are in place to protect employees, customers and company assets.
11. Participates in developing a positive working environment to increase harmony between team members for better productivity.
12. Develops employees by providing ongoing feedback, and communicating performance expectations.
13. Ensures that Human Resources policies and regulations are well applied in the outlet.
14. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results
     

Additional Responsibilities 3

Job Knowledge & Skills

• Knowledge in Food Safety standards

• Operational systems knowledge

• Previous supervisory experience, preferably within a restaurant

• Customer Service Management

•

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Total    6 year(s) On Job      2 year(s) GCC     2 year(s)

Competencies
Collaboration
Accountability
Resilience
Quality
Leadership
Restaurant Management L2
Quality and Safety L2
Product/Service Management L2
Guest Relations L2
Adminstrative Services L2

Education
Bachelor’s Degree in Hotel and Restaurant Management or Food and Beverage related course