Assistant Restaurant Manager

Job Description

Job description / Role

– Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant
– Controls inventory , monitors revenues and modifies procedures and prices
– Perform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly
– Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed
– Handle customers' complaints appropriately while ensuring continuous client satisfaction – Monitor, on a daily basis, F&B costs and review the operation's budget with the Manager and overview the restaurant's set targets taking necessary measure to meet them
– Manage all operations relating to restaurant's function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department
– Monitor performance of stewards and handle tips calculation and distribution