Assistant Restaurant Manager

Description

• Job TypeFull-Time
• Experience2 Year+
• Min Salary$450+

I Manpower management
• To supervise and direct all service staff
• To ensure that the staff conform to the grooming standards.
• To ensure that staff talk politely and in a friendly manner to guests and hotel employees
• To ensure that all staff provides fast, efficient and friendly service at all times.
• To enforce discipline of the staff and follow the necessary procedures to obtain the goals set by the management.
• To plan and implement a training program, so that the staff can improve their job-related skills.
• To carry out or assist in implementing training to follow up on the personnel career development schedule.
II Communications
• Direct report to AFBM or F&B Manager
• To ensure excellent communication and co-operation with other departments.
• Handle the F&B briefing in the outlet
• Arrange monthly staff meeting and brainstorming.
• To attend the daily hotel meeting with GM and AGM during the absent of Food and Beverage Manager
• Informs Food and Beverage Manager regularly about revenue results, guest comments and staff related issues.
III Planning and organization
• Efficient and effective planning of staff-roster as per volume of the business
• To assign duties and responsibilities to staff
• To ensure cleanliness of the restaurant includes front and back of the house or pantry
• To create and maintain the most efficient lay-out / organization for the restaurant
• Minimize breakage or loss.
• To arrange beverage promotions in cooperation with the Assist Bar Manager with approval by Food and Beverage Manager.
• To ensure that the reservation policy is followed as per instruction by management
• To ensure all the guest history and contact are records for future F&B promotion
IV Finance & Purchase
• To follow-up on purchase orders made for the restaurant.
• Work on Food and Beverage par stock and co-ordinate with Finance department for monthly inventory
• Work on OPE (Operating Equipment) in term of par stock, inventory, purchase and replacement planning
• To train the staff in upselling.
• To minimize operational costs such as operating supply, guest supply, power supply and whatever and wherever possible to save within Food and Beverage Department
• Regular checking whether the cashiering in the restaurant is accurate
• Do weekly F&B report to Food and Beverage manager as per his/her instruction
• To assist in controlling the quality all food & beverage and operating materials used in the restaurant
V General
• Work as a host and personalize each guest individual to ensure everything is satisfactory and engage all our guests to review on TripAdvisor, Google and others
• Work closely with the team to ensure a greatest team work and motivation are always maintained and meet regularly each team individual to see if any possibility development and plan
• To handle the complaints of guests promptly and, if necessary, inform Food and Beverage Manager
• To set up and maintain a guest history record in coordination with the front office guest-relations staff.
• To ensure that equipment, which is out of order, defective or in need of repair is reported and listed in a maintenance list for Food and Beverage Manager to review and prioritize as per operation.
• To carry out other duties as and when requested by management.

• Basic Salary
• Service Charge
• Yearly Bonus
• Insurance
• Public Holiday
• Annual Leave
• Duty Meal
• Uniform and Laundry Service.