Assistant Restaurant Manager

Responsibilities:

Assist restaurant manager to create a pre-opening training plan for front of house operations including breakfast, lunch, dinner. Achieve company objectives in sales, service, quality, appearance, and sanitation of the establishment by training colleagues while maintaining a positive and productive working environment. Have a thorough understanding of the outlet's concept, menus and food and beverage offerings, and be able to explain them to guests. Ensure that all front-of-house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program.  Oversee and ensure that company policies on employment performance appraisals are followed and completed in a timely manner.  Address guest issues during service according to company procedure, and report to the Restaurant Manager or Food and Beverage Manager. Ensure compliance with all food and beverage policies, standards, and procedures, including food handling and sanitation standards.  Understand health and safety requirements and manage colleague behaviour in accordance with regulations.  Manage operation inventory control.  Coordinate closely with the kitchen and front-of-house teams to ensure efficient service, maintain food quality, align communication regarding menu changes, availabilities and specials.  Maintain high team morale and team spirit within the department.  Establish and implement all necessary training processes, providing guidance and support to team members through coaching and celebration. Manage staffing levels to meet guest service standards, operational needs, and financial objectives.  Continuously improve colleague retention.  Ensure point-of-sale systems are always updated and maintained with complete accuracy.  Support public relations opportunities to promote the restaurant.  Monitor and analyse sales, expenses, and other key performance indicators to identify areas for improvement and implement corrective actions as needed.  Ensure that expenses and requisitions are in line with budget and forecast.  Handle cash, credit card, and other forms of payment accurately and efficiently, and process transactions using the point-of-sale (POS) system. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy.  Talk with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.  Be well-versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.  Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.  Maximise sales opportunities throughout the bar, restaurant, and hotel.  Be well-presented at all times and represent the external face of the restaurant.  Carry out all tasks in a reasonable timeframe to ensure the smooth running of the areas. 

Other Responsibilities

Ensure a service-oriented culture focusing on guests’ needs Be well versed in the hotel’s fire and life safety emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Build strong working relationships with other hotel departments Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress Maintain the highest standard of personal appearance and cleanliness

Competencies

Comfortable with busy high-quality operations, managing multi tasks as well as having strong interpersonal skills Strong leadership, interpersonal and training skill Acts as role model to demonstrate appropriate behaviours Creative and passionate Standard brand passion and ambassador Hands on  Up to date with market trends Good communication and customer contact skills  Luxury service oriented with an eye for detail Ability to work well in stressful and high-pressure situations A team player and self-starter

Knowledge and Experience

Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC. Minimum 2 years’ experience in a restaurant group or luxury hotel chain. Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service. Enjoys problem solving. Team oriented approach to management with a mindset of open communications. Capable of building and managing relationships with multiple departments as well as key customers. Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs. Have a well-groomed, professional appearance. Assist restaurant manager to create a pre-opening training plan for front of house operations including breakfast, lunch, dinner. Achieve company objectives in sales, service, quality, appearance, and sanitation of the establishment by training colleagues while maintaining a positive and productive working environment. Have a thorough understanding of the outlet's concept, menus and food and beverage offerings, and be able to explain them to guests. Ensure that all front-of-house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program.  Oversee and ensure that company policies on employment performance appraisals are followed and completed in a timely manner.  Address guest issues during service according to company procedure, and report to the Restaurant Manager or Food and Beverage Manager. Ensure compliance with all food and beverage policies, standards, and procedures, including food handling and sanitation standards.  Understand health and safety requirements and manage colleague behaviour in accordance with regulations.  Manage operation inventory control.  Coordinate closely with the kitchen and front-of-house teams to ensure efficient service, maintain food quality, align communication regarding menu changes, availabilities and specials.  Maintain high team morale and team spirit within the department.  Establish and implement all necessary training processes, providing guidance and support to team members through coaching and celebration. Manage staffing levels to meet guest service standards, operational needs, and financial objectives.  Continuously improve colleague retention.  Ensure point-of-sale systems are always updated and maintained with complete accuracy.  Support public relations opportunities to promote the restaurant.  Monitor and analyse sales, expenses, and other key performance indicators to identify areas for improvement and implement corrective actions as needed.  Ensure that expenses and requisitions are in line with budget and forecast.  Handle cash, credit card, and other forms of payment accurately and efficiently, and process transactions using the point-of-sale (POS) system. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy.  Talk with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.  Be well-versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed.  Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always.  Maximise sales opportunities throughout the bar, restaurant, and hotel.  Be well-presented at all times and represent the external face of the restaurant.  Carry out all tasks in a reasonable timeframe to ensure the smooth running of the areas. 

Other Responsibilities

Ensure a service-oriented culture focusing on guests’ needs Be well versed in the hotel’s fire and life safety emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Build strong working relationships with other hotel departments Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress Maintain the highest standard of personal appearance and cleanliness

Competencies

Comfortable with busy high-quality operations, managing multi tasks as well as having strong interpersonal skills Strong leadership, interpersonal and training skill Acts as role model to demonstrate appropriate behaviours Creative and passionate Standard brand passion and ambassador Hands on  Up to date with market trends Good communication and customer contact skills  Luxury service oriented with an eye for detail Ability to work well in stressful and high-pressure situations A team player and self-starter

Knowledge and Experience

Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC. Minimum 2 years’ experience in a restaurant group or luxury hotel chain. Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service. Enjoys problem solving. Team oriented approach to management with a mindset of open communications. Capable of building and managing relationships with multiple departments as well as key customers. Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs. Have a well-groomed, professional appearance.

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