Assistant Restaurant Manager

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 result