Assistant Restaurant Manager


Full job details

InterContinental Hotels & Resorts - Middle East & Africa
Job Type
Food & Beverage
Job Level


At InterContinental
Hotels Group, we own, operate and franchise more than 5000 hotels, offering more than half a million guest rooms in nearly 100 countries.  By bringing
your expertise and passion to any one of our brands, you will help us achieve our
vision : to be the most preferred, admired and successful hotel company the
world over.


At InterContinental Hotels & Resorts®      we want our guests to feel
special, cosmopolitan and In the Know which means we need you to:





  • Be charming by being
    approachable, having confidence and showing respect.
  • Stay in the moment by
    understanding and anticipating guests’ needs, being attentive and taking
    ownership of getting things done.
  • Make it memorable by being
    knowledgeable, sharing stories and showing your style to create moments that
    make people feel special.







Job overview




Manage the
restaurant operation to ensure quality service and standards while delivering a
guest experience that is unique. Ensure compliance with all local regulations
concerning health, safety, or other requirements.


Duties and responsibilities





Financial returns:





  • Participate in the preparation of the annual outlet operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labour costs.
  • In partnership with the F&B office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.
  • Ensure all credit and financial transactions are handled in a secure manner.










  • Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
  • Educate and train all team members in compliance with local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.
  • Ensures that all of the team are confident and familiar with all information regarding the Outlet, menu, Hotel and facilities.
  • Responsible for conducting effective departmental meetings on a regular basis and communicates information of importance to the team.
  • Attend regular Food and Beverage meetings to
    obtain and share information.



Guest Experience:





  • Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.
  • Ensure that the assigned restaurant is cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
  • Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
  • Interacts with Kitchen and Stewarding departments to ensure that the operation runs smoothly.
  • Oversees the SOP manual for the Outlet.
  • Communicates with the Head Chef on a daily basis regarding menus and special requests for guests
  • Has a thorough knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite and helpful manner.
  • Has a thorough knowledge of all Hotel facilities and is able to answer guest questions in a quick, polite and helpful manner.







Responsible business:







  • Manage the restaurant marketing programme for the hotel; maintain system-wide food and beverage marketing programmes and promotions. Monitor local competitors
  • Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
  • Ensure the security and proper storage of food and beverage products, inventory and equipment, and replenish supplies in a timely and efficient manner while minimising waste.
  • Perform other duties as assigned. May also serve as manager on duty.

















This is
a middle management food and beverage job in a full-service hotel. Supervises a large
number of team members in one or two food and beverage outlets, kitchens, and
may include banquet facilities that cater to 200 people or less. May oversee
one or more subordinate assistant managers or supervisors.






















  • Preferably qualification in Hospitality Management.


  • 2-3 years experience a similar position or a related
    field with a proven track record of success.
  • Experience in a 5 star luxury hotel company is


  • Excellent written and spoken communication skills in English, particularly to deal effectively with people from diverse backgrounds. second language skills desired( Arabic, German, Russian)
  • Ability to work as part of a diverse team with colleagues from different
    cultures and countries.
  • Ability to maintain high
    confidentiality in regards to guest privacy and any related hotel matters.
















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