Assistant Restaurant Manager (Thai National)

Dubai Marina
competitive salary and package
09 Jan 2017
04 Feb 2017
Job Level
  1. To prepare schedules for all personnel according to the forecast and within the limits of the staffing guide, to ensure adequate manpower at all times and under the guidance of the Outlet Manager.
  2. To recommend hiring, promotions and dismissal to the Outlet Manager.
  3. To ensures proper maintenance and cleanliness of all areas of the outlet.
  4. To be involved in planning of promotions, beverage purchases and pricing under the supervision of the Outlet Manager.
  5. To ensure sanitary conditions according to Health codes and Hotel standards.
  6. To supervise the daily operation under standards fixed by Hotel Management and Outlet Manager.
  7. To advise and consult with Outlet Manager and Head Waiter with regards to all service matters.
  8. To supervise all personnel constantly observing attitude towards colleagues and guests.
  9. To define training needs and propose training programs in co-relation with Outlet Manager. Continuously trains subordinates to achieve highest professionalism.
  10. To ensure correct handling of equipment to minimize breakages and losses.
  11. To inspect all areas daily before opening according to fixed standard checklist and ensures full adherence of the closing duties.
  12. To enforce and maintain all policies and procedures under the guidance of the Outlet Manager.
  13. To ensure that all HR and training standards are maintained within the outlet.
  14. To prepare requisitions for beverages, condiments, general supplies and guest supplies, taking into consideration established par stocks.
  15. To participate actively in the creation of new drinks, snacks and improve presentations to achieve the overall objectives and propose variations to the Outlet Manager.
  16. To constantly be aware of the food and beverage cost of sale.
  17. To provide consumption data for purchasing purposes in correlation with Head Waiter.
  18. To maintain standards specification for all beverages/food and cocktails under the guidance of the Outlet Manager.
  19. To adhere to fixed grooming standards as per Hotel and Outlet policy.
  20. To replace the Outlet Manager on his/her absence as fully in charge of the bar operation.
  21. To assist the Outlet Manager in ensuring that full respects of dress code and entrance procedures are fully adhere to.
  22. To assist the Outlet Manager in ensuring that sound and lighting levels are always adhere to as per fixed standards.
  23. To inspect all fridges and stores to check expiry dates on all times.
  24. To observe opening and closing hours of the bars according to the law and company standards.
  25. To ensure correct control of food and beverage to avoid wastage and spoilage in correlation with Head Waiter.
  26. To perform any other duties assigned by the Outlet Manager.
  27. To carry out an internal induction and training course, in liaison with the Outlet Manager when a new member of the Bar and Service staff arrives.
  28. To give refresher and SOP training to all staff on a regular basis ensuring of consistency on standards at all times.
  29. To ensure that all health, hygiene and HACCP standards are strictly adhered to at all times.