The Assistant Restaurant Manager assists the Restaurant Manager in all his duties and responsibilities and is called to replace him/her as the head of outlet whenever he/she is absent.
Fixed Term Contract
Duties And Responsibilities:
Must be familiar with procedures and standards of the assigned outlet.
Plan, control and coordinate Outlets organization and activity.
Apply and ensure application of standards and procedures set by Lemruia Resort of Seychelles and those resulting from the Hotel’s Food and Beverage policy.
Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from Restaurant Manager/ Assistant F&B Manager
Apply and ensure application of procedures and regulations concerning hygiene and safety.
Make sure that all material and equipment made available to the Outlet is correctly used.
Make concerted effort to report and control breakage.
Participate in inventory taking at scheduled times.
Attends and contributes to the daily Food and Beverage meeting.
Establish the Rota for the staff
According to Restaurant Manager/ Assistant F&B Manager instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
Make any suggestions to Restaurant Manager / Assistant F&B Manager which will improve Outlet profitability.
Establish and maintain effective employee’s relation.
Conducts, under the guidance of the Restaurant Manager/ Assistant F&B Manager such functions as interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and products.
Performs related duties and special project as assigned.
Controls and regulates costs associated with outlet
Before and after each service, check Restaurant cleanliness and set-up.
Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.
Participate in service as necessary to ensure agreed standards are met.
Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, not available etc.
Conduct pre and post meal briefing.
Take responsibility for reception and service quality, supervised directly by the Restaurant Manager.
Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to Restaurant Manager/ Assistant F&B Manager.
In cooperation with Restaurant Manager/ Asst F&B Manager, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
Make any suggestion to Restaurant Manager/ Asst F&B Manager likely to improve service quality.
Send daily outlet daily report to F&B office in the absence of Restaurant Manager.
Any other duties assigned by the management.
Diploma/Degree in F& B Service Operations/ Hospitality Management
Minimum 2-3 years’ experience as Assistant Restaurant Manager level in 5* resort environment.
Demonstrates energy and enthusiasm at work place.
Is courteous and helpful to colleagues and guests.
Demonstrates dedication and commitment to the role.
Be fully conversant with all health and safety and hygiene procedures.
Have excellent communication and leadership skills.
He or She will be highly motivated, have a passion for providing a luxury experience for all our guests, be solution oriented and be able to inspire creativity at all levels.
Previous food and beverage experience at a leadership level is essential.
Have excellent communication, leadership, and financial skills.
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