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Assistant Restaurant Manager

  • Seychelles, Africa
  • Competitive & Benefits

Job Brief

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.

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 Constance Lemuria 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 F&BM/AF&BM.
  • 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 Team Members
  • According to F&BM/AF&BM instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
  • Make any suggestions to F&BM/AF&BM which will improve Outlet profitability.
  • Establish and maintain effective employee relations.
  • Conducts, under the guidance of the F&BM, AF&BM, 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 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, missing dishes, etc.
  • Conduct pre-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 F&BM/AF&BM.
  • In cooperation with F&BM/AF&BM, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
  • Make any suggestion to F&BM/AF&BM likely to improve service quality.
  • Send daily outlet logbook to F&B office.

Candidate Requirements :

  • 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 the workplace.
  • 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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