Assistant Manager - Restaurant

Overview

Position Objective : An Assistant restaurant manager’s primary role is to manage and control the day to day restaurant operations.

Responsibilities

• Ensure that FOH and BOH staffs are familiar with the day’s requirement.
• Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operation standards.
• Coordinate with all related parties during the Pre-opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of staffing, training, stocking, menu, budgets, Marketing Plan, and all other aspects of operations.
• Ensure that all staff is treated fairly and with commonly accepted courtesy.
• Ensure that timetables, leave rosters and attendance registers are up-to-date.
• Coordinate with the executive chef and bartender for new menus as needed and to create a wide variety of new dishes and beverage list.
• Ensure that all communications between restaurant and kitchen run smoothly.
• Ensure that all purchased orders have been delivered and stored.
• Responsible for the Profit and Loss statement of the restaurant.
• Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both Floors.
• Manage the prompt, efficient and courteous serving of food and beverage in the restaurant.
• Schedule working hours of all service staff, taking into consideration volume of expected business (reservations and timetables) and ensure that attendance registers are kept daily and that any absenteeism is immediately brought to the attention of HR.
• Ensure that all staff are informed about disciplinary procedures and the handling of grievances.
• Order supplies and ensure that stocks are ordered to the correct quantities, quality and price.
• Manage all administration procedures and ensure that all documents are sent to the accounts department promptly for processing.
• Ensure that expenses are within budget limits.
• Manage the Tips division.
• Control and manage the monthly inventory.
• Manage the day to day functions of all restaurant employees, facilities, daily stock checks / stock takes and sales.
• Ensure that all stocks are kept securely and under the correct conditions applicable to each type of commodity stored.
• Manage the daily briefing with the staff to ensure smooth running of the service sequences.
• Hold weekly meetings with the Managing Partner to ensure that operations are proceeding as planned and that any special arrangements are properly communicated.
• Responsible for the PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of Restaurant.
• Generate weekly, monthly and quarterly reports on all aspects of restaurant operations, including budgets, cost breakdowns and sales breakdowns (per food categories, customer profile, menu items, days of the week, etc.).
• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.
• Financial Management : To achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implement corrective measures where necessary to produce positive business results.

General

#J-18808-Ljbffr