Assistant Outlet Manager

Under the guidance and supervision of the Restaurant Manager, and within the limits of established policies, oversees and directs all aspects of the restaurant operation.

Roles and Responsibilities:

• We expect that every guest in the restaurant is being granted full attention, reception and best possible care.
• Maintaining high quality standards
• That he is thoroughly with the sales-program and constantly informed on all promotions, novelties and changes in the sales-program

• Organizes the department in such a way that the department functions well, also during his absence
• Ensure that the rules stated in the “service staff duty manual” are executed in his outlet Performs special duties and protects as assigned by F&B manager and assistants

• Contributes to a continuous improvement of the entire operation.

• Maintain a good communication between restaurant and kitchen through the F&B manager

Build a disciplined, well harmonizing team especially in a view of:

• Careful introduction of new employees.

• Strict following of the general service requirements and basic service rules attached to this job description.

• Strict following of service standards attached to this job description.

• Strict following of closing and opening check lists attached to this job description (follow up).

• Strict following of cleaning check lists attached to this job description (follow up).

• Strict following of the shift handover checklist (follow up).

• Daily briefings of the shifts (early stage: pre and post briefings, in absence of the Restaurant Manager)

• Efficient scheduling of all employees

• Station schedule daily.

• Ensure a proper, correct order taking to speed-up service and that guests getting a right order on his dishes.

• Participate in order taking, sales efforts, service and guest relations
• Handle all complains generously and efficiently. Company principles.
• Ensures a working discipline and a smooth team work between service and other departments.
• Make sure that all rules and regulations according to guidelines are in use
• Organize replacements for absence in case of vacation, holidays, (holiday schedule for one year), illness and off-days.
• Ensure that set-up is done according to the manual.
• Evaluate the performance of each of his employees at least once a year.
• Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures
• Make out and sign the daily material orders.
• Ensures a careful handling of all restaurant material.
• Coordinates group movements, handling of vouchers and proper settlement of checks between cashier, front office and restaurant.
• Control and countersign all mistakes occurring within the ordering-system.