Assistant Restaurant Manager

Under the guidance and supervision of the Restaurant Manager, and within the limits of established poli-cies, oversees and directs all aspects of the restaurant operation

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

• Contributes to a continuous improvement of the entire operation.

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

          - 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.

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

• 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.
• Any other duties that may be assigned by the Line Manager

Training:

• Conducts On the Job Training
• Gives 10 min daily training during team briefing

 General

• Keep all restaurant furnishings clean and polished in accordance with the cleaning schedule.

• All damaged furniture and machines are repaired with a maintenance request.
• Controls and reports all defective lighting, fixtures and other electrical matters.
• Control and ensures cleanliness of the guest restroom facilities at least twice a day.
• Controls all restaurant material and eliminates chipped, broken or cracked dishes.