Assistant Restaurant Manager (French - Specialty Restaurant)

As the Assistant Restaurant Manager, you’ll assist to manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and co-ordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to local regulations concerning health, safety or other compliance requirements, as well as brand standards and local policies and procedures 

Your day-to-day: 

People   

• Assisting the Restaurant Manager in his duty 

• Oversee the implementation of standards as detailed in the departmental standards and procedures manual 

• Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers  

• Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues  

• Train colleagues to make sure they deliver with compliance and to the standards we expect  

• Recommend or initiate any HR elated actions where needed 

Guest Experience  

• Make sure all food and beverage facilities are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs  

• Aware of requirements in terms of food safety and hygiene standards and checks that these standards are implemented and maintained in all service and guest areas and take any necessary corrective action 

• Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction 

 Financial  

• Involved in the establishing, following and monitoring of financial plans 

• Monitor and implement control procedures 

• To be revenue driven and cost conscious 

• To ensure that billing is accurate at all times in all the outlets 

• Encourage productivity and operational excellence and efficiency 

• Drive promotions that deliver great dining experiences for guests at a good value 

Responsible Business  

• Manage outlet food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions  

• Keep an eye on competitor activity/ industry innovation. Review and work on menu design and concepts with Chef  

• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste  

• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment  

• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done 

Accountability    

Number of employees supervised – 

• Direct  - Food and Beverage Supervisors / Food and Beverage Attendants   

Annual Operating Profit/Payroll Budget –  

• Restaurant Revenue Target 

Key Metrics –  

• Restaurant Revenue Target 

• Employee Satisfaction Survey 

What we need from you? 

• Bachelor’s degree/ higher education qualification in Hotel Management, culinary arts/ equivalent  

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience 

• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law 

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.