Assistant Restaurant Manager

Key Accountabilities • Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed. • Perform, during rush hour and upon need, the tasks of greeting, taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly. • Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant. • Handle customers’ complaints appropriately while ensuring continuous client satisfaction. • Monitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overview the restaurant’s set targets taking necessary measure to meet them. • Manage all operations relating to restaurant's function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department. • Monitor performance of stewards and handle tips calculation and distribution. • Controls inventory, monitors revenues and modifies procedures and prices. Qualifications, Experience, Knowledge • Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management • 3 - 5 years of experience in F&B operations, out of which 1 - 2 years in a managerial role • Fluency in English • Proficiency in MS Office