Our client a leading 5 Star Hotel is currently looking for an experienced assistant restaurant manager.

Successful applicant will be responsible for, Head Waiters/Sommeliers, Chef de Rang, Commis Waiters/Waitresses, Reservation Persons, Receptionists/Host, Cloakroom staffs.

Liaison with: Head Chef and other Head of Departments

Room Service Manager and Receptionists / Order-takers

Job Description Summary

Supervise, co-ordinate, plan, and participate in all the activities of The Brasserie and to ensure smooth, efficient and professional service by communicating with staffs, kitchen and guests. The role is a Head of Department position in the absence of the Restaurant Manager, so absolute flexibility and leadership are vital elements. The Assistant Manager is a key person who works opposite shifts to the Restaurant Manager from breakfast to week-end duties

Duties & Responsibilities

•          The Assistant Manager is responsible for supervising and co- ordinating all activities of personnel engaged in preparing and serving food and beverage; and to implement and maintain standards in the Brasserie. To work in conjunction with set defined standards, (SOP) which will have to be monitored, evaluated and up dated.

•          Interviewing and recruiting the right profile Candidates with maximum customer interaction skills in conjunction with Restaurant Manager.

•          To ensure complete & thorough menu knowledge of the food & beverage items for all service periods. Evaluate and give recommendations of all kinds to the Head Chef. Excellent relations with Head Chef is the example for the rest of the Team.

•          To maintain the highest standard of cleanliness, the maintenance of furnishings & equipment (with the aid of the Maintenance Manager), and the proper set up of The Brasserie and connected areas or pantries.

•          To ensure guest satisfaction through high quality service and good public relations in all service period i.e. from Breakfast to after Theatre dinners, guest satisfaction and recognition become second to none. Everyone is a Sales person and you become a Host.

•          To promote The Brasserie to establish a loyal and regular customer base, maintain a regular customer database and personalize customer service. Handle customer complaints and take necessary action to remedy situation with your Manager.

•          Ensure all guest checks are correctly posted at the end of each meal period, alongside Cashiering, Reception duties.

•          To ensure that training of all staff is carried out in line with company policies. Training records and succession planning to be available and up to date at all times.

•          To adhere to reporting procedures and keep staff costs in line with budget. Financial awareness and understanding budgets is a must. You are accountable for the maximisation of Profits

•          To ensure restaurant staffs are performing duties correctly, efficiently and to the best of their ability.

•          To represent Leadership and ensure motivation of staffs, focusing on multi-skills development and total flexibility of staffs and Management.

•          Attend all meetings and training as required, and to provide support to the Operations Manager.

•          To ensure that all staff maintains the highest standards of personal hygiene & grooming in line with company policy. To ensure team briefings are carried out before each service period

•          To ensure that disciplinary and grievance procedures are followed according to company policy.

•          To attend daily update and weekly management meetings to discuss and solve operational problems & to establish strategies for improvement & development.

To ensure you have a thorough understanding of and adhere to laws and regulations regarding licensing, food safety, health & safety & fire regulations.