Assistant Restaurant Manager

The Role

The successful candidates will report to the Restaurant Manager. He/she will be responsible for assisting in achieving the optimum level of guest satisfaction and departmental profitability in an atmosphere of high employee morale.

Key duties and responsibilities:

• Ensures the efficient & effective management of the whole Restaurant
• Assists in other Food & Beverage outlets when necessary
• Ensures compliance with all Game Plan Standards and adherence to five diamond standards.
• Ensures that labour costs, beverage cost and other expenses are in line with budgeted target
• Ensures that sanitation standards are maintained and the proper use of all equipment
• Develops an active “ Meet & Greet” programme for all Guests, entering the assigned Restaurant
• Promotes and encourages responsible alcohol service through training sessions
• Assists with ensuring the safety rules and regulations are adhered to and conducts monthly OS & E inventory
• Attends monthly Profit & Loss review meetings.
• Ensure proper use of all equipment
•  Ensure HOTSOS is effectively used to place all jobs. follow up and thru with Engineering on completion and weekly outlet walkabouts are done for follow up
• Ensures that weekly roster is posted at least 48 hours prior to the start of the work week
• Checks all champions for cleanliness, appearance and proper uniform.
• Conducts pre - shift briefing and after shift de- briefings
• Ensures that weekly training is conducted and weekly training reports are submitted to the Assistant Director/Director of Food & Beverage
• Perform miscellaneous duties and responsibilities as assigned by Food & Beverage Directors
• Checks all stations before, during and after shift to ensure compliance with Standard Operating Procedures
• Ensures adequate staffing for each area and that payroll is submitted for all champions on a weekly basis

• A recognized qualification in Hotel and Food & Beverage Management
• At least five years’ experience in managing Restaurant Operations, consistently delivering high service levels
• Strong leadership, organizational and people management skills
• Must be financially astute with regards to management and control of departmental budgets and expenses
• Detailed wine knowledge and training will be an asset
• The ability to function efficiently in a high pressured and fast paced environment.
• Excellent communication, interpersonal and computer skills
• Excellent organizational and time management skills.

It is a requirement that the candidate must have a flexible working style as long hours are required from time to time.