Assistant Restaurant Manager

Duties and Responsibilities Assistant Manager:-

1. In the absence of the Restaurant Manager carry out the daily operation
2. In conjunction with the Food and Beverage Manager/Restaurant Manager constantly monitor the quality and presentation of all food items, liaising with Executive/Sous Chef to ensure the same.
3. Ensure guests are given prompt, attentive and unobtrusive service at all times.
4. Perform related service duties as required throughout service periods.
5. Conduct all stocktake and equipment inventory with Restaurant Manager as required.
6. Whenever appropriate and opportune, in accordance with procedures, ensure that up-selling of food and beverage items is undertaken, giving guests the opportunity of partaking of all food and beverage options open to them and maximising profitability of outlets.
7. Ensure all procedures in regards to wastage and transfers are carried out.
8. Undertake to deal with any guests complaint in a professional, helpful and friendly manner at all times and immediately advise Restaurant Manager of the situation (contact the Food and Beverage Manager in the Restaurant Manager's absence).
9. Any other duties as requested by the Restaurant or Food and Beverage Manager due to business demands.
10. Oversee the supervision of all staff in all Restaurant areas and ensure that Company policies and procedures are followed at all times, and that Company standards are being upheld. Report any concerns first to the Restaurant Manager if needing any further action see the Food and Beverage Manager