Assistant Manager

OVERVIEW/BASIC FUNCTION:

Organize and supervise the outlet operation. Actively involved in promoting good relations with guests and

associates.

RESPONSIBILITIES:

• Co-ordinate the work of subordinates and maintains the established procedures and policies.
• Communicate efficiently with the kitchen.
• Help prepare training programmers for associates.
• Assist Restaurant Manager in training.
• Promote good working atmosphere with emphasis in guiding relations between subordinates.
• Enforce the personal appearance of the associates and punctuality.
• Greet guests, handle comments and problems whenever required and promotes sales to meet forecasted revenues.
• Recommend menu items and beverages to guests, as well as taking orders.
• Converse with guests to maintain a good relationship as well as extending personal touch.
• Make requisition for supplies in order to maintain stock level.
• Prepare weekly duty rosters.
• Take over the duties of the Restaurant Manager in his absence.
• Carry out any other duties as and when required by the Restaurant Manager.
• Input ideas and suggestion in menu planning and food promotion
• Implement training programmer and schedule
• To maintain and comply with HACCP and local government hygiene standards.
• To maintain and comply with brand, FORBES and LQA standards
• To continuously support direct supervisor assuring service complies with Brand, FORBES and LQA standards
• To assure the knowledge of both brand, FORBES and LQA standards
• Take ownership to represent the brand by applying brands standards at every occasion

QUALIFICATIONS:

Experience:

Minimum three years’ experience as a Supervisor / Captain, preferably in a luxury or ultra-luxury environment.

Education:

High school graduate, some college.

General Skills:

Must be able to perform job functions with attention to detail, speed and accuracy;

prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving

problems using good judgment; follow directions thoroughly; understand a guest’s

service needs; work cohesively with co-workers as part of a team; work with minimal

supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills:

Knowledge of various food service styles (i.e., French service, Russian service,

tableside flambé service, butler style service); ability to satisfactorily communicate in

English with guests, management and co-workers to their understanding; ability to

compute basic mathematical calculations; familiarity with food and beverage cost

controls.

Language:

Required to speak, read and write English, with fluency in other languages preferred.

Physical Requirements:

Must be able to exert physical effort, endure various physical movements throughout

the work areas, reach up and down, remain stationary at times throughout work

periods, and satisfactorily communicate with guests and co-workers to their

understanding.

Licenses & Certifications:

Minimum 21 years of age to serve alcoholic beverages.