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assistant restaurant manager

Hilton

<div>Assistant Restaurant Manager
An Assistant Restaurant Manager oversees all Food and Beverage operations, including Restaurants, Bars, Caf&eacute;, Room Service, Conference and Banqueting and Kitchens to ensure high standards of quality and service. 
What will I be doing? 
As an Assistant Restaurant Manager, you will oversee all Food and Beverage operations including Restaurants, Bars, Cafe, Room Service, Conference and Banqueting and Kitchens to ensure quality and service by performing the following tasks to the highest standards:<ul>
<li>Manage the food and beverage service to consistently meet high standards as defined by the hotel and Hilton brand standards</li>
<li>Effectively control the flow of customers and the interaction between the front and back-of-house throughout service</li>
<li>Ensure Team Members maximize all sales opportunities</li>
<li>Ensure Team Members consistently maintain brand standards and high levels of customer service</li>
<li>Handle all customer inquiries in an appropriate and professional manner</li>
<li>Accurately manage all transactions during service</li>
<li>Manage Team Member schedules, stock, and wastage levels</li></ul>
What are we looking for? 
An Assistant Restaurant Manager serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous experience in organizing food and beverage service in a range of outlets</li>
<li>Experience in supervising a team</li>
<li>Ability to demonstrate delegation skills</li>
<li>Flexibility to respond quickly and positively to a range of work situations</li>
<li>A passion for developing others to be part of a winning team</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Assistant Restaurant Manager

Raffles

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Key Responsibilities<ul><li>
Ensure correct grooming standards are followed at all times</li><li>
Responsible for the smooth operation of the outlet</li><li>
Follow the Care Programme at all times</li><li>
Follow up on all financials, LQA, Forbes and TrustYou targets</li><li>
Is aware of the daily, monthly and yearly financial targets</li><li>
Actively and actively contributes towards the achievement of financial targets</li><li>
All issues and negative guest feedback need to be properly reported on Glitch system</li><li>
Following up on opening and closing checklists</li><li>
Maintains the HACCP &amp; FIFO standards as required by the regional governing body</li><li>
Handle financial procedures according to guidelines set by the finance department</li><li>
Responsible for linking all facets of service, cuisine and entertainment</li><li>
Assume the responsibility of daily operations</li><li>
Handles security incidents, guest complaints with confidence and in a professional manner and reports it timely manner to the direct supervisor</li><li>
Assist daily briefings for all staff prior to commencement of shift</li><li>
Ensure all appropriate equipment is on hand for each service period</li><li>
Assist the Restaurant General Manager on trainings, grooming check and selection of casual labour (if needed)</li><li>
Should be creative, confident and prepared to think outside of the box</li><li>
Following the personal development plan set by the direct supervisor</li><li>
Ensure the operational inventory is always accounted for and in immaculate condition</li><li>
Ensure the outlet is maintained at the highest levels</li><li>
Create opportunities for upselling products</li><li>
Develop the direct team to strive for excellence</li><li>
Inspires heartists to create a flow of new and &lsquo;improved&rsquo; ideas</li><li>
Follow Hotel Evacuation Policy in case of an Emergency</li><li>
Ensure awareness and delivers the optimum levels of service and guest satisfaction</li><li>
Establish and maintain effective communication across all divisions</li><li>
Lead by example through a passionate, hands on approach</li><li>
Assist with collecting information for the monthly P&amp;L review</li></ul> 
Qualifications 
Qualifications:<ul><li>
Previous experience in restaurant management or supervisory role preferred.</li><li>
Strong leadership and team management skills.</li><li>
Excellent communication and customer service abilities.</li><li>
Knowledge of food safety and hygiene regulations.</li><li>
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.</li><li>
Basic financial and inventory management skills.</li><li>
Flexible schedule including evenings, weekends, and holidays.</li><li>
Relevant certifications (e.g., Food Safety) are a plus.</li></ul></div>

VOCO

<div>Your day to day<ul><li>Manage, motivate and train front line staff to achieve consistently high standards of customer service in accordance with company policies.</li><li>Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.</li><li>Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.</li><li>Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.</li><li>Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates</li><li>Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.</li><li>Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.</li><li>Receive and act on customer feedback. Ensure formal internal escalation procedures are in place to receive and act on complaints through effective service recovery procedures including personal intervention to achieve appropriate resolutions.</li><li>Build and maintain a culture of high quality customer service in all aspects of the F&amp;B operations in accordance with company standards.</li><li>Maintain awareness of current and future trends in the food service industry and be prepared to make well considered recommendations to introduce changes that will benefit the F&amp;B operations in support of the company&rsquo;s customer service and financial objectives.</li><li>Be hands on for all major events, functions and banquets and day to day operations.</li><li>Actively lead marketing and promotional activities in consultation with the hotel sales department in support of the company&rsquo;s customer service and financial objectives.</li><li>Introduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.</li><li>Regularly review the menu in consultation with the Head Chef to replace slow selling items with higher sales volume dishes that are accurately costed to achieve forecast profit margins.
</li></ul>What we need from you
FINANCIAL RETURN<ul><li>Achieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)</li><li>Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&amp;B operations objectives.</li><li>Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.</li><li>Ensure daily cashiering reports are properly audited and that all transactions/postings for the F&amp;B outlets are correctly recorded including supporting documents for rebates, adjustments, management use and city ledger accounts.</li><li>Monitor and maintain operating supplies and equipment inventory</li><li>Prepare and submit the annual F&amp;B budget in accordance with internal reporting guidelines.</li><li>Research, prepare and submit the annual CAPEX budget in consultation with the finance department</li><li>Ensure minimum stock levels/inventory management controls are adhered to at all times to facilitate the uninterrupted operation of the F&amp;B department.</li><li>Conduct periodic inventory of stock, OSE, consumables and F&amp;B assets in coordination with the finance department.</li><li>Initiate and implement promotional activities, sales/yield strategies and selling techniques to enhance average cover spend, capture rates and revenue targets.</li><li>Submit monthly food and beverage reports including forecast reports on time</li><li>Achieve revenue and profit targets in accordance with the approved F&amp;B budget</li><li>Achieve a customer satisfaction index score of 85%</li><li>Achieve F&amp;B cost of sales and expense item targets</li><li>Achieve F&amp;B staff development and training targets</li><li>Achieve F&amp;B department staff engagement score (VOF) of 85%</li><li>Complete periodic supplier reviews in accordance with the annual business plan and in accordance with company policy</li><li>Innovation and business development</li><li></li></ul>
RESPONSIBLE BUSINESS<ul><li>Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures</li><li>Comply with all occupational health and safety policies and procedures</li><li>Attend all scheduled meetings and carry out required actions.</li><li>Communicate and follow through with concerned departments to address any and all hygiene, maintenance, IT, human resources, financial and communications issues.</li><li>Delegate workload to subordinates fairly and consistently while continually striving to improve product and service delivery</li><li>Conduct regular supplier reviews in accordance with company guidelines to ensure the hotel achieves best quality and best price in all dealings.</li><li>Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.</li><li>Maintain a positive and professional attitude at all times</li></ul><div>
</div>What we need from you
GENERAL<ul><li>Communicate effectively (written and verbal) with all other departments.</li><li>Attend trade shows, promotions, client meetings, sales calls and other related interactions with outside parties to establish awareness of and to promote sales.</li><li>Attend meetings, training sessions and any other required meeting or training session.</li><li>Innovate and introduce new concepts and ideas to continuously develop the F&amp;B services.</li><li>Ensure safe work practices are adopted at all times and report any OHS concerns immediately to your direct manager or HR Manager.</li><li>Proactively display and embrace the company&rsquo;s ROC.IT core values</li><li>Performs any additional or special duties, as directed by the management including acting as hotel manager on duty on a rotating roster</li></ul>
PERSONAL CHARACTERISTICS
Education and Experience<ul><li>Hold an under graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute</li><li>Possess a minimum of 4-5 years&rsquo; food and beverage experience in a high quality multi-outlet environment with exposure to all facets of catering and food service including banquets, conferences, room service and a la carte restaurants</li><li>Minimum of 3 years&rsquo; experience as an assistant manager F&amp;B in a 5-star hotel</li><li>Must demonstrate positive career progression including prior responsibility for the financial performance of job role performed</li></ul>
Technical/ Skills<ul><li>Able to interpret and act on all financial reporting aspects of the F&amp;B department</li><li>Practical understanding of customer behaviour, effective promotional activities, service leadership and people management skills</li><li>Able to initiate and execute strategies in support of operational requirements</li><li>Well-developed salesmanship</li><li>Able to control expenses and identify revenue generating concepts.</li><li>Competent use of Microsoft Word, Excel and email applications, Micros POS and F&amp;B Materials Control system</li><li>Effective communicator with competent verbal and written English language skills</li><li>Effective organisational and co-ordinating skills, able to manage multiple assignments and projects</li><li>Technically proficient food and beverage service skills.</li></ul>
Personal Attributes<ul><li>&lsquo;Can do&rsquo; attitude and high levels of energy</li><li>Team oriented with an ability to engage and lead others</li><li>Self-motivated and able to take the initiative</li><li>Customer service focused</li><li>Professionally groomed</li><li>Ability to adapt to change, asses and make decisions using available information and follow through to conclusion</li><li>Ability to remain calm under pressure</li><li>Able to commit to work according to the demands of the business</li><li>Socially confident and outgoing</li></ul><div>
</div>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

IHG Hotels & Resorts

<div>
 <ul>
 <li>
 Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.
 </li>
 <li>
 Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.
 </li>
 <li>
 Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.
 </li>
 <li>
 Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates
 </li>
 <li>
 Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.
 </li>
 <li>
 Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.
 </li>
 <li>
 Receive and act on customer feedback. Ensure formal internal escalation procedures are in place to receive and act on complaints through effective service recovery procedures including personal intervention to achieve appropriate resolutions.
 </li>
 <li>
 Build and maintain a culture of high quality customer service in all aspects of the F&amp;B operations in accordance with company standards.
 </li>
 <li>
 Maintain awareness of current and future trends in the food service industry and be prepared to make well considered recommendations to introduce changes that will benefit the F&amp;B operations in support of the company&rsquo;s customer service and financial objectives.
 </li>
 <li>
 Be hands on for all major events, functions and banquets and day to day operations.
 </li>
 <li>
 Actively lead marketing and promotional activities in consultation with the hotel sales department in support of the company&rsquo;s customer service and financial objectives.
 </li>
 <li>
 Introduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.
 </li>
 <li>
 Regularly review the menu in consultation with the Head Chef to replace slow selling items with higher sales volume dishes that are accurately costed to achieve forecast profit margins.
 
 
 </li>
 </ul>
 
 What We Need From You
 
 
 
 
 FINANCIAL RETURN
 
 
 
 <ul>
 <li>
 Achieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)
 </li>
 <li>
 Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&amp;B operations objectives.
 </li>
 <li>
 Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.
 </li>
 <li>
 Ensure daily cashiering reports are properly audited and that all transactions/postings for the F&amp;B outlets are correctly recorded including supporting documents for rebates, adjustments, management use and city ledger accounts.
 </li>
 <li>
 Monitor and maintain operating supplies and equipment inventory
 </li>
 <li>
 Prepare and submit the annual F&amp;B budget in accordance with internal reporting guidelines.
 </li>
 <li>
 Research, prepare and submit the annual CAPEX budget in consultation with the finance department
 </li>
 <li>
 Ensure minimum stock levels/inventory management controls are adhered to at all times to facilitate the uninterrupted operation of the F&amp;B department.
 </li>
 <li>
 Conduct periodic inventory of stock, OSE, consumables and F&amp;B assets in coordination with the finance department.
 </li>
 <li>
 Initiate and implement promotional activities, sales/yield strategies and selling techniques to enhance average cover spend, capture rates and revenue targets.
 </li>
 <li>
 Submit monthly food and beverage reports including forecast reports on time
 </li>
 <li>
 Achieve revenue and profit targets in accordance with the approved F&amp;B budget
 </li>
 <li>
 Achieve a customer satisfaction index score of 85%
 </li>
 <li>
 Achieve F&amp;B cost of sales and expense item targets
 </li>
 <li>
 Achieve F&amp;B staff development and training targets
 </li>
 <li>
 Achieve F&amp;B department staff engagement score (VOF) of 85%
 </li>
 <li>
 Complete periodic supplier reviews in accordance with the annual business plan and in accordance with company policy
 </li>
 <li>
 Innovation and business development
 
 
 </li>
 </ul>
 
 RESPONSIBLE BUSINESS
 
 
 
 <ul>
 <li>
 Comply with and ensure adherence to all of the hotel&rsquo;s policies and procedures
 </li>
 <li>
 Comply with all occupational health and safety policies and procedures
 </li>
 <li>
 Attend all scheduled meetings and carry out required actions.
 </li>
 <li>
 Communicate and follow through with concerned departments to address any and all hygiene, maintenance, IT, human resources, financial and communications issues.
 </li>
 <li>
 Delegate workload to subordinates fairly and consistently while continually striving to improve product and service delivery
 </li>
 <li>
 Conduct regular supplier reviews in accordance with company guidelines to ensure the hotel achieves best quality and best price in all dealings.
 </li>
 <li>
 Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties.
 </li>
 <li>
 Maintain a positive and professional attitude at all times
 
 
 </li>
 </ul>
 
 GENERAL
 
 
 
 <ul>
 <li>
 Communicate effectively (written and verbal) with all other departments.
 </li>
 <li>
 Attend trade shows, promotions, client meetings, sales calls and other related interactions with outside parties to establish awareness of and to promote sales.
 </li>
 <li>
 Attend meetings, training sessions and any other required meeting or training session.
 </li>
 <li>
 Innovate and introduce new concepts and ideas to continuously develop the F&amp;B services.
 </li>
 <li>
 Ensure safe work practices are adopted at all times and report any OHS concerns immediately to your direct manager or HR Manager.
 </li>
 <li>
 Proactively display and embrace the company&rsquo;s ROC.IT core values
 </li>
 <li>
 Performs any additional or special duties, as directed by the management including acting as hotel manager on duty on a rotating roster
 
 
 </li>
 </ul>
 
 PERSONAL CHARACTERISTICS
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 Hold an under graduate degree in Hotel and Restaurant Management, Catering Management and/or formal hospitality industry qualifications at a recognized institute
 </li>
 <li>
 Possess a minimum of 4-5 years&rsquo; food and beverage experience in a high quality multi-outlet environment with exposure to all facets of catering and food service including banquets, conferences, room service and a la carte restaurants
 </li>
 <li>
 Minimum of 3 years&rsquo; experience as an assistant manager F&amp;B in a 5-star hotel
 </li>
 <li>
 Must demonstrate positive career progression including prior responsibility for the financial performance of job role performed
 
 
 </li>
 </ul>
 
 Technical/ Skills
 
 
 
 <ul>
 <li>
 Able to interpret and act on all financial reporting aspects of the F&amp;B department
 </li>
 <li>
 Practical understanding of customer behaviour, effective promotional activities, service leadership and people management skills
 </li>
 <li>
 Able to initiate and execute strategies in support of operational requirements
 </li>
 <li>
 Well-developed salesmanship
 </li>
 <li>
 Able to control expenses and identify revenue generating concepts.
 </li>
 <li>
 Competent use of Microsoft Word, Excel and email applications, Micros POS and F&amp;B Materials Control system
 </li>
 <li>
 Effective communicator with competent verbal and written English language skills
 </li>
 <li>
 Effective organisational and co-ordinating skills, able to manage multiple assignments and projects
 </li>
 <li>
 Technically proficient food and beverage service skills.
 
 
 </li>
 </ul>
 
 Personal Attributes
 
 
 
 <ul>
 <li>
 &lsquo;Can do&rsquo; attitude and high levels of energy
 </li>
 <li>
 Team oriented with an ability to engage and lead others
 </li>
 <li>
 Self-motivated and able to take the initiative
 </li>
 <li>
 Customer service focused
 </li>
 <li>
 Professionally groomed
 </li>
 <li>
 Ability to adapt to change, asses and make decisions using available information and follow through to conclusion
 </li>
 <li>
 Ability to remain calm under pressure
 </li>
 <li>
 Able to commit to work according to the demands of the business
 </li>
 <li>
 Socially confident and outgoing
 
 
 </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

PULLMAN

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
What you will be doing:
You will be responsible for managing the daily operations of the restaurant, ensuring smooth service, and maintaining high standards of food quality and customer satisfaction. Key responsibilities include leading and supporting the team, managing schedules and inventory, and resolving customer issues.<ul><li>
Supervising and managing staff, including planning work schedules and conducting performance reviews.</li><li>
Ensuring smooth restaurant operations, including managing inventory, ordering supplies, and organizing work schedules.</li><li>
Ensuring food and drinks served are of high quality and service is consistent.</li><li>
Addressing customer complaints and ensuring a positive dining experience.</li><li>
Following all company safety and security policies and procedures and reporting any accidents or unsafe conditions.</li><li>
Developing, training, and coaching staff to meet the standards required.</li><li>
Ensuring accurate record keeping of inventory, sales, and other relevant data.</li><li>
Potentially involved in planning and implementing cost-saving strategies.</li></ul> 

Qualifications 
<ul><li>
2-3 years of similar role experience in the food and hospitality industry and leadership; fine dining restaurant experience is an asset</li><li>
Proficiency in Italian and English is required</li><li>
Strong knowledge of Italian cuisine, wine, and culture</li><li>
Excellent customer service, problem-solving, and organizational skills are essential.</li></ul> 

Additional Information 
Our commitment to Diversity &amp; Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</div>

Assistant Restaurant Manager (Italian)

Kempinski Hotels

<div>
 
 
 Application Deadline:
 
 30 November 2025
 
 
 
 Department:
 
 Food &amp; Beverage
 
 
 
 Location:
 
 Qatar - Doha
 
 
 
 
 Description
 
 
 
 To produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Restaurant General Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit.
 
 
 
 Key Responsibilities
 
 
 
 - Responsible to Head of Department/ Assistant Head of Department.
 
 - Responsible for Assistant Restaurant / Outlet Manager, Restaurant Supervisor, Restaurant Head Waiter / Waitress, Waiter / Waitress, Host / Hostess, Outlet Cashier.
 
 - Set an example by reporting to duty punctually wearing business attire according to the hotels dress code &amp; Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
 
 - Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
 
 - Ensure that the place of work and surrounding area is kept clean and organised at all times.
 
 - Execute and demand the team to execute the highest level of service and set-up standards at all times.
 
 - Be knowledgeable of all services and products offered by the hotel.
 
 - Understand thoroughly the concept of the outlet and train all employees of the outlet in regards to the concept.
 
 - Set an example in terms of service, products and guidance of the team that reflects the concept.
 
 - Actively participate in menu design in cooperation with the outlet Head Chef and Chef Sommelier / Sommelier.
 
 - Organise tastings of daily dishes and new menus.
 
 - Know the restaurant scene and gastronomic character of the destination and be recognized in the market.
 
 - Perform up selling for all items offered by the department assigned as well as offering alternatives.
 
 - Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
 
 - Produce reports and analysis of the outlet and present report in the monthly performance meeting.
 
 - Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
 
 - Assist in preparation of the outlet&rsquo;s budget.
 
 - Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
 
 - Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
 
 - Identify errors and correct them as required during set-up, service and breakdown of operations.
 
 - Implement a flexible work schedule based on business patterns.
 
 - Establish a pool of qualified and trained full and part time employees in conjunction with the hotel&rsquo;s People Services Department.
 
 - Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food &amp; Beverage departments.
 
 - Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
 
 - Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
 
 - Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
 
 - Attend all required trainings as described by the department.
 
 - Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
 
 - Report incidents that require disciplinary actions immediately to the Head of Department.
 
 - Prepare and review outlet&rsquo;s operations manual updates annually in accordance with the Assistant Head of Department.
 
 - Constantly improve the product quality by sourcing the best available products.
 
 - Support activities and cooperation with the suppliers.
 
 - Monitor and constantly improve quality and guest satisfaction of the outlet with the given tools (Leading Quality Assurance, Customer Satisfaction Survey).
 
 - Organise all required outlet specific trainings as described by the department.
 
 - Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
 
 - Respond to any changes in the department as dictated by the hotel management.
 
 - Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.
 
 - Ensure that the opening and closing procedures established for the outlet are followed.
 
 - Act as Food &amp; Beverage Duty Manager during the absence of the Food &amp; Beverage Head of Department and Assistant Head of Department.
 
 - Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
 
 
 
 Skills
 
 
 
 - Strong Food &amp; Beverage knowledge
 
 - Customer Resolution skills
 
 - Team Training skills
 
 - Appraisal training
 
 - Up selling skills
 
 - Strong personality
 
 - Ability to drive the team to provide high level of service and consistency
 
 - BA/BSc in Hospitality Management or related field, preferably from hotel school
 
 - Minimum 2 year in F&amp;B management role
 
 - Ability to work and communicate in a multinational environment
 
 - Ability to operate computer and office equipment
 
 - Proficiency in Excel and Word
 
 - Excellent written and verbal communication skills
 
 
 
 About Kempinski
 
 
 
 Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential.
 
 Embrace an experience as individual as you are!
 
</div>

Restaurant General Manager - Public House

Explore 1103+ Assistant restaurant manager in Doha Qatar this November. Find roles across top companies and apply now to boost your career.

1103 assistant restaurant manager jobs IN Doha Qatar

Assistant Restaurant Manager

Assistant Restaurant Manager

Assistant Restaurant Manager

Assistant Restaurant Manager

Assistant Restaurant Manager (Italian)

Restaurant General Manager - Public House

Restaurant General Manager - Public House