Assistant Restaurant Manager

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Responsibilities:

1. Ensure that the team has good knowledge of food and beverage and take responsibility for the delivery of this knowledge to the guest.
2. Ensure that all staff arrive for and finish shifts at the correct time.
3. Develop strategies to ensure staff are correctly managed and staff problems can be remedied.
4. Ensure that tables are arranged and set up accordingly.
5. Ensure that service stations are correctly arranged and set up.
6. Ensure that all staff are familiar with correct billing procedures.
7. Maintain all equipment in good condition and ensure staff are trained to handle all of it.
8. Arrange daily meetings for staff and attend daily meetings.
9. Attend all training sessions arranged by Palazzo Versace.
10. Ensure up-to-date training materials are circulated to relevant staff.
11. Ensure small groups of VIP guests are catered for according to Palazzo Versace standards.
12. Ensure correct quality and presentation of all dishes and drinks is communicated to staff.
13. Conduct and attend all meetings in absence of managers.
14. Ensure that the outlet operates efficiently and profitably while maintaining standards in terms of food, service, health & safety, and reputation.
15. Communicate outlet performance to Manager and senior management.
16. Create and execute plans for department sales, profit, and staff development.
17. Ensure all staff seek to reduce loss and maximize profitability wherever possible.

Human Resources/Colleagues:

1. Supervise F&B service by directing and guiding subordinates.
2. Ensure that the restaurant area is adequately staffed during shifts and notify superiors of any shortages in line with budgeted targets.
3. Identify and carry out any specific training and development needs among the team.
4. Ensure the performance of staff is accurately managed, assessed, and acted upon.

Maintaining Standards:

1. Support company's philosophy and culture through the use of Core standards on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
2. Support company's philosophy and culture through the use of Guiding Principles and as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.

Guest Service:

1. Ensure guests' preferences are remembered by staff and delivered on.
2. Ensure all relevant supervisors are trained to take reservations.
3. Ensure greeting, seating, and taking orders by staff are done to Palazzo Versace standards.
4. Be aware of outlet up-selling strategy and communicate to all relevant staff.
5. Ensure food and beverages are presented to guests according to Palazzo Versace standards.
6. Ensure guests’ satisfaction is met by every member of staff.
7. Ensure staff know how to handle special requests and VIPs.
8. Deal with guest complaints according to Palazzo Versace standards and communicate to Manager where appropriate.

Hygiene and Cleanliness:

1. Ensure that hotel grooming and hygiene standards are maintained, enhancing a professional image.
2. Ensure that the environment of the outlet is maintained to MO standards.

Health and Safety:

1. Be aware of, and comply with, safe working practices as laid down under Health and Safety practices, including awareness of any specific hazards at your workplace.
2. Be aware of, and comply with local and relevant Food Acts.
3. Wear any appropriate protective clothing provided by or recommended by the Hotel.
4. Report any defects in the building, plant, or equipment according to Hotel procedures.
5. Ensure any accidents to colleagues, guests, or visitors are reported in accordance with Hotel procedures.
6. Attend all statutory fire training and be fully conversant with and abide by all rules concerning fire, health & safety.
7. Be aware of Fire safety plans.
8. Adhere to procedures regarding Health & safety.
9. Adhere to procedures regarding HACCP standards.
10. Attend any training deemed appropriate by your Head of Department.

Candidate Profile:

1. High school diploma or Degree in Business Administration/Hospitality Management.
2. A total of 4-5 years Food and Beverage experience.
3. 2 years minimum in a similar role in a 5* international environment.
4. Fluent in spoken and written English.
5. MS Program (Word, Excel, PowerPoint, Visio).
6. Advanced Excel.
7. Experience working in a multicultural environment.
8. Organized and well-planned.
9. Able to work with speed and efficiency while maintaining a positive attitude.