Assistant Restaurant Manager

The Assistant Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring compliance with hygiene and food safety standards. This position is key in delivering exceptional customer service and enhancing the overall dining experience. The Assistant Restaurant Manager plays an important role in contributing to the service team by presenting a positive impression of the restaurant’s welcoming atmosphere, excellent service, and high standards.

Key Responsibilities:

• Report for duty on time and in the correct uniform/grooming.
• Ensure team adherence to HACCP, ISO guidelines, and food safety standards.
• Promote a friendly and courteous attitude toward all clients, guests, and staff.
• Ensure the restaurant is prepared for service according to opening duties (checklists for cleanliness, music, A/C, cash counting).
• Ensure the restaurant is properly closed as per closing duties (checklists for cash counting, credit card reports, MICROS reports, manager log book, etc.).
• Assume the duties and responsibilities of the Restaurant Manager in their absence.
• Build and maintain relationships with restaurant clientele.
• Maintain an accurate logbook of guest and staff feedback, both positive and negative.
• Supervise, coordinate, and direct prompt, efficient, and courteous service to meet standards.
• Participate in service as needed, in line with restaurant requirements and practices.
• Assist in decoration and preparation for promotions and special events.
• Monitor and manage all restaurant operating equipment.
• Actively participate in order taking, sales efforts, service, and guest relations.
• Address and resolve complaints efficiently, adhering to Company standards.
• Implement and enforce Company and divisional policies and procedures, including:
  • In-house rules and regulations
  • Health and safety standards
  • Grooming/Uniform standards
  • Quality and service
  • Hygiene and cleanliness (Cleaning checklists)
  • Opening and closing checklists
• Continuously monitor and assess:
  • Food and beverage quality and presentation
  • Service standards
  • Sanitation and hygiene of facilities and equipment
  • Entertainment quality
  • Guest satisfaction
• Monitor stock levels for beverages, materials, and equipment to meet service needs.
• Record breakages and wastages during shift debriefing.
• Stay updated on trends, systems, practices, and equipment in food and beverage through industry literature.
• Perform related duties and special projects as assigned.
• Participate in events and activities with other outlets as needed.
• Ensure optimal performance in assigned areas.
• Establish and maintain effective working relationships with employees and inter-departmental teams.
• Raise disciplinary actions in consultation with the Restaurant Manager/HR to ensure staff productivity and efficiency.
• Assist the Restaurant Manager with training plans and on-the-job coaching, as well as conducting and implementing them.
• Follow the shift handover checklist.
• Keep employees informed about promotions, specialties, and sales activities.
• Conduct daily briefings and participate in other meetings to achieve optimal results.

Skills:

• Diploma/Certificate with at least 3 years of work experience or a Bachelor’s degree in Hospitality/Tourism with at least 5 years of work experience.
• Equivalent vocational qualification obtained from working in a 4/5-star hotel or fine dining restaurant.
• At least 3-4 years of experience in hospitality, restaurants, or fine dining, with at least 2 years in a supervisory role.
• Excellent command of English, Arabic is desirable.
• Strong interpersonal skills and confidence.
• Understanding of MICROS.
• Knowledge of HACCP and ISO standards.