Assistant Restaurant Manager

工作内容

POSITION SUMMARYThe Assistant Restaurant Manager position will provide direct support to the Restaurant Manager, overseeing all aspects of the daily operations ensuring quality service and presentation standards established by the Hotel are met. This position requires a strong attention to detail and the ability to exercise judgment, set priorities; schedule the Oceans 999 and Coal Harbour Bar operation to meet the requirements and be in line with budget and labour costs.
KEY RESPONSIBILITIES
The key responsibilities of the Assistant Restaurant Manager include but are not limited to:

• Lead, develop and supervise all Restaurant and Lounge associates; plan in order to ensure the smooth running of the day to day operation, ensure that the associates consistently provides quality service to all hotel guests and promptly respond to guest concerns, complaints, and overall feedback.
• Prepare the restaurant for opening (prepares daily menu specials, takes reservations); perform closing duties and provide daily sales and labour reports; prepare event orders (set menus) for small parties; ensure timely optimal scheduling, after close analysis of guest in-house movements and events at the Convention Centre.
• Act as a resource to Restaurant and Lounge associates.
• Able to work in other areas of the Food & Beverage Division.
• Monitor work hours, scheduling and vacation planning of Restaurant and Lounge associates while adhering to budgeted labour costs based on hotel occupancy and work volumes; review the schedule regularly to ensure the ‘right number of associates are in the right place at the right time’.
• Ensure all ordering is done in a timely manner to have consistent ongoing availability of provisions, operational supplies and equipment.
• Advise on items that are getting low in inventory to allow time for the Restaurant Manager to liaise with the Chief Steward to ensure they are purchased.
• Participate in recruitment, selection, training and performance management of the team members including grooming standards.
• Act as a liaison between the outlets and other departments within the hotel
• Act as a liaison between Restaurant Manager and the associates
• Assume role and responsibilities of the Restaurant Manager in their absence
• Attend various meetings and hotel functions as relating to the Restaurant function in lieu of the Restaurant Manager; assist in conducting regular Department meetings, food tastings, wine tasting, etc.
• Maintain a safe working environment in all sections of the Restaurant and Lounge
• Perform other related duties and special projects as assigned.

Physical Demands
 Must be physically fit and able to move furniture when required, in addition will be required to stand on feet for long periods
COMPETENCY PROFILE
The successful candidate will be a committed guest service oriented professional who leads by example setting standards of excellence for work to be completed. This person will have a high attention to detail and twill be able to manage multiple priorities and tasks with a willingness to approach new challenges and adjust plans to meet priorities. This position will require the candidate to work within a team environment and be a strong communicator.
SELECTION CRITERIA
Qualifications and Technical Experience
 Candidate must have a minimum of 2 – 3 years of progressive supervisory and/or management experience in a large scale Food & Beverage operation
 Computer Skills - Demonstrated ability with regard to computer skills, including an intermediate level of Microsoft Office Suite
 Have excellent verbal communication & interpersonal skills; Fluent written and spoken English
 Micros/Point of Sales system; Open table
 “Serving It Right” Certificate, Certified in Food Handling and Food Safe 1
 Diploma / degree in Hospitality Management preferred.

Job Type: Full-time