Assistant Restaurant Manager

• Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant

• Controls inventory , monitors revenues and modifies procedures and prices

• Perform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly

• Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed

• Handle customers’ complaints appropriately while ensuring continuous client satisfaction

• Monitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overview the restaurant’s set targets taking necessary measure to meet them

• Manage all operations relating to restaurant's function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department

• Monitor performance of stewards and handle tips calculation and distribution

Qualifications

• Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management

• 3 - 5 years of experience in F&B operations , out of which 1 - 2 years in a managerial role

• Fluency in English

• Proficiency in MS Office

• Cultural Awareness: level 3

• Initiative: level 3

• Commercial Understanding: level 3

• Customer Focus: level 4

• Decision Making: level 2

• Developing and Motivating Others: level 4

• Driving and Achieving results: level 3