Assistant Restaurant Manager

Job Tasks             

• Schedules personnel and plans the set up of rooms based upon anticipated guest counts and client needs;
• Takes reservations and checks reservation schedules;
• Greets and seats members and guests;
• Takes guests’ orders and accurately inputs into the point of sale system according to set policy;
• Covers Sommelier duties as required;
• Carefully supervises to help assure proper service, i.e. pours coffee and takes orders when necessary;
• Inspects dining room employees to ensure they are in proper uniform at all times;
• To be involved in ‘on the job’ training of the Chef de Rang and Commis Waiters, according to the policies laid down in the training manual;
• To be committed to the team spirit within the Department;
• To be aware of, and comply with all statutory requirements on Health & Safety and all aspects of the Restaurant’s Health & Safety Policy and Fire & Evacuation Procedures;
• To assist with and supervise the closing down of the restaurant as the duty rota requires.
• To balance the point of sale system and to leave the room clean and tidy;
• To be fully aware of current licensing laws and the restaurant’s licensing policy;
• Always acknowledge departing guests and indicate appreciation for the guests patronage;
• To display positive sales techniques at all times;
• To handle complaints in a professional and courteous manner and forward suggestions and comments from guests to the Restaurant Manager.
• Refer all complaints to the Restaurant Manager;
• To display a thorough knowledge of the menu with regards to dish contents, cutlery and accompaniments/condiments required;
• Assists in the development and maintenance of the restaurant reservation system;
• Assists in overseeing the Reception functions and makes suggestions for improved efficiency;
• Works closely with Events to ensure optimum business levels are achieved in the restaurant and private rooms;
• To promote and organise events from time to time; To create ideas for future sources of business;
• Assists with the recruitment, training and supervision of staff;
• Provides appropriate reports concerning employee hours, schedules and pay rates etc;
• Serves as a liaison between service and kitchen staff;
• Assists in the production of daily sales analysis and other reports;
• Assures that all side work is accomplished and all cleaning of equipment and storage areas is completed according to the schedule;
• Assists in the direction of pre-service meetings with the service personnel and relays information and policy changes;
• Assists in the assurance of the correct appearance, cleanliness and proper set up of the dining rooms;
• Checks the maintenance of all equipment in the restaurant and reports deficiencies.

Candidate Profile

Work Related Experience

• Previous experience in a similar position, ideally in a Rosette/Michelin establishment;
• A knowledge of culinary French is essential;
• A knowledge of classic and modern cuisine & wines;
• Knowledge of the identification and implementation of staff training and development;
• Computer literate (Microsoft Office, Outlook and Database knowledge);
• Proven leadership and interpersonal skills;
• ‘Hands on Manager’

Personal Qualities

The ability to communicate effectively is imperative, and this must include:

• Kitchen and back of house;
• Clients, guests, senior management and other departmental managers, business contacts and general public;
• Communicate clearly in English, both oral and written.
• Must possess the desire to generate customer satisfaction;
• Immaculate personal appearance is required;
• Must have the ability to work in a pressurised environment;
• A confident, mature and professional approach is essential;
• Must possess a good eye for the finer detail;
• Must have an enthusiastic disposition especially in regards to food, service standards and consistency;
• Must be personable

This job description cannot be exhaustive due to the nature of the hospitality and leisure industry.  Therefore the jobholder can be required from time to time to carry out additional tasks as requested by the Company