Assistant Restaurant Manager
JA Resorts & Hotels
Total des années d'expérience :21 years, 1 Mois
Over all in charge of the outlet in absence of the Store Manager which involve running the day-to-day operation of the outlet. Responsible for all store operations and ensuring the effective, efficient and profitable execution of the company’s commitments and expectations through the teams. Motivate, lead and develop a dynamic customer service team.
Overall management of the retail unit, staff, conducting team meetings and monitoring sales & targets etc.
Liaising with suppliers, ordering, receiving and follow up.
Liaising with other department within the organization as and when needed.
Arranging weekly monthly and yearly reports.
Cashing up and key holder.
Ensure all team members have a full understanding of the operations manual, appropriate skills to process transactions quickly and efficiently, and focus remains on the customer.
Manage tasks to minimize impact of store service levels. Ensure returns and problems are managed to maintain customer satisfaction. Responsible for keeping all P&L Line Items within budget limits. Manage store financials according to key performance indicators.
To supervise the operation of the restaurant, ensuring the operation is running smoothly and mediator between management and staff.
Ensuring the standard procedure of service was carried by the subordinates.
Attend to guest’s needs when delivering food and checks back to ensure guest’s satisfaction, handling guest’s complaints.
Submit DSR (Daily Sales Report) to Head Office, preparing monthly inventory to be submitted to Outlet Finance Assistant.
Tallying of Sales Tender Summary to Credit Card slips and summary reports
Create a training plan for the staff related to product knowledge and sequence of service according to the company’s standard operating procedure.
Preparing weekly duty roster.
To be involved in training with Chef de Rangs & Commis Waiters, as per the specification of the menu.
To be aware and comply with all statutory requirements on Health & Safety and all aspects of the Restaurant’s Health & Safety Policy and Fire & Evacuation Procedures
To meet, greet and seat guests when the Restaurant Manager or Assistant are unavailable or when otherwise requested, in a friendly, courteous and efficient manner without delay.
Preparing duty schedules
Be familiar with the bar mixing method.
Carried out the task that given by the superior and handling guest’s complaints.
Do suggest any drinks promotion and be attentive to the guest needs.
Works with the Bartender to ensure that the correct mixture and order was given to the specific guest.