Overall purpose of the job: The Assistant Restaurant Manager is responsible for assisting the Restaurant Manager to maximize sales and revenue through customer satisfaction and employee engagement. He/she also helps the Restaurant Manager oversee and manage all F&B operations, forecast, make plans and execute financial objectives effectively.
Key activities
Assist the Restaurant Manager to meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
Preserve excellent levels of internal and external customer service; identify customers’ needs and respond proactively to all of their concerns
Assist the Restaurant Manager to liaise with Procurement and Accounting department on product purchases, delivery inspections as well as inventory management
Assist the Restaurant Manager to communicate job expectations; plan, monitor, appraise, and review job contributions; plan and review compensation actions; enforce policies and procedures
Implement production, productivity, quality, and customer-service standards; resolve problems; complete audits; identify trends; determine system improvements; implement changes
Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service
Maximize bar profitability by ensuring portion control; monitoring accuracy of charges
Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans
Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
Assist the Restaurant Manager to plan on the menus with Chefs’ consultant; estimates food costs, profits and seasonings and then adjust the menus accordingly
Assist the Restaurant Manager to maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; comply with legal regulations; secure revenues; develop and implement disaster plans; maintain security and sprinkler systems
Assist the Restaurant Manager to control the P&L; ensure food cost is within budget by managing wastage/yield in the kitchen, deliver accurate quality management, ensuring labour cost is within budget through proper doing the rosters and minimising overtime; limiting wastage of utility costs, while at the same time driving the revenue
Manage the F&B day-to-day operations within budgeted guidelines and to the highest standards
Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
Accomplish restaurant human resource objectives by recruiting, select, orient, train, assign, schedule rosters, coach, counsel, and discipline employees
