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Assistant Manager - Fine Dining Restaurant

Posted By:
Christy Sosa
Posting ID:
Miami, Fl
Category:Restaurant / Hospitality
Listing Type:Job

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Assistant Manager

(To apply please forward your resume)

To ensure the seamless running of the Restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.

Reporting to

Restaurant Manager, General Manager

Objectives & Goals

• Support the delivery of business strategies
• Seek and maximise revenue opportunities and minimise costs
• To be accountable for the smooth operation of each restaurant shift
• Consistently exceed guest expectations
• Develop a motivated and high performing team committed to delivering clear goals
• Develop a positive, direct and open relationship with all colleagues
• Protect the health, safety and well being of our guests and colleagues
• Be a change agent, constantly reviewing service delivery

Job Activities

Customer Service

• Develop a culture of actively seeking feedback from customers on a regular basis
• Agree and implement actions to continuously improve the guest experience
• Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently

Managing Sales and Conversion

• Support the implementation of revenue generation initiatives
• Support the delivery and measurement of promotional activities, including staff incentives
• Maximize incremental sales opportunities by adding customer value at every opportunity
• To regularly check the Squirrel POS system to ensure proper operation in the restaurant by all users in the most efficient way.

Financial Management

• Ensure that in house control systems/audit requirements are adhered to
• Maintain restaurant control systems in order to meet or exceed food and beverage margins
• Assist senior management to control costs without compromising standards and customer experience

People Development

• Develop and encourage positive, direct and open relationships amongst all colleagues
• Responsibility for recruitment process from interview through induction stage
• Support the creation of the calendar of training for the restaurant
• Assist in staff training as required
• Assist in employee relations in consultation with HR and restaurant manager as required
• Assist senior management in the development of key team members
• Development and supervision of coach team with clear guidelines and objectives
• Responsibility for performance management in conjunction with management

Health & Safety

• Understanding relevant H&S legislation and the implications that on the operation of the department
• Communicating to the team their responsibilities within H&S
• Ensure a safe workplace by identifying hazards and taking corrective action
• Awareness of health and safety audit reports and the required action within the restaurant
• Assist senior management in responding to all alleged food hygiene issues, namely food poisoning complaints in conjunction with the Executive Chef
• Identify maintenance activity required in order to uphold the required standard

Managing the Operation

• Communicating and delegating duties to the team
• Assist in taking customer telephone queries when required
• Take customer food and beverage orders when required
• Ensure staff breaks are organized and taken in accordance with Operational requirements
• Deal with any staff problems in liaison with senior management
• Ensure each shift is reviewed and handovers/briefings are carried out
• To ensure consistent communication from the restaurant to the manager
• Keeping the team up-to-date about departmental and company activities through regular communication
• To undertake ad hoc projects as directed by senior management

Making it Happen

• Stimulate change, challenge assumption and ways of working, to move the business forward
• Maintain high level of communication with other departments to ensure an awareness of current priorities
• Instill a culture of pride and ownership, ensuring a seamless restaurant operation at all times
• Encourage employee involvement

Performance Measurement

Customer Service

• Unannounced diner reports are consistently favourable matching the high level of service set-out. All relevant action plans are rapidly generated to manage any service issues
• Customer requests, queries or complaints are administered within 24hrs
• Clear understanding of guest expectations

Managing Sales and Conversion

• Delivery of sales targets
• Conversion of revenues to profit in line with budget/forecast

Financial Management

• Costs are in line with revenue without compromising the brand
• Departmental control processes are in place and reviewed regularly
• Team are aware of current financial information

People Development

• Calendar of training is delivered for the restaurant
• Appraisal calendar is in place and actioned for the restaurant
• Colleagues are clear of how they are performing and action required to deliver
• Employee relations are dealt with in line with company standards and legal obligations

Health and Safety

• Health and safety audits score a minimum of 85%
• Well maintained restaurant

Managing the Operation

• Diary of handover’s are completed and reviewed daily
• Team are clear of their role and responsibilities
• Team are updated about departmental and company activities
• Manager feels confident in communication process

Making it Happen

• Communication with all areas is clear, consistent and transparent
• Weekly meetings with manager are attended and discussed points actioned

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