Job Summary: Assistant Restaurant Manager to supervise the day-to-day restaurant operation and representing the restaurant during the absence of Restaurant Manager.

Key Duties and Responsibilities:

• Conduct daily meeting with Restaurant Manager to express concerns and receive information.
• Conduct daily staff briefing to ensure that all messages from management and hotel’s activities are being well informed to all staff, receiving comment and ideas from staff for the interest of the restaurant.
• Monitoring staff grooming all the time.
• Ensuring that work is being done according to the standard required by the establishment.

• Prepare weekly and daily employee roaster if assigned by Restaurant Manager.
• Restaurant maintenance and cleanliness.
• Ensure that there is sufficient operation equipment and linen.
• Organize details about menu or requests of any special events or festive functions to ensure all functions run smoothly.
• Reconfirmation of all table reservation before every shift with F&B coordinator / Restaurant Manager
• Managing and organizing the dining room set up.
• Ensure that all food menus and drinks lists are in good conditions and in a correct number before service.
• Double check guests special requests (repeaters, preferences, any allergies).
• Check all table’s set up accordingly the reservation list.
• Making conversation to guests during meal period and find out their likes and dislike.
• Reporting and documenting every single information on guest satisfaction to the Restaurant Manager and to the Chef de cuisine.

• Check on guest satisfaction on service, food and beverage quality.
• Inform the section Head Waiter of new guest arrivals, in order to coordinate the service.
• Ensure that staff is at the disposition of the Chef de cuisine and pastry chef all the time when they ask for “service”.
• Collaborates actively with the Chef de cuisine for the well going of the restaurant.
• In charge of printing bill, cash & credit cards operations.
• Ensure that billing is presented upon guest request and according to correct items consumed.
• Meet, greets, bid farewell and thank the guest upon departure.
• Enforce safe working habit and provide safe work environment.
• Answering the phone, give information, take bookings.

• File all memos in relevant files and update all information.
• Cashing up at the end of the service and handling all billing to the night auditor if working evening shift
• Report to Manager on Duty for any “forgotten items” or potential issues.
• Before closing the restaurant ensure that the restaurant is cleaned and all materials have been well arranged.

Skills, Experience & Educational Requirements:

• High school certificate or equivalent and a minimum 2 years of restaurant managerial experience as a Head Waiter or Assistant Restaurant Manager
• Formal hospitality training and previous hotel experience are preferred
• Excellent communication skills and good command of the English and french languages; knowledge of additional languages is a plus
• Strong managerial skills and ability to work in a multicultural environment