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Job Summary
The role's main purpose is to support the General Manager and lead the operation in his absence. The Assistant General Manager would be responsible for the restaurant's overall administration and operation to maximise profits and ensure food/beverage/service quality meets the required standards set by UMAMI. You will lead, direct and support the restaurant teams to maintain high staff performance and engagement to ensure a great customer experience.
Guests Focus
Ensure the restaurant provides superior customer service in all aspects of guest interaction.
Monitor the sequence of service and ensure the service standards set out in UMAMIs SOPs are followed consistently
Ensure customer feedbacks are responded to efficiently and customer complaints are handled and solved professionally and timely.
Monitors all guest feedback through social media platforms and identifies issues, opportunities and solutions.
Team Champion
Conduct and monitor all local recruitment activity to ensure the correct process is followed, staff files are up to date, and eligibility documents are timely obtained.
Create a harmonious and caring working environment for all staff and build up a rapport team with commitment and motivation.
Support the General Manager with the control of staffing levels, including approval for all additional or replacement staff, oversee staff schedules per time and attendant system, forecast revenue, and control casual staff and overtime to minimise spending costs to predict weekly sales based on the restaurant's performance.
Conduct Performance Reviews for staff and address performance issues early to avoid corrective action, using Personal Development Plans and Performance Improvement Plans where appropriate.
Support the General Manager in the annual pay reviews process.
Coach, aid or provide assistance or solutions to staff when they encounter difficulties.
Ensure top talents in the restaurant are well-engaged, motivated and developed.
Monitor the training scores through all staffs daily performances. Delegate to a qualified trainer if retraining is necessary.
Ensure all UMAMIs Learning & Development programmes are effectively used.
Ensure all investigations and disciplinary processes concerning any staff conduct issues are followed timely and aligned with the companys policies and procedures.
Brand Excellence
Support the General Manager during UMAMIs brand standards audits. And, ensure that required standards are being adhered to and implemented consistently.
Ensure the quality of food/beverage/service provided is consistently maintained.
Communicate with the Head Chef to ensure the food prepared, quality, taste, and temperature are of the UMAMIs standards and adhere to the Food Safety Act.
Inspect the restaurant's front and back of the house areas regularly to check on set-up, service, food quality, general maintenance, and cleanliness.
Support the General Manager to resolve any defect from service to facilities promptly so the team can improve the quality of operation.
Ensure all Health & Safety and Food Hygiene policies are adhered to, protecting employee & customer safety.
Monitor kitchens production schedules and food safety.
Ensure compliance with licensing, hygiene and health and safety legislation/guidelines.
Monitor and check all operations followed by standards and comply with relevant laws and regulations.
Ensures that the UMAMIs Health and Safety standards are strictly followed, including the cleanliness of all restaurants and bars, personal hygiene standards for all food handlers and quarterly Hygiene Audits.
Communication
Ensure the companys goals, targets and strategies are communicated effectively to all levels.
Communicate to the employees any changes in policy & procedure or any other directives from the Restaurant Support Centre.
Ensure smooth and effective communication between Operations and other departments.
Restaurant Operations
Monitor stock and delivery performance from managers and supervisors
Drive for achieving restaurants budget and financial result for the fiscal year
Ensure budgeted sales and profit margins of the restaurant are met or exceeded (monitor daily, weekly, monthly, quarterly, annually)
Monitor and ensure the labour cost is well controlled and the Hospitality software is being consistently utilised in the restaurant.
Ensure the productivity of the restaurant meets UMAMIs benchmark
Investigate any discrepancies around stock inventory issues and cash shortages until fully resolved
Work and liaise with UMAMIs maintenance and project teams on all expenditures.
Follow up on projects to ensure they are completed in a timely, quality fashion and on budget.
Manage minor capex to ensure they are completed on time and within budget when instructed by the General Manager.
Follow up on any food initiatives, promotions and new products
