Assistant Manager

Report to: General Manager

Main duties and responsibilities:

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.

Support the delivery of business strategies

Seek and maximize revenue opportunities and minimize 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

Duties and responsibilities

Review and communicate unannounced diner reports and initiate required action

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

Maintain relationships within the immediate locality, namely residents

To provide a friendly, courteous, and professional service at all times

To provide a quick and efficient service.

To demonstrate a high standard of personal appearance and ensuring good personal hygiene.

To ensure the agreed standards of food service are always adhered to.

To manage employees ensuring that the correct standards and methods of service are maintained.

To ensure the efficient flow of service and standards are constantly met during service periods.

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 oversee the and ensure proper operation in the restaurant by all users

To ensure all up selling opportunities are maximized within the department.

To ensure all restaurant staff work hygienically and productively.

To create and implement sales promotions and staff incentives with authorization from the General Manager.

Review and communicate financial information to assist in proactive and timely decision making

Using key monitors, namely forecasting, to evaluate the restaurants performance and take appropriate action

Manage monthly restaurant stock-takes and review results and variances with relevant departments in conjunction with the restaurant manager

Ensure that in house control systems/audit requirements are adhered to

Maintain/develop restaurant/dispense bar control systems to meet or exceed food and beverage margins

Control costs without compromising standards and customer experience

Forecast potential revenues and costs for revenue/cost centers

Develop and encourage positive, direct, and open relationships amongst all colleagues

Support induction/mentor process through personal representation incl. completion of skills and standards

Support the creation of the calendar of training for the restaurant

Assist in employee relations in consultation with HR and restaurant manager as required

Manages the development of key team members and implements a succession plan, supported by the restaurant manager

To build and maintain an efficient team of employees, driving the team towards the objectives of the business.

To promote the training and development of staff to ensure standards are maintained and monitor all training and development within the department.

To manage all restaurant employees in line with the agreed skills and standards, giving regular feedback and appraisals.

To assess restaurant staff performance against the agreed skills and standards.

To constantly monitor the grooming and personal hygiene of the team.

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

Oversee and respond to all alleged food hygiene issues, namely food poisoning complaints in conjunction with the Executive Chef and Restaurant Manager

Identify maintenance activity required to uphold the required standard

Overseeing the preparation of rosters in line with forecasting

Ensure staffing levels reflect business demands maintaining productivity levels

Communicating and delegating duties to the team

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

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, always ensuring a seamless restaurant operation with ownership and desire to exceed expectation.

Encourage employee involvement

Develop standard operating procedures and manuals.

Produce training records.

To develop an open culture of communication, both formal and informal

To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs

To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department.

To plan to ensure adequate resources are available

To be aware of potential highs and lows in the business and customer trends, and plan accordingly.