Assistant Restaurant Manager

1 day ago

Abu Dhabi, Abu Dhabi, United Arab Emirates Rosewood Abu Dhabi Full time
Roles and responsibilities

Organize and supervise the outletoperation. Actively involved in promoting good relations withguests andassociates.

RESPONSIBILITIES:

•Co-ordinate the work of subordinates and maintains the establishedprocedures and policies.

• Communicateefficiently with the kitchen.

• Help preparetraining programmers for associates.

• AssistRestaurant Manager in training.

• Promote goodworking atmosphere with emphasis in guiding relations betweensubordinates.

• Enforce the personal appearanceof the associates and punctuality.

• Greetguests, handle comments and problems whenever required and promotessales to meet forecasted revenues.

• Recommendmenu items and beverages to guests, as well as takingorders.

• Converse with guests to maintain agood relationship as well as extending personaltouch.

• Make requisition for supplies in orderto maintain stock level.

• Prepare weekly dutyrosters.

• Take over the duties of theRestaurant Manager in his absence.

• Carry outany other duties as and when required by the RestaurantManager.

• Input ideas and suggestion in menuplanning and food promotion

• Implement trainingprogrammer and schedule

• To maintain and complywith brand and LQA standards

• To continuouslysupport direct supervisor assuring service complies with Brand andLQA standards

• To assure the knowledge of bothbrand and LQA standards

• Take ownership torepresent the brand by applying brands standards at everyoccasion

QUALIFICATIONS:

•Experience: Minimum three years' experience as aSupervisor / Captain, preferably in a luxuryor
ultra-luxury environment.

•Education: High school graduate, some college.

•General Skills: Must be able to perform job functions withattention to detail, speed and accuracy; prioritize, organize andfollow-up; be a clear thinker, remaining calm and resolvingproblems using good judgment; follow directions thoroughly;understand a guest's service needs; work cohesively withco-workers as part of a team; work with minimal supervision;maintain confidentiality of guest information and pertinent hoteldata.

• Technical Skills: Knowledge of variousfood service styles (i.e., French service, Russian service,tableside flambé service, butler style service); abilityto satisfactorily communicate in English with guests, managementand co-workers to their understanding; ability to compute basicmathematical calculations; familiarity with food and beverage costcontrols.

• Language: Required to speak, readand write English, with fluency in other languagespreferred.

• Physical Requirements: Must be ableto exert physical effort, endure various physical movementsthroughout the work areas, reach up and down, remain stationary attimes throughout work periods, and satisfactorily communicate withguests and co-workers to their understanding.

•Licenses & Certifications: Minimum 21 years of age to servealcoholic beverages.

Desired candidate profile

AnAssistant Restaurant Manager supportsthe Restaurant Manager in overseeing daily operations, ensuringexcellent service, and maintaining profitability. This rolerequires strong leadership, organizational, and interpersonalskills, blending operational responsibilities with customer serviceexpertise.

Key Skills for anAssistant RestaurantManager

  1. Leadershipand TeamManagement

    • Supervisingand motivating staff to deliver exceptionalservice.
    • Training and mentoring employees toimproveperformance.

  2. CustomerService

    • Handling guestinquiries, complaints, and special requestsprofessionally.
    • Ensuring a high-quality diningexperience for allpatrons.

  3. OperationalEfficiency

    • Overseeingday-to-day operations, including opening/closingprocedures.
    • Managing schedules, shifts, andstaffassignments.

  4. FinancialManagement

    • Monitoringbudgets, controlling costs, and maximizingprofitability.
    • Managing cash flow, salesreports, andpayroll.

  5. InventoryandProcurement

    • Orderingsupplies, tracking inventory, and minimizingwaste.
    • Coordinating with vendors to ensuretimely delivery of qualityproducts.

  6. Healthand SafetyCompliance

    • Ensuringadherence to food safety, hygiene, and workplace safetystandards.
    • Conducting regular inspections andaddressing anyissues.

  7. Problem-SolvingandDecision-Making

    • Addressingoperational challenges or guest concerns quickly andeffectively.
    • Making informed decisions toimprove service andefficiency.

  8. CommunicationSkills

    • Liaising betweenstaff, management, and guests.
    • Facilitatingclear and effective communication within theteam.

  9. Multitaskingand TimeManagement

    • Handlingmultiple priorities in a fast-pacedenvironment.
    • Staying organized and ensuringtasks are completed ontime.
Key Skills
Hospitality,RestaurantManagement,Restaurant Experience
EmploymentType : Full-time
Department /Functional Area: Hospitality
Experience: years
Gender: Male
Vacancy: 1

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