Assistant Restaurant Manager

Description

RE&S is a leading regional food service company with a diverse portfolio, that includes quality restaurants and food manufacturing.

Responsibilities and Duties

• Provide guidance and day-to-day training to staff within assigned area • Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience • Manage and coordinate activities with people, products and equipment to maximize sales and profit • Lead a team of service staff within assigned unit by allocating tasks and roles for individuals in the service team • Check readiness of restaurant for service day and brief service crew on staffing roster for service day • Manage customer flow and seating arrangement • Oversee the service rendered by the team to ensure it meets the quality, service, cleanliness and values standards and to address lapses in service quality when necessary • Manage cash floats, audit rolls, and provide technical troubleshoot for cash register errors when necessary • Ensure documentation of all cash shortage and surplus in record book and to tally payment collection • Act as point of escalation for service crew regarding service issues • Resolve day-to-day operation issues as and when it occurs and to provide support as necessary to ensure service crew are able to carry out assigned task • Lead investigation and resolution of all complex customer complaints and/or feedback in a timely and efficient manner • Enforce restaurant quality, service, cleanliness and value standards • Monitor operations to ensure compliance with all safety procedures and guidelines in the restaurant • Implement corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety • Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions • Provide training to encourage role rotation amongst service staff • Train and monitor staff in the company SOPs (standard operating procedures) • Ensure workplace safety practices • Provide guidance and day-to-day training to staff within assigned area • Carry out day-to-day operations in managing floor control to maintain & improve quality, service cleanliness & ambience • Manage and coordinate activities with people, products and equipment to maximize sales and profit.

Qualifications and Requirements

• Fine Dining experience is must

Working Condition

Working hours

48 hours 5 days work week

Other benefits

・Performance bonus, avg 1 mth ・Sales incentive, annual leave, medical benefits etc