Assistant Restaurant Manager- High End Restaurant in BGC

Purpose / Position Summary

Assistant manager focus more on training and standards for Electric Garden

The Assistant Restaurant Manager is responsible for providing support to the Restaurant Manager. In the event that the Restaurant Manager is unavailable, the Assistant Manager will act and be in charge in replacement for the RM. Ensure proper execution of delegated duties by the Operations Manager/Restaurant Manager as per the operational responsibilities below.

• Operational Responsibilities:

Implement the restaurant sales and service strategy within area of responsibility

Ensure all restaurant staff fully understand and are able to deliver sales and service standards

Set stretching but achievable goals for all restaurant staff

Own and monitor the store's sales and service results and deliver appropriate action to maximize performance.

Drive sales at every opportunity and ensure every outlet under area of responsibility is maximizing its capacity

Instill a culture of exceptional customer service, constantly pushing the boundaries to enhance sales and service performance.

Monitor store purchases, expenses and costs, including but not limited to food items, bar items and manpower

Empower all employees to do everything necessary to satisfy the customer within given parameters

Monitor guest traffic pattern to ensure proper deployment of staff on the floor

Have a full and comprehensive knowledge of each restaurant menu and any specials in order that you can advise customers and waiting employees about each of the dishes offered

Have a full knowledge of kitchen procedures of their restaurant

Have full knowledge of inventory procedures of their restaurant

Ensure quality control of menu items of the restaurant

Ensure all aspect within area of responsibility are compliant to safety standards

Identify opportunities for handling customer complaints and improving customer service by doing necessary actions to satisfy the customer within given parameters

Monitor the service provided against business standards and Guest Diner reports

Working to ensure that budgets are met and profits are maximized

Ensure proper inventory par levels in both bar and kitchen and minimize stock wastages

Coordinate with the Operations Managers and corporate management all quality issues, customer comments and employee concerns and suggestions

Ensure that all Human Resources memorandum are communicated to the intended parties

Understand and properly execute all systems, POS procedures, and departmental operating procedures

Ensure that employees meet dress code standards at all times

Build strong working relationships with all departments of the company

Plan and manage employee schedule, overtime and holidays ensuring that the department is effectively resourced and that areas with poor cover are identified and action taken

Ensure employees take their breaks at times that do not compromise restaurant operations

Monitor employee sickness, absence, and lateness ensuring that they adhering to the Company's rules and procedures and where necessary follow the disciplinary procedure

Coordinate with HR to discipline employees consistent with the company conduct.

Provide outstanding leadership for the team, setting clear direction and providing regular feedback

Ensure that each staff member has objectives, a development plan, and a regular performance review for performance monitoring

Maintain a good level of morale within your team by recognizing outstanding performance and service.

Support and assess new staff during their training period

Utilize the Company's reward structures and employee recognition schemes to encourage and recognize outstanding performance

Actively coach all the restaurant staff

Attend all management meetings

Execute local store marketing

Ensure that all budget request are properly replenished and liquidated in accordance with the company procedures

Know by heart and follow the company's standard operation procedures

Keep the Operations Manager promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken

At all times provides a favorable image of Rue Bourbon aims and objectives and foster and enhance public recognition and acceptance of all of its areas of endeavor

Carry out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy

Have a general awareness of Health and Safety in relation to all tasks and activities undertaken in bar operations

Job Type: Full-time

Pay: Php35,

• 00 - Php40,000.00 per month
  
  Benefits:
• Paid training

Schedule:

• 8 hour shift

Supplemental Pay:

• 13th month salary

Ability to commute/relocate:

• Fort Bonifacio: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant Manager: 1 year (Preferred)

Language:

English (Preferred)