Assistant Restaurant Manager

Job description / Role

Responsibilities & Duties

• Assigns & reviews daily/weekly goals for direct reports and achievements thereof
• Reviews staff training & development levels for all team members with Restaurant/ Operation Manager, on quarterly basis
• Conducts ‘On-job skills’ training with all new and existing team members as described in ‘New staff orientation checklist (NSOC)’ and company ‘Steps & Standards, conducts followup training and assessments in keeping with the company standard
• Knows company policies and procedures and ensures compliance thereof
• Schedules Unit staff to build sales in key day parts
• Plans and conducts Unit team meetings
• Responsible for maintaining good working relationships with the team
• Grows all direct reports
• Applies HR P&P to direct reports and is accountable for consistency across whole vertical division
• Implement and ensure that the “health and Safety policy” is met at all times including required training for all staff. Comply with and implement all health and safety and food hygiene requirements adhere to cleaning schedule, maintain accurate records to ensure restaurant is clean and hygienic.
• Ensure all staff uniforms and personal hygiene requirements are met Comply with all company policies and procedure and attend company meetings as requested.
• Prescreen employment application and confirm job appointment on behalf of the OM/SM. Onboard, train, motivate and provide input to the OM/SM to appraise staff to promote good employee relation and operate within the company procedure.
• Train and develop the staff to deliver food to specification and therefore exceed customer expectation. Praise and recognize good performance and report staff achievements to OM/SM.
• Support the enforcement of company policies against unlawful harassment and discrimination within the restaurant and coordinate with OM/SM to achieved compliance with the company equal opportunity standard.
• Lead staff by example, setting the pace and standard. Inspire and motivate the team to deliver food to specification and achieved sales and profit goals.
• Create and foster a work environment where being a CUPAGAHWA employee is not “just another job”.
• Models company performance standards in all areas including the delivery of quality, service and cleanliness
• Fully comply with all restaurant requirements for reporting and record keeping in a complete, Accurate and timely manner
• Ensure “local purchases” are within delegated authorities, and that all requirements for reporting and record keeping are fully met.
• Assure the prompt and efficient service of all meals in compliance with food quality and service guidelines
• Conducts bi-monthly Operational Performance audits and monthly hygiene audits
• Identifies priority areas of underperformance & takes remedial action until deficiencies are rectified
• Ensures product display and merchandising standards are maintained
• Ensures that all products are produced to specifications / recipes & quality standards
• Manages accurate daily stock check & prepares daily/weekly/monthly cost & wastage reports
• Resolves customer complaints at restaurant level; assists staff handling of complaints
• Maintain Unit assets, undertake repairs and maintenance requests for replacement, if necessary
• Ensures all team members always meet standards for personal appearance, uniform image and personal hygiene of the highest standard
• In association with the Head Chef, plans and oversees the kitchen production
• Ensures compliance to health & hygiene safety procedures and enforce practices meeting to Binghatti hospitality and local health guidelines; assure that safety and best practices are maximized
• Ensures updated legal documents are properly displayed/ stored in restaurant e.g. Licenses, health cards for food handlers, hygiene certificates, PIC Certificates promotional permits, and pest control contracts, health & hygiene checklists/ reports conducted by local health authorities
• Ensures all cash handling procedures are in compliance with company standards in relation to security and accounting control requirements
• Manages all restaurant systems including ordering, scheduling, attendance records and training
• Creates attendance schedules
• Ensure compliance to all fire & safety regulations and completes audit and follow- up, as required

Requirements

Academic & Trades Qualifications
Minimum basic food hygiene. Leadership, managing people, judgment/decision making, problem solving, conflict management, planning and organization

Education Requirements:
Graduate of Hotel management/ diploma

Working Experience & Skills
• Minimum 2 years working hospitality or F&B.
• Minimum 1 year of being Senior Supervisor on high volume signature cafe
• Oral fluency in English, ability to read English

About the Company

A leading international private investment company in the UAE.