✨ AI Summary
The Assistant Restaurant Manager will oversee daily restaurant operations, manage and supervise the team, and ensure exceptional service and guest satisfaction. Responsibilities include supervising food preparation and presentation, managing all restaurant operations (opening/closing, maintenance, shifts), monitoring team performance, executing customer service activities (handling complaints, resolving issues), assessing displayed items for quality and quantity, adhering to Health, Safety, and Environment policies, monitoring F&B costs, optimizing inventory and pricing, and recording invoices. The role requires a Bachelor's degree in Hotel Management or a related field, 4-6 years of F&B Operations experience, and 1 year of managerial experience. Fluency in English is essential, with Arabic as a plus. Proficiency in MS Office and strong behavioral competencies such as customer focus, directing work, driving results, effective communication, and situational adaptability are also required.
The Assistant Restaurant Manager is responsible for overseeing daily restaurant operations, managing and supervising the team, and actively contributing to achieving exceptional service and guest satisfaction. RESPONSIBILITIES - Supervise the food preparation and presentation process, check the quantity and quality of displayed items, and take necessary actions to ensure high-quality meals are produced. - Manage all restaurant operations, including overseeing opening and closing procedures, cond
Requirements
LANGUAGE & TECHNICAL SKILLS
Language Proficiency
- Fluency in English.
- Fluency in Arabic is a plus.
Technical Skills
- Proficiency in MS Office.
EDUCATION
Bachelor s degree in Food and Beverage, or Hospitality Management, or a related field.
EXPERIENCE
General Experience
Four to six years of experience in F&B Operations, or a similar role.
Managerial Experience
One year of experience in a managerial role.
BEHAVIORAL COMPETENCIES
Customer Focus
Builds strong customer relationships and delivers customer-centric solutions. For example, keeps in contact with customers to ensure problems are resolved, or to improve customer service. Studies customer feedback and emerging customer needs and uses these to determine some creative new ideas.
Directs Work
Provides direction, delegating, and removing obstacles to get work done. For example, asks questions to understand the desired outcomes for the role; confirms accountabilities with others so that work can be done effectively and efficiently; informs stakeholders when there are delays or problems that will affect them.
Drives Results
Consistently achieves results, even under tough circumstances. For example, holds self to high standards of performance; sets some challenging goals; wants to achieve meaningful results; pursues initiatives/efforts to successful completion and closure. Focuses on key goals, even during setbacks and obstacles.
Communicates Effectively
Develops and delivers multi-mode communications that convey a clear understanding of the unique needs of different audiences. For example, disseminates knowledge, insights, and updates in a polished, precise, and compelling manner. Demonstrates a deep interest in others' comments. Creates rich documents and reports.
Situational Adaptability
Adapts approach and demeanor in real time to match the shifting demands of different situations. For example, swiftly and easily adapts approach to a wide array of different or changing situations. Is inquisitive about evolving situations; identifies how to adapt early.
Description
The Assistant Restaurant Manager is responsible for overseeing daily restaurant operations, managing and supervising the team, and actively contributing to achieving exceptional service and guest satisfaction. RESPONSIBILITIES - Supervise the food preparation and presentation process, check the quantity and quality of displayed items, and take necessary actions to ensure high-quality meals are produced. - Manage all restaurant operations, including overseeing opening and closing procedures, conducting maintenance checks, managing shifts, and coordinating with the purchasing department. - Monitor the team's performance, oversee the restaurant's set targets, ensure work is completed to standards of productivity, quality, and timeliness, and reward the team accordingly. - Execute various customer service activities, including handling complaints, addressing complex queries, and investigating and resolving customer problems. - Execute comprehensive assessments and evaluations of displayed items to ensure both quantity and quality meet specified standards, taking appropriate actions as needed. - Follow the organization s Health, Safety, and Environment (HS&E) policies, procedures, and mandatory instructions to identify and mitigate risks, safeguarding the environment and the wellbeing of oneself and others. - Monitor daily F&B costs, oversee budget alignment with the management team, and optimize inventory and pricing strategies accordingly. - Record all invoices in accordance with company policy.