Assistant Restaurant Manager (Lobby Lounge)

SCOPE

Reporting to the Restaurant Manager, the Assistant Restaurant Manager is responsible to produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant / Outlet Manager provides a courteous, professional and efficient service in accordance with the outlet, hotel and Kempinski standards, driving sales and maximises profit. The Assistant Restaurant / Outlet Manager must grow into the position of Restaurant / Outlet Manager.

OVERALL OBJECTIVES

The job of Assistant Restaurant Manager is executed satisfactorily when:

• All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
• The sales are driven to the outlet’s full potential and that budget is adhered to.
• A High quality of product and service is maintained in the outlet.
• The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.
• The growth of internal talent within the outlet is supported.
• The employee is ready to take over the outlet in The Capitol Kempinski Hotel Singapore or in other Kempinski property.

MAIN RESPONSIBILITIES

• Responsible to Restaurant Manager.
• Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and organised at all times.
• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.
• Have an understanding of the monthly profit and loss statement of the department.
• Conduct all outlet meetings in the absence of the Outlet Manager.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success.
• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.
• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.
• Plan daily routine checklist and station division according to the work schedule.
• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.
• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.
• Attend all required trainings as described by the department.
• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Restaurant / Outlet Manager.
• Coordinate the review of outlet’s operations manual updates annually as requested by the Restaurant / Outlet Manager.
• Support activities and cooperation with the suppliers.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department /Assistant Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Attend all daily/weekly Food & Beverage Meeting in the absence of the Restaurant / Outlet Manager.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.