Assistant Manager

Main duties and responsibilities:
To ensure the seamless running of the Restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability.
Support the delivery of business strategies
Seek and maximize revenue opportunities and minimize costs
To be accountable for the smooth operation of each restaurant shift
Consistently exceed guest expectations
Develop a motivated and high performing team committed to delivering clear goals
Develop a positive, direct and open relationship with all colleagues
Protect the health, safety and well being of our guests and colleagues
Be a change agent, constantly reviewing service delivery
Duties and responsibilities
Customer Service
Review and communicate unannounced diner reports and initiate required action
Develop a culture of actively seeking feedback from customers on a regular basis
Agree and implement actions to continuously improve the guest experience
Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently
Maintain relationships within the immediate locality, namely residents
To provide a friendly, courteous, and professional service at all times
To provide a quick and efficient service.
To demonstrate a high standard of personal appearance and ensuring good personal hygiene.
To ensure the agreed standards of food service are always adhered to.
To manage employees ensuring that the correct standards and methods of service are maintained.
To ensure the efficient flow of service and standards are constantly met during service periods.
Managing Sales and Conversion
Support the implementation of revenue generation initiatives
Support the delivery and measurement of promotional activities, including staff incentives
Maximize incremental sales opportunities by adding customer value at every opportunity
To oversee the and ensure proper operation in the restaurant by all users
To ensure all up selling opportunities are maximized within the department.
To ensure all restaurant staff work hygienically and productively.
To create and implement sales promotions and staff incentives with authorization from the General Manager.
Financial Management
Review and communicate financial information to assist in proactive and timely decision making
Using key monitors, namely forecasting, to evaluate the restaurants performance and take appropriate action
Manage monthly restaurant stock-takes and review results and variances with relevant departments in conjunction with the restaurant manager
Ensure that in house control systems/audit requirements are adhered to
Maintain/develop restaurant/dispense bar control systems to meet or exceed food and beverage margins
Control costs without compromising standards and customer experience
Forecast potential revenues and costs for revenue/cost centers
People Development
Develop and encourage positive, direct, and open relationships amongst all colleagues
Support induction/mentor process through personal representation incl. completion of skills and standards
Support the creation of the calendar of training for the restaurant
Assist in employee relations in consultation with HR and restaurant manager as required
Manages the development of key team members and implements a succession plan, supported by the restaurant manager
To build and maintain an efficient team of employees, driving the team towards the objectives of the business.
To promote the training and development of staff to ensure standards are maintained and monitor all training and development within the department.
To manage all restaurant employees in line with the agreed skills and standards, giving regular feedback and appraisals.
To assess restaurant staff performance against the agreed skills and standards.
To constantly monitor the grooming and personal hygiene of the team.
Health & Safety
Understanding relevant H&S legislation and the implications that on the operation of the department
Communicating to the team their responsibilities within H&S
Ensure a safe workplace by identifying hazards and taking corrective action
Awareness of health and safety audit reports and the required action within the restaurant
Oversee and respond to all alleged food hygiene issues, namely food poisoning complaints in conjunction with the Executive Chef and Restaurant Manager
Identify maintenance activity required to uphold the required standard
Managing the Operation
Overseeing the preparation of rosters in line with forecasting
Ensure staffing levels reflect business demands maintaining productivity levels
Communicating and delegating duties to the team
Ensure each shift is reviewed and handovers/briefings are carried out
To ensure consistent communication from the restaurant to the manager
Keeping the team up to date about departmental and company activities through regular communication
Making it Happen
Stimulate change, challenge assumption and ways of working, to move the business forward
Maintain high level of communication with other departments to ensure an awareness of current priorities
Instill a culture of pride and ownership, always ensuring a seamless restaurant operation with ownership and desire to exceed expectation.
Encourage employee involvement
Develop standard operating procedures and manuals.
Produce training records.
To develop an open culture of communication, both formal and informal
To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs
To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department.
To plan to ensure adequate resources are available
To be aware of potential highs and lows in the business and customer trends, and plan accordingly.

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