Cafe Milano Assistant Restaurant Manager

Jobsatdubai; Abu Dhabi; On-site; AED 45,000 - 65,000; Full time

Job summary

Jobsatdubai in Abu Dhabi is seeking an experienced Assistant Restaurant Manager for Cafe Milano. This role involves leading and training staff, managing operational expenses, and ensuring excellent guest service.

The ideal candidate will have strong leadership abilities, excellent communication skills, and a knowledge of culinary service techniques. Responsibilities include performance evaluations, menu design collaboration, and maintaining high operational standards.

Qualifications

• Strong leadership skills with the ability to motivate and develop teams.
• Excellent communication skills to interact effectively with guests and staff.
• Familiarity with service techniques and culinary terminology.

Responsibilities

• Manage employee performance and provide training.
• Control operating expenses through budgeting and inventory management.
• Foster relationships with both regular and new guests.

Job description

Cafe Milano Assistant Restaurant Manager

Responsibilities

1. Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the outlet to ensure that established cultural and core standards are met.
2. Control labour and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
3. Be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
4. Work closely with the Director of Food & Beverage, Restaurant General Manager, Restaurant Chef and Sous Chef to design an effective menu and wine list while ensuring excellent product quality at a fair price.
5. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
6. Be knowledgeable about service techniques and culinary terminology to train staff and sell products to customers and patrons.
7. Observe physical condition of facilities and equipment and make recommendations for corrections and improvements as needed.
8. Maintain Symphony (POS) system according to menu changes.
9. Use Avero reports to analyse performance and adjust to maximize revenues according to guest preferences.
10. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in Employee Handbook.
11. Work harmoniously and professionally with co-workers and supervisors.
12. Manage the services in the outlet under direct responsibility.
13. Assist with set-up and cleaning of operational areas.
14. Be well versed in the working knowledge of division operations as well as Four Seasons Cultural and Core Standards, policies and standard operating procedure.
15. Plan schedules and ensure high employee performance.
16. Complete payroll reports on a monthly basis.
17. Complete performance evaluations for managerial and line staff within the team.
18. Conduct periodic market surveys and SWOT analysis of competition.
19. Lead and motivate the teams under responsibility, always promoting the golden rule.
20. Ensure Health & Safety alongside good hygiene practices are maintained.
21. Liaise with Housekeeping, Engineering and Purchasing to maintain cleanliness, all in working order, and supplies at hand needed to operate the outlet.
22. Assist in creating action and training plans around the Employee Engagement Survey as well as in relation to Guest Comment Ratings.

Standard Duties

1. Provide a friendly and professional service that always exceeds guests’ expectations.
2. Read the hotel’s employee handbook, understand and adhere to the hotel’s rules and regulations, and especially the policies and procedures relating to Fire, Hygiene, Health and Safety.
3. Undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.
4. Report for duty punctually wearing professional attire.
5. Maintain a high standard of personal appearance and hygiene, and adhere to the hotel and department personal appearance standards.
6. Comply with local legislation as required.
7. Maintain good working relationships with colleagues and all other departments through the Golden Rule.
8. Respond to any changes in the division as dictated by the needs of the industry, company or hotel.
9. Be flexible and extend job duties to carry out any other reasonable duties within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
10. Conduct and attend training sessions as outlined.
11. Perform other tasks or projects as assigned by the Director of Food & Beverage or Restaurant General Manager.
12. Obtain any required food handling and/or sanitation certifications required by local or state agencies.
13. Conduct and attend training sessions as outlined.