Assistant Manager

DOMO DINING PTE. LTD.; Glasgow; On-site; GBP 25,000 - 35,000; Full time

Job summary

DOMO DINING PTE. LTD. in Glasgow seeks a Manager to oversee operations and ensure top-notch service standards. Responsibilities include staff management, inventory control, and maintaining excellent customer relations. Ideal candidates should have experience in hospitality and a passion for developing teams.

Qualifications

• Experience in hospitality management required.
• Ability to lead and train staff effectively.
• Strong organisational and communication skills.

Responsibilities

• Manage daily operations and staffing efficiency.
• Ensure customer satisfaction and service standards.
• Conduct training and performance reviews for staff.

Skills

Customer Service

Team Management

Inventory Management

Job description

Job Description:

To implement maximum standards of food, service, and accommodation to all customers. To assist in the general management of DOMO through planning, organizing, and holding regular meetings with all departments. Training and development of all floor staff. To stand in for the Manager during periods of absence.

Requirements:

1. To ensure the highest levels of service to all customers at DOMO.
2. To ensure that monthly forecasted food and beverage revenue figures are achieved.
3. To strictly adhere to established operating expenses and to ensure that costs are controlled.
4. To obtain and account for the settlement of all sales.
5. To handle voiding, correcting, and changing of bills in accordance with the prescribed procedures.
6. To account for all bills – those used during the shift and those voided.
7. To identify and correct any errors.
8. To balance the day’s transactions to computer print-outs at the end of the shift.
9. To ensure that DOMO is managed efficiently according to the established concept statements.
10. To be hands-on and present in all levels of the operation during service.
11. To assign responsibilities to the floor team and to check their performance periodically.
12. To conduct monthly inventory checks on all operating equipment and supplies.
13. To control the requisitioning, storage, and careful use of all operating equipment and supplies.
14. To ensure that all equipment, including crockery, cutlery, glassware, and linen, is properly cared for and that par stock levels are maintained at all times. To maintain a log of all breakages, shortages, and losses and report this weekly to the Manager.
15. To control stocks of restaurant stationery, cleaning materials – via kitchen, coffee, sugar, and all other items required for service, and to liaise with the appropriate buyer to ensure that adequate stocks are ordered.
16. To liaise with the Kitchen and Reception on daily operations and quality control.
17. To handle guest complaints, requests, and inquiries and to refer all of these to the Directors or General Manager as requested.
18. To establish and maintain good customer relations.
19. To maintain a daily management log and to communicate daily to all levels of management.
20. To liaise with the reception team and assist in maximizing table usage through planning and organization.
21. To attend regular meetings with fellow managers to ensure continuity of standards and procedures and maintain a daily log.
22. To conduct and oversee the training and development of all floor staff.
23. To conduct staff performance appraisals with all front-of-house staff.
24. To ensure that all employees report for duty punctually and wearing the correct uniform.
25. To assist in building an efficient and cohesive team of staff by taking an active interest in their welfare, safety, and development.
26. To carry out any other reasonable duties and responsibilities as assigned.
27. To always work as a team player and be prepared to be flexible to ensure operations are always as efficient and profitable as possible.