Assistant Restaurant Manager (French - Specialty Restaurant)

CROWNE PLAZA KLCC; Kuala Lumpur; On-site; MYR 67,000 - 112,000; Full time

Job summary

Crowne Plaza KLCC in Kuala Lumpur is seeking an Assistant Restaurant Manager (French - Specialty Restaurant) to help manage daily operations of a full‑service outlet and coordinate events. You will enforce brand standards, health and safety procedures, and ensure accurate billing and guest satisfaction.

You will support the Restaurant Manager, supervise Food & Beverage staff, train colleagues, monitor inventory, and contribute to menu design and promotions while maintaining cost controls and

Qualifications

• Bachelor’s degree or higher in hotel management, culinary arts, or equivalent.
• Some college and/or advanced training in food & beverage management, with supervisory experience.

Responsibilities

• Assist the Restaurant Manager in daily outlet operations and events coordination.
• Oversee staffing levels and scheduling to ensure service standards.
• Train colleagues and ensure compliance with health and safety policies.
• Support budget controls and inventory management to minimize waste.

Skills

Supervision

Food safety

Customer service

Education

Bachelor’s degree in Hotel Management/Culinary Arts

Some college or advanced training in F&B management

Job description

Assistant Restaurant Manager (French - Specialty Restaurant)

As theAssistantRestaurantManager,you’llassistto manageall aspects of one or more full-service food and beverage outlet(s) on a daily basis andco-ordinate special events.Ensure compliance with standards of service and operating procedures.Adhere to local regulations concerning health,safetyor other compliance requirements, as well as brand standards and local policies and procedures

People

Assisting the Restaurant Manager in his duty

Oversee theimplementation of standards as detailed in the departmental standards and procedures manual

Manage everyday activity,planand assign work ensuring you always have the right staffing numbers

Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues

Train colleagues to make sure they deliver with compliance and to the standards we expect

Recommend orinitiateany HRelatedactions where needed

Guest Experience

Make sure all food and beverage facilities are clean and properly stocked toanticipatedbusiness volume. Notify engineeringimmediatelyof any maintenance and repair needs

Aware of requirements in terms of food safety and hygiene standards and checks that these standards are implemented andmaintainedin all service and guest areas and take any necessary corrective action

Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure youmaintaina high levelof guest satisfaction

Involved in the establishing,followingand monitoring of financial plans

Monitor and implement control procedures

To be revenue driven and cost conscious

To ensure that billing isaccurateat alltimesin all the outlets

Encourage productivity and operational excellence and efficiency

Drive promotions that deliver great dining experiences for guests ata good value

Responsible Business

Manage outlet food and beverage marketing programmes andparticipatein andmaintainsystem-wide food and beverage marketing programmes and promotions

Keep an eye on competitor activity/ industry innovation. Review and work on menu design and concepts with Chef

Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste

Handle food and beverage inventory procedures.Determineminimum and maximum stocks for all food, beverage, material, and equipment

Other ad-hoc duties - unexpected moments when wehave topull together to get a task done

Accountability

Number of employees supervised –

Direct -Food and Beverage Supervisors / Food and Beverage Attendants

Annual Operating Profit/Payroll Budget –

Key Metrics –

Employee Satisfaction Survey

Whatweneed from you?

Bachelor’s degree/ higher education qualificationin Hotel Management, culinary arts/ equivalent

Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisoryexperience,or an equivalent combination of education and experience

Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law

The statements in this job description are intended torepresentthe key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

What can I earn as an Assistant Restaurant Manager