Assistant Restaurant Manager

Red Carnation Hotels; Durban; On-site; ZAR 200,000 - 400,000; Full time

Job summary

An established industry player is seeking a dynamic Assistant Restaurant Manager to lead the Grill Room team in a prestigious fine dining environment. This role requires a strong leader who can maintain high standards, foster a positive work atmosphere, and ensure exceptional customer service. You will be responsible for daily operations, staff training, and compliance with health regulations while also maximizing revenue and profitability. If you are passionate about the hospitality industry and have a proven track record in a 4-5 star setting, this is an exciting opportunity to make a significant impact in a vibrant team.

Qualifications

• Experience in a 4-5 star environment as an Assistant Restaurant Manager or Supervisor.
• Ability to communicate effectively in English with staff and management.

Responsibilities

• Lead and organize the Grill Room team to maintain high standards.
• Oversee daily operations and ensure smooth service.

Skills

Leadership

Communication Skills

Organizational Skills

Problem-Solving

Customer Service

Education

Certificate or Diploma in Food and Beverage Operations

Tools

Excel

Word

Job description

Key Responsibilities:

1. To lead and organise the Grill Room team, to set and maintain standards and to strive to always keep improving standards whilst maintaining budget and gross profit.
2. Responsible to operate within the policies and procedures as set out in the operating manual.

Minimum Requirements:

1. Experience as an Assistant Restaurant manager / Supervisor in a 4-5 star environment
2. Ability to effectively listen and verbally communicate in English with all levels of staff and management
3. Proficiency in computer software programs such as Excel and Word preferred.
4. A certificate or Diploma in Food and Beverage Operations would be an advantage
5. Ability to make decisions and work independently.
6. Excellent organisational skills
7. Establish and maintain happy, healthy and stable working relations with all staff and management.

Leadership and Team Management:

1. Foster a positive and motivating work environment for your team.
2. Lead by example and demonstrate a strong work ethic.
3. Delegate tasks effectively and ensure everyone understands their roles.
4. Train and educate staff on the importance of impeccable customer service.
5. Address customer concerns promptly and professionally.
6. Ensure that all staff members are knowledgeable about the menu and can make recommendations.

Operations and Efficiency:

1. Oversee daily operations, ensuring smooth service and high-quality standards.
2. Coordinate with the kitchen staff to ensure timely and accurate food preparation.
3. Monitor inventory levels and assist in ordering supplies to maintain stock.

Training and Development:

1. Conduct regular training sessions for staff on service standards, product knowledge, and communication skills.
2. Identify areas for improvement and provide constructive feedback to help team members grow.
3. Assist in budgeting and cost control measures.
4. Monitor sales and expenses to ensure financial targets are met.
5. Implement strategies to maximize revenue and profitability.

Communication Skills:

1. Maintain clear and open communication with both front-of-house and back-of-house teams.
2. Communicate effectively with customers to ensure their needs are met and exceeded.

Problem-Solving:

1. Be proactive in identifying and addressing issues before they escalate.
2. Develop solutions to challenges that may arise during service.

Compliance and Safety:

1. Ensure that the restaurant complies with health and safety regulations.
2. Stay informed about industry trends and changes in regulations.

Professionalism:

1. Uphold the highest standards of professionalism and integrity.
2. Represent the restaurant positively in interactions with customers and industry professionals.
3. Fine dining environments can be dynamic; be flexible and adaptable to changing circumstances.
4. Embrace innovation and new trends in the fine dining industry.
5. Ensure guests receive the highest level of food and beverage service by making contact with them and checking customer satisfaction.
6. Maintain a high standard of personal service with all guests.
7. Take personal responsibility for any guest situations, seeing the situation through to resolution.
8. Ensure that the outlet follows correct billing procedures so that all revenue is correctly allocated and recorded.
9. Assist the Restaurant Manager with stock takes and reporting as requested.