Assistant Restaurant Manager - Muru

Exceptional Hospitality Starts with You

Responsibilities

• Here's what you'll do during a typical day:
• An Assistant Outlet Manager, will be responsible for assisting management in the direction and administration of a restaurant in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you will be responsible for performing the following tasks to the highest standards:
• -Interviews, selects, trains, supervises, counsels, disciplines and participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant. Schedules and directs staff in their work assignments. -Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees. Responsible for ensuring that all equipment is in working order. Visually inspects and takes corrective action to ensure that facilities in restaurant look appealing and attractive to guests. Provides guidance for improvement and implements necessary adjustments. Oversees work orders to ensure repairs and maintenance of facility are completed on a timely basis. -Manages and monitors product quality and guest satisfaction in restaurant. Responsible for ensuring that food quality is consistent, appealing, and prepared to guest specifications. Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges’ appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments. -Interacts with guests to obtain feedback on quality of service and food in outlet. Investigates and resolves guest complaints in a timely manner. -Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, chinaware, condiments, and other items necessary to provide appropriate customer service. -Oversees set up of dining and service areas. -Participates in marketing efforts of restaurants, creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials. -Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state, and federal laws and regulations