Assistant Restaurant Manager - Sand & Koal

Position Overview

Service and Team Leadership

• Provide professional and courteous service and ensure assigned outlet employees follow the required example.
• Keep the workplace and surrounding area clean and organized.
• Maintain high service and setup standards and train outlet employees on the outlet concept.
• Maintain professional appearance, hygiene, dress, and grooming standards.
• Lead, guide, and develop the service team in line with the outlet concept.

Outlet Operations

• Participate in menu design with the Head Chef and Chef Sommelier or Sommelier.
• Organize tastings of daily dishes and new menus.
• Perform upselling and offer alternatives for department items.
• Operate the existing point-of-sale system at the assigned responsibility level.
• Identify and correct errors during setup, service, and breakdown operations.

Performance and Financial Control

• Produce outlet reports and analysis and present them at monthly performance meetings.
• Control outlet costs and expenses while supporting quality, revenue, and profit.
• Assist with preparation of the outlet budget.
• Conduct monthly inventories of operating supplies and equipment.
• Control sales settlement and outlet floats when required.
• Monitor supplies and equipment and reduce spoilage and wastage.

Staffing and Training

• Implement flexible work schedules based on business patterns.
• Establish a pool of qualified and trained full-time and part-time employees with People Services.
• Support payroll control by maximizing part-time workforce utilization and coordinating with other Food and Beverage departments.
• Attend staff meetings, departmental training, hotel-initiated training, and required departmental training.
• Hold regular meetings with the kitchen team to foster teamwork and improve the outlet.

Requirements

• Experience or capability in managing a restaurant or food and beverage service team.
• Knowledge of restaurant outlet concepts, services, products, and service standards.
• Ability to train and guide outlet employees on service and outlet concepts.
• Ability to operate the assigned point-of-sale system at the required responsibility level.
• Ability to prepare or contribute to outlet reports, budgets, inventories, and performance reviews.
• Ability to maintain professional appearance, hygiene, grooming, and dress standards.
• Ability to work flexible schedules based on business patterns.