Assistant Restaurant Manager - Fine Dining

Our client is an ultra-luxury resort, recognized globally as a hospitality leader in the wellness industry. As an Assistant Restaurant Manager, you are responsible for assisting the Restaurant Manager in managing restaurant operations to deliver an excellent guest experience.

Requirements

• Diploma, college or bachelor's degree in food and beverage and/or hotel management (Any courses related to further knowledge of wine or bartending are also preferred). 
• Minimum of 1 year of experience as an Assistant Restaurant Manager or 2 years as a Restaurant Supervisor at a luxury hotel or reputable fine dining restaurant.
• Proven understanding of hotel and SPLs policies regarding food and beverage operations. First aid is preferred. 
• Certification in alcohol awareness and/or food service permit or valid health/food handler card is preferred.
• Familiarity with beverage terminology, application, operation, wine service, costs, menu development and controlling inventory.
• Familiar with food and hygiene codes, policies and procedures.
• Very good command of written and spoken English
• Additional European language preferred.
• Experience in a remote location is a plus.

Responsibilities

• Ensure that the restaurants and bars are prepared for service at the designated times and that all pre-service activities by restaurant management are carried out.
• Ensure the prompt and efficient service of meals and beverages set by the resort's required standards.
• Fully understand the team goals and objectives, ensuring that appropriate duties are carried out to achieve the targets.
• Lease with guests ascertaining their food and beverage requirements and coordinating their requests through the outlet.
• Have a full knowledge of menus and specials of all outlets to be able to recommend and upsell.
• Ensure that all hosts provide courteous and professional service in a friendly manner at all times.
• Make every effort to ensure the comfort and enjoyment of guests' food and beverage requests throughout service.
• Ensure you have a good knowledge take orders from any Food & Beverage outlet menus.
• Confirm that all outlet heads of Departments (HODs) prepare departmental records, rosters and any other paperwork as and when required.
• Ensure guest /room charges at points of sales are being managed.
• Have a good knowledge of the wine list and be able to recommend wine in the absence of a sommelier.
• Prepare monthly reports relating to service, breakage, loss and inventories.
• Control loss, abuse or breakage of all operating equipment and ensure correct handling and storage of such items.
• Organize daily briefings in the restaurant before each meal period to brief the team on special requests, VIP, out-of-stock, and other requests.
• Follow opening and closing duties checklists.
• Conduct regular meetings with staff relating to maintaining and improving service, to introduce moral-building exercises for food and beverage hosts.
• Ensure all hosts' behaviour is correct and that they are of full knowledge of the products they use and the service that is expected of them.