Assistant Restaurant Manager

Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK

The Assistant Restaurant Manager is fully responsible in managing and controlling the day-to-day Mequeni Live operations. He/She also maximizes revenue to achieve the budget in the particular outlet and maintaining the highest service standard to guests and patrons.

1. RESTAURANT OPERATIONS

• Assist and check to ensure that the food and beverage standard for the outlet is consistent and of prescribe high quality by working closely with the outlet chef
• Assists the Restaurant Manager / Director in Planning, preparing proposals, ideas and suggestions to the promotional and marketing aspects for the Restaurant and Banquet outlets with a view to increase revenue and profit. 
• Prepares and submits a comprehensive marketing plan for the outlet to achieve desired revenue.
• Controls shift briefing for the outlet as required and to ensure that the Outlet Supervisor and or Captain Waiter conduct the same for every shift to ensure proper communication flow 
• Established professional business report with regular guests and patrons by offering warm, courteous service and ensuring VIP recognition is implemented 
• Prepares monthly report and other report for the outlet as required
• Conduct monthly meetings for the outlet to discuss performance, problem solving, business development and other related matters
• Responsible, patient and willing to handle customers queries, feedback and complaints with quick solution and professional courtesy

2. HUMAN RESOURCE RESPONSIBILITIES

• Planning for future staffing needs
• Recruiting in line with company guidelines
• Preparing detailed introduction programs for new staff
• Maintaining up-to-date staff records and approving leave request considering business requirements
• Coaching, counseling and disciplining staff, providing constructive feedback to enhance performance
• Resolving disputes
• Producing efficient work schedule in line with local labor codes
• To report for duty punctually wearing the correct uniform and name badge at all times.

3. FINANCIAL RESPONSIBILITIES

• Effectively monitor and analyze variations from the budget
• Develop systems that measure the cost effectiveness of the departments
• Review financial report
• To actively strive to achieve and maximizing of costs against revenues

4. OCCUPATIONAL HEALTH AND SAFETY RESPONSIBILITIES

• Ensures that all areas are in line with HACCP guidelines
• Be familiar with property safety, food safety, first aid and fire emergency procedures
• Initiate action to correct a hazardous situation and notify the F&B Manager / Director of potential dangers
• Ensure security incidents and accidents are logged

5. OTHER DUTIES AS ASSIGNED

• Participates on the regular evacuation drill procedure.
• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
• Adheres to environmentally friendly practices such as reduce waste, recycle when possible and reuse, whenever applicable
• Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures
• Performs other functions and duties which may be assigned by the immediate superior.

Qualifications:

Education: Must have completed a bachelor's degree in hospitality management or an equivalent management course.

Experience:

• Minimum of 3 years of experience in a similar role within Food and Beverage management.
• At least 5 years of experience working in a 4- to 5-star hotel environment.