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Assistant Restaurant General Manager

Accor

Job Description

  • To strictly adhere to the established operating expenses and that all costs are controlled for the outlet.
  • To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
  • To ensure that the pool and beach are managed efficiently according to the established concept statements.
  • To ensure that all operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
  • To assign responsibilities to the two assistant manager in charge i.e beach and pool and to check their performance periodically.
  • To assist and coach in the operation and be visible during peak times.
  • To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
  • To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and supplies for the outlet.
  • To control the requisitioning, storage and careful use of all operating equipment and supplies for the outlet.
  • To conduct daily preshift briefings to ambassadors on preparation, service and menu.
  • To liaise with the Kitchen and Beverage department on daily operation and quality.
  • To handle all guest complaints, requests and enquiries on food, beverage and service.
  • To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.
  • To ensure that the outlet cashiering procedures is strictly adhered to.
  • To ensure that a supervisor and Assistant Outlet Manager are always visible and available on duty during service time in the outlet.
  • To identify in conjunction with the Director of Food and Beverage / Assistant Director of Food & Beverage, market needs and trends.
  • To monitor and analyze the menus and product of competitive restaurants and pool bars.
  • To assist the Executive Chef in developing menu specials, a la carte, pool bar snacks and to prepare recipes and specifications for the outlet where applicable.
  • To plan and implement an effective sales plan and promotional activities for the outlets.
  • To provide the Director of Food and Beverage / Assistant Director of Food & Beverage with recommendations for the advertising campaign and assist in putting together the advertising brief and attend subsequent meetings.
  • To revise and update the outlet’s Departmental Operations Manual as and when needed.
  • To participate in the formulation of the Annual Marketing Plan to establish a list of marketing activities in line with the compilation of the Annual Business Plan.

To apply for this job please visit www.monstergulf.com.

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