Assistant Manager

Assistant Manager Reporting to: GM
Department: Front of House
Location: Restaurant
Purpose of the Job: As an Assistant Manager your role is to assist the General Manager in achieving the stated objectives in sales, cost control and employee retention whilst ensuring the highest standard of guest experience, and assisting with the daily operation of the restaurant.
Key Accountabilities : Ensure guests are welcomed, seated and attended to warmly and courteously at all times.
Maintain a complete understanding of all policies, procedures, standards, specifications, guidelines and training programmes.
Ensure company objectives are achieved in regards to sales, service, quality, appearance and sanitation of the establishment through the training of employees whist maintaining a positive and productive working environment.
Ensure that all front of house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant maintenance programme.
Oversee and ensure that restaurant policies on employment performance appraisals are followed and completed on a timely basis.
Address guest issues during service according to company procedure, and report to the General Manager.
Ensure stock control is managed by delegating tasks as appropriate or following up accordingly yourself.
Ensure reservations are maximised within the restaurant
Maintain a comprehensive knowledge of the menus and an understanding of the wine list up selling to guests when appropriate.
Proactively communicate with the kitchen regarding menu changes, availabilities and specials.
Ensure that staffing requirements are addressed and applicants selected according to company procedures.
Maintain responsibility for the on board training and integration of new starters to the team.
Ensure adherence to cash handling and reconciliation procedures
Ensure compliance with the legal requirements under the H&S act 1974 and Food Hygiene.
Outcome, Results and Key Performance Indicators:
Compliance with all health and safety requirements.
Sales opportunities maximised throughout the restaurant.
Employees fully trained and aware of their role within the team.
Cash reconciliation and control.
Order of Service standards followed at all times.
Behavioural Capabilities: Understand the customer; who they are, their expectations and how to effectively manage the guest relationship to ensure repeat custom
Identify ways to improve profitability
Effectively manage cost controls and ensure budgets are carefully adhered to
Possess the ability to demonstrate an up to date and in depth understanding of the industry
Build and maintain strategic relationships with internal and external individuals and groups
Fully understand and articulate the business goals and objectives
Lead by example
Effectively coordinate, control and manage resources
Possess the ability to prioritise tasks and demonstrate effective time management
Recognise the opportunity to delegate tasks and take advantage of them
Communicate relevant business information regularly, efficiently and concisely to the team
Possess the ability to adapt style when dealing with all kinds of people in a wide range of situations
Quickly build rapport with team and guests
Build effective and constructive relationships
Offer clear direction to the team
Regularly measure impact of employee development in the workplace and take action accordingly
Make good decisions based upon a mixture of analysis, wisdom, experience and judgement rather than emotions
Always take broader business aims into consideration
Knowledge, Experience and Qualifications: Previous experience in a managerial role.
Relevant experience within a similar environment.
Good understanding of the hospitality industry.
Great Career development!

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