The Assistant Restaurant Manager is responsible for managing all day-to-day elements of running a restaurant. The incumbent has partial operational and P&L accountability for a high-turnover business. They are expected to proactively manage, motivate and lead a team from varying backgrounds and cultures. He / She is required to assist the Restaurant Manager in executing and delivering the business plan.
Role and Responsibilities:
1. Drives & Delivers Results
- Cascades KPIs at team and individual levels.
- Analyses information to identify cause-and-effect relationships and correlations.
- Identifies critical elements and assesses consequences of different courses of action and proposes solutions.
2. Demonstrates Personal Excellence
- Provides guidance and advice in his/her area of expertise/knowledge and applies them in his/her area of responsibility.
- Actively seeks learning opportunities and actively shares knowledge and information with others. Shares specialized knowledge, skills and learning from experience across different situations and contexts effectively.
3. Focuses on Customers
- Examines Customer interests, needs, wants and experience to propose and develop solutions that add value.
4. Drives Innovation & Improvement
- Adapts changing circumstances, including emergencies and other unexpected situations.
- Implements initiatives related to the improvements of processes and systems.
5. Communicates Effectively
- Develops consensus on ideas and recommendations affecting own team. Facilitates discussions and gives consideration to a range of interests, options and possibilities.
6. Collaborates to Win
- Identifies and builds partnerships. Develops and maintains long-lasting partnerships to strengthen relationships. Delivers priorities and initiatives outputs.
7. Builds Diverse Team (Employees)
- Takes initiative in supervising staff members under his/her responsibility.
- Ensures that roles and responsibilities within the team are clear. Plans and reviews work, and assess staff performance.
- Remains alert to emerging issues and trends that might benefit or otherwise impact individual and team's work.
- Creates regular opportunities for team members to contribute toward enhancing service quality.
Requirements:
- Min 2 years experience supervising Crew in F&B industry.
- Passionate about food industry and customer experience.
- Experience in store operations, staff scheduling
- Able to manage both Back and Front of House.
- Familiar with food industry local laws, certifications and compliance
- Ability to communicate effectively with both internal and external parties.
