The Assistant/Restaurant Manager, Entrepôt oversees and leads all activities within the assigned property to the highest level. He or she will be responsible for leading and directing the restaurant operations to ensure that the guest experience, food and beverage quality and departmental revenue and profit goals meet its highest standard. He or she will also ensure adherence to federal, state and local regulations concerning health, safety, and other compliance requirements, as well as brand standards and local policies and procedures. He or she will report directly to the Acting Manager, F&B Service.
The job responsibilities include the following:
- To oversee operations, ensuring that guest satisfaction is monitored and where appropriate, rectified throughout their experience.
- Detailed knowledge of the full bar menu, and able to give comprehensive descriptions of all products.
- Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy
- Ensure proper scheduling of staff and administration of human resource records.
- Establish relationships with suppliers and constantly research on new suppliers to ensure competitive sourcing.
- Assist in the management and organization of inventories. Conduct of inventory spot checks where necessary.
- Display good supervisory skills with ability to assign and delegate duties among staffs.
- Manage customer complaints to build brand loyalty.
- Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
Requirements:
The candidate should possess the following:
- Diploma in Food and Beverage, Hotel Operations or other related fields, with at least 4 years of related and managerial experience.
- Pre-opening experience for Food and Beverage outlets across various concepts and operations and possess banquet operations experience.
- Experience in menu planning and menu engineering.
- Excellent spoken and written English.
- Strong interpersonal skills and communication skills, and experience in managing large complex teams.
- Creative food and beverage professional with a can-do attitude and always keen to elevate and redefine the food and beverage offerings under his or her charge.
- Confident and meticulous.
- Ability to work independently and in teams.
- Excellent time management and organisational skills.
