Assistant Restaurant Manager

F & B Service , Assistant Restaurant Manager

1. Ability to ensure employees perform a variety of tasks, from preparing the food, stocking supplies, serving, charging people for their food, handling cash, credit cards, and a cash register, cleaning tables and counters, resetting tables, greeting customers and answering questions.

2. Ability to take responsibility for the business performance of the restaurant including planning restaurant sales, Meeting Targets, Organizing promotional events and discount schemes and Coordinating menus & its planning.

3. Ability to coordinate the operation of the restaurant during scheduled shifts, recruit, train, manage and motivate staff and staff development.

4. Ability to respond to customer queries and complaints.

5. Ability to meet and greet customers, organise table reservations and offer advice about menu and wine choices.

6. Ability to check stock levels, order supplies and prepare cash drawers and petty cash.

1. Should have extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and service staff.

2. Should have working knowledge of various computer software programs (MS Office, restaurant management software)

3. Should have strong leadership, motivational and people skills.

4. Should have financial management skills. Ability to work under pressure, and the ability to multi-task.