Assistant Restaurant Manager

1 week ago

Kuala Lumpur, Kuala Lumpur, Malaysia Else Kuala Lumpur Full time

Job title :
Assistant Restaurant Manager

Department:
F&B Restaurant

Report to:
F&B Manager

About Us:


Locally-rooted but globally-connected, the Else brand is conceptualised as a modern day sanctuary and a platform for well-heeled travellers to discover and appreciate the local culture, complemented with world-class service and execution.


Located in the centre of Kuala Lumpur's creative-cultural core and opening in August 2022, Else Kuala Lumpur will be the brand's debut property.

The Else mind-set is about taking a distinct and differentiated approach to hospitality, one where every experience is personalised, thoughtfully crafted and delivered with sincerity by an incredibly capable team.

Join us, to build something truly unlike anything else.

Position Summary:


As Assistant Restaurant Manager you are responsible for assisting in overseeing all facets of the outlet, ensuring consistent and thoughtful service.

Your role meant to superintend both Restaurant and Pool within the hotel.

You will assist in overseeing all facets of the outlet and must maintain and control a high level of guest service to be achieved by ensuring consistent and thoughtful service, demonstrated by the restaurant staff.

Additionally, you are responsible for the hiring, training, supervising, and disciplining of the staff.


We are looking for individuals who have a thorough knowledge of guest service, cost control, labor control, menu writing, merchandising, and accounting.


Duties & Responsibilities:

  • The ability to select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel's All Day or Fine Dining Restaurant to ensure that established cultural and core standards are met longrange strategic planning for outlet operation.
  • The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
  • The ability to provide expert knowledge of wine and spirits and ensure quality of all food or beverage items, ingredients, and preparation methods, in an elegantly appointed environment dedicated to an attentive and distinctive experience while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
  • The ability to work closely with the Restaurant Manager, Food & Beverage Manager, Chef De Cuisine and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
  • The ability to control labor and operating expenses through effective scheduling, budgeting, and purchasing decisions, and inventory and cash control.
  • Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
  • Work harmoniously and professionally with coworkers and supervisors.
  • Will be able to forecast, plan and manage all F&B orders, staff, and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.
  • Manage all F&B and daytoday operations within budgeted guidelines and to the highest standards.
  • Establish targets, KPI's, schedules, policies, and procedures.
  • Provide a twoway communication and nurture an ownership environment with emphasis in motivation and teamwork.
  • Ability to manage personnel and meet financial goal written in SMART terms.
  • Practice economy of food, beverage, paper supplies, electricity, and water (practice recycling whenever possible). Implement appropriate and effective measures to improve control of costs / expenses / labour.
  • Ensure that quality of food / beverage / service provided are consistently maintained and in line with group / hotel standards.
  • Proper and tactful handling of verbal complaints from guests. Handle guest complaints in a timely manner with the appropriate empathy and resolution.
  • Constantly obtain customer feedback during operations to ensure satisfaction.
  • Lead F&B team by attracting, recruiting, training, and appraising talented personnel. Training, foster an environment of development and knowledge increased. Identify training required (e.g., upselling skills).
  • The ability to intervene with a potentially intoxicated guests in the bar, taking steps to slow down service and only cut a guest off away from other guests. Always be discreet avoid embarrassment and stop the drinking before it gets to be a big deal.
  • Overseeing the ordering, inventory, and control of beverages cost.
  • Hygiene & Food Safety Management System ensures that staff applies the necessary precautions with regards to the hotel food safety and hygiene standards.
  • Fire & Life Safety, ensure that staff are aware of and applies the procedures concerning hotel fire and life safety / emergency proce

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