Job Description
Filinvest Hotel: QUEST PLUS CONFERENCE CENTER CLARK
The Assistant Restaurant Manager is fully responsible in managing and controlling the day-to-day Mequeni Liveoperations. He/She also maximizes revenue to achieve the budget in the particular outlet and maintaining the highest service standard to guests and patrons.
1. RESTAURANT OPERATIONS
- Assist and check to ensure that the food and beverage standard for the outlet is consistent and of prescribe high quality by working closely with the outlet chef
- Assists the Restaurant Manager / Director in Planning, preparing proposals, ideas and suggestions to the promotional and marketing aspects for the Restaurant and Banquet outlets with a view to increase revenue and profit.
- Prepares and submits a comprehensive marketing plan for the outlet to achieve desired revenue.
- Controls shift briefing for the outlet as required and to ensure that the Outlet Supervisor and or Captain Waiter conduct the same for every shift to ensure proper communication flow
- Established professional business report with regular guests and patrons by offering warm, courteous service and ensuring VIP recognition is implemented
- Prepares monthly report and other report for the outlet as required
- Conduct monthly meetings for the outlet to discuss performance, problem solving, business development and other related matters
- Responsible, patient and willing to handle customers queries, feedback and complaints with quick solution and professional courtesy
2. HUMAN RESOURCE RESPONSIBILITIES
- Planning for future staffing needs
- Recruiting in line with company guidelines
- Preparing detailed introduction programs for new staff
- Maintaining up-to-date staff records and approving leave request considering business requirements
- Coaching, counseling and disciplining staff, providing constructive feedback to enhance performance
- Resolving disputes
- Producing efficient work schedule in line with local labor codes
- To report for duty punctually wearing the correct uniform and name badge at all times.
3. FINANCIAL RESPONSIBILITIES
- Effectively monitor and analyze variations from the budget
- Develop systems that measure the cost effectiveness of the departments
- Review financial report
- To actively strive to achieve and maximizing of costs against revenues
4. OCCUPATIONAL HEALTH AND SAFETY RESPONSIBILITIES
- Ensures that all areas are in line with HACCP guidelines
- Be familiar with property safety, food safety, first aid and fire emergency procedures
- Initiate action to correct a hazardous situation and notify the F&B Manager / Director of potential dangers
- Ensure security incidents and accidents are logged
5. OTHER DUTIES AS ASSIGNED
- Participates on the regular evacuation drill procedure.
- Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.
- Adheres to environmentally friendly practices such as reduce waste, recycle when possible and reuse, whenever applicable
- Responsible in being a role model of the Company that would be aligned with the Company Standards, Code of Discipline and Policy and Procedures
- Performs other functions and duties which may be assigned by the immediate superior.
Qualifications:
Education: Must have completed a bachelor's degree in hospitality management or an equivalent management course.
Experience:
- Minimum of 3 years of experience in a similar role within Food and Beverage management.
- At least 5 years of experience working in a 4- to 5-star hotel environment.
