Assistant Restaurant Manager

To assist the Restaurant Manager in the management of all aspects of the day to day food and beverage operation, ensuring that all areas of responsibility are cleaned and presented to the highest standards on a daily basis.

To be fully conversant with food and beverage related roles and duties to improve efficiency, cost effectiveness and standards wherever possible.

To assist in the management and motivation of the restaurant team, fostering team spirit and developing cohesive and efficient working relationships.

To maintain an successful working relationship with the Head Chef and senior Kitchen team.

To be conversant with the packages, incentives and menus promoted by the hotel on a continual basis, including the components, presentation and delivery of each dish within the restaurants. To anticipate demand and expectation wherever possible and to promote the hotel services and facilities to maximise sales opportunities and revenue and enhance the guest experience.

To actively participate in the maximisation of hotel revenue.

To anticipate challenging situations and to be confident in handling guest complaints, seeking a solution to achieve guest satisfaction and mitigate negative feedback.

To build a rapport with guests in order to maximise sales opportunities and generate future business.

To carry out ordering and stocktaking procedures if requested.

To help ensure that stock within the department is managed to the agreed levels consistently and professionally.