Assistant Restaurant Manager - Yellow Fin Horse

Position Summary:

The assistant restaurant manager is responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management to front-of-house staff training and coordination to cost-inventory-revenue management.

His/her job description entails management, administrative, and operation responsibilities, such as providing functional assistance, coordinating activities and functions with other heads in the food and beverage department. This will involve a large degree of supervising the service team, as well as keeping an eye out for problems that arise in the restaurant and seizing control of a situation in a timely manner.

The role of assistant restaurant manager also largely requires the ability to pay attention to details and a high level of responsibility to ensure all aspects of the restaurant operation (i.e., beverage preparation, inventory storage, and service delivery to customers) meets the establishment standard.

The added expectation for the assistant restaurant manager role specific to our establishment includes a high degree of soft skills, including, but not limited to, extensive knowledge of dining trends (current and traditional), constantly update oneself with industry on-goings, understanding of market competitors, strong connection with industry peers and suppliers alike, polished execution of service, passion and pride to serve, exceptional communication skills, problem solving ability and mentality, positive outlook, ambition for growth and/or improvement.

Duties & Responsibilities:

• Oversee organization and operation aspects of the restaurant.
• Support team to reach common goals.
• Listen and respond appropriately to the concerns of other employees.
• Help troubleshoot any service issues that may arise.
• Constantly keep oneself up to date with industry knowledge and proactively try to improve one’s work-related skills.
• Identify and ensure oneself and fellow colleagues utilize available learning & development resources to develop skills and perform their job efficiently and effectively.
• Delegate duties as required to ensure the efficient functioning of the department and maintain effective follow up on those duties.
• Serve as a role model.
• Manage beverage menu curating, inventory, and ordering.
• Plan and organize event and promos as necessary and fitting to restaurant brand standards.
• Involved in marketing planning and activities as and when needed.
• Asset and inventory management.
• Budget and revenue management.
• Development and updating of restaurant SOPs and safeguarding the standards.
• Actively represent the restaurant brand.
• Ensure quality of dishes meets the set standards before leaving the pass.
• Maintains restaurant sanitation standards.
• Ensures employees keep their work areas clean, neat, and organised.
• Ensure that all associates comply with the stipulated grooming, hygiene, and uniform standards.
• Ensures completion of assigned duties.
• Works with kitchen to coordinate/ expedite service and timing of events and serving time of food and drinks.
• Manage guest expectations and handle any out-of-ordinary requests.
• Handle guests’ grievances and to reconcile situation.
• Training and re-training for service team on both hard skills (i.e., service flow, food and beverage knowledge, reservation taking, beverage preparation, work-station organization, guest protocols), and soft skills (i.e., communication skills, body-language, warmth, posture, recommendations, intuitiveness, alertness to surroundings, guest-needs anticipation, market awareness).
• Develop and maintain positive working relationships with others.

Desired Qualifications:

• Good literacy level in English on top of high level of fluency in spoken English.
• Able to communicate in a clear and concise manner.
• Previous experience(s) in a similar position in an establishment(s) of similar stature is preferred.
• Creative with strong research capability and development spirit and able to execute effectively.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Extensive food and beverage knowledge and able to train staff.
• Strong understanding of service flow and ability to implement standards.
• Ability to complete tasks on time in order of priority.
• Good leadership, management and team building skills.
• Strong connections with industry peers, suppliers, and vendors
• Ability to multitask, prioritize and manage time.