Assistant Manager - Restaurant

Role Overview

Assistant Manager - Restaurant at Apparel Group. The primary role is to manage and control the day-to-day restaurant operations.

Role Purpose

To oversee all aspects of restaurant operations, including front-of-house and back-of-house staff management, financial performance, customer service delivery, and operational excellence to achieve revenue targets and maintain service standards.

Key Responsibilities

Operations Management

• Manage the day-to-day function of all restaurant employees, facilities, daily stock checks and stock takes.
• Ensure that Front-of-House and Back-of-House staffs are familiar with the day's requirements.
• Manage the daily briefing with staff to ensure smooth running of service sequences.
• Ensure that all communications between restaurant and kitchen run smoothly.
• Manage the prompt, efficient and courteous serving of food and beverage in the restaurant.

Staff Management & Development

• Ensure training of all staff is done prior to restaurant opening and whenever needed to maintain excellence of operational standards.
• Schedule working hours of all Service staff, taking into consideration volume of expected business, reservations and timetables.
• Ensure that all staff are treated fairly and with commonly accepted courtesy.
• Ensure that all staffs under your control are fully informed in respect of disciplinary procedures, the handling of grievances, and company policies.
• Keep attendance registers daily and ensure that any absenteeism is immediately brought to the attention of HR.
• Ensure that time tables, leave rosters and attendance registers are up-to-date.

Pre-Opening & Coordination

• Coordinate with all related parties during the Pre-Opening Phase of the restaurant to ensure that the Opening Date is reached with full readiness of staffing, training, stocking, menu, budgets, Marketing Plan and all other aspects of operations.
• Coordinate with the Executive Chef and Bartender for new menus as needed and to create a wide variety of new dishes and beverage lists.

Financial Management

• Monitor and control departmental operations to achieve the budget, considering restaurant revenue and expenditure.
• Control and analyze departmental costs on an ongoing basis to ensure performance against budget and implement corrective measures where necessary.
• Ensure that expenses are within budget limits.
• Manage the Tips division.
• Control and manage the monthly inventory.
• Responsible for the Profit and Loss statement of the restaurant.
• Responsible for achieving set revenues and sales targets for the entire operation of the restaurant on both floors.

Procurement & Inventory

• Order supplies and ensure that all stocks are ordered to the correct quantities, quality and price.
• Ensure that all purchased orders have been delivered and stored.
• Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored.

Administration & Reporting

• Manage all administration procedures and ensure that all documents are sent to the appropriate accounts department immediately for processing.
• Generate weekly, monthly and quarterly reports on all aspects of restaurant operations, including budgets, cost breakdowns and sales breakdowns per food categories, customer profile, menu items, and days of the week.
• Hold weekly meetings with the Managing Partner to ensure that operation is going as it should and to ensure that any special arrangements are properly communicated.

Health, Safety & Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of Restaurant policies and procedures relating to health, hygiene and fire life safety and ensure your direct reports do the same.
• Familiarize yourself with emergency exits and evacuation procedures.

Marketing & Public Relations

• Responsible for PR and Marketing activities and communication in order to maximize exposure, footfall and sales revenues of both levels of restaurant.

General

• Comply with the company's corporate code of conduct.
• Familiarize yourself with company values and model desired behaviors.
• Perform tasks as directed by Management in pursuit of the achievement of business goals.