Assistant Restaurant Manager - Muru

Role Overview

Assistant Restaurant Manager at Hilton's Muru restaurant outlet. This role supports management in directing and administering daily restaurant operations while delivering outstanding guest service and financial profitability.

Role Purpose

Assist in the strategic direction and operational administration of the hotel restaurant, ensuring exceptional guest experiences, consistent food quality, compliance with all safety and regulatory standards, and the efficient management of staff and resources.

Key Responsibilities

Staff Management

• Interview, select, train, supervise, and counsel restaurant staff employees.
• Participate in evaluation of restaurant staff.
• Discipline staff members as appropriate.
• Schedule staff and direct work assignments.
• Supervise efficient operation of the restaurant.

Sanitation, Safety & Facilities

• Ensure restaurant complies with sanitation and safety standards for guests and employees.
• Verify all equipment is in working order.
• Visually inspect facilities to ensure they look appealing and attractive to guests.
• Take corrective action to maintain facility appearance and appeal.
• Oversee work orders to ensure repairs and maintenance are completed on a timely basis.
• Provide guidance for improvement and implement necessary adjustments.

Product Quality & Service Standards

• Manage and monitor product quality and guest satisfaction in the restaurant.
• Ensure food quality is consistent, appealing, and prepared to guest specifications.
• Move throughout facility and kitchen areas to visually monitor and take corrective action on food quality and service standards.
• Verify temperatures, judge appearance and taste of products, and check preparation methods to determine quality.
• Provide guidance for improvement and implement necessary adjustments.

Guest Relations

• Interact with guests to obtain feedback on quality of service and food.
• Investigate and resolve guest complaints in a timely manner.

Inventory & Supply Management

• Document inventory forecast usage and monitor supply levels.
• Ensure restaurants are stocked with linen, glassware, silverware, chinaware, condiments, and other items necessary to provide appropriate customer service.

Operations & Dining Services

• Oversee setup of dining and service areas.

Marketing & Menu Development

• Participate in marketing efforts of the restaurant.
• Create menu ideas.
• Survey competition and report food trends.
• Assist in preparation of specials.

Compliance

• Ensure compliance with all restaurant-related policies and procedures.
• Ensure compliance with all local, state, and federal laws and regulations.

Additional Information

• Core values required: passion for hospitality, integrity, leadership, teamwork, ownership, and focus on the now.