Assistant Restaurant Manager

• Implement adequate hygienic policies and procedures and ensure that health and safety regulations are followed at all times in the restaurant
• Controls inventory , monitors revenues and modifies procedures and prices
• Perform, during rush hour and upon need, the tasks of greeting , taking food orders, serving guests while informing kitchen/bar staff and waiters to act accordingly
• Supervise the food preparation and presentation process, ensuring high quality items and conformity with the set standards and techniques, check the quantity/quality of displayed items and take necessary actions upon needed
• Handle customers’ complaints appropriately while ensuring continuous client satisfaction
• Monitor, on a daily basis, F&B costs and review the operation’s budget with the Manager and overview the restaurant’s set targets taking necessary measure to meet them
• Manage all operations relating to restaurant’s function such as participating in the opening and closing procedure, checking maintenance, managing shifts and liaising with the purchasing department
• Monitor performance of stewards and handle tips calculation and distribution

• Bachelor’s Degree or equivalent in Food and Beverage or Hospitality Management
• 3 – 5 years of experience in F&B operations , out of which 1 – 2 years in a managerial role
• Fluency in English
• Proficiency in MS Office

• Cultural Awareness: level 3
• Initiative: level 3
• Commercial Understanding: level 3
• Customer Focus: level 4
• Decision Making: level 2
• Developing and Motivating Others: level 4
• Driving and Achieving results: level 3

Organization: The Butcher Shop & Grill