BEST ASSISTANT RESTAURANT MANAGER for a luxury 5 star Island resort based in the Seychelles

We are currently in search of the BEST ASSISTANT RESTAURANT MANAGER for a luxury 5 star Island resort based in the Seychelles. The ideal candidate must come from a very fast paced busy restaurant and have great F&B knowledge. The Assistant Restaurant Manager assists the F&B Outlet Manager in all their duties and responsibilities and is called to replace them as the head of outlet whenever they are absent.

The candidate works alongside the F&B Outlet Manager to create a highly energetic and creative working environment. As such, they are responsible for ensuring the smooth running of the day-to-day front of house operations. They build rapport with customers and manages the floor team. They also maintain open communication with the Kitchen and are involved in inventories of stock as well as staff’s issues.


1.       Work experience – not less than 3 years as an assistant manager

2.       Experience to handle trainings of staff

3.       Organization skill

4.       Management Skills

5.       Guest Relation skill

6.       Human Resource skill

Major Responsibilities

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities. At management discretion, direction may be given for tasks outside the scope of work described.

OrganizationMust be familiar with STM of the assigned outlet.Plan, control and coordinate Outlets organization and activity.Apply and ensure application of standards and procedures set by CompanyParticipate in managing the department’s personnel in terms of hours, public holidays discipline and training.Apply and ensure application of procedures and regulations concerning hygiene and safety.Make sure that all material and equipment made available to the Outlet is correctly used.Make concerted effort to report and control breakage.Participate in inventory taking at scheduled times.Attends and contributes to the Food and Beverage meeting.Establish the rota for the staff

ManagementAbility to implement the appropriate means to improve costs, personnel, expenses and charges.Ability to make suggestion that will improve Outlet profitability.Establish and maintain effective employee relations.Ability to conducts interviewing, hiring, employee orientation, on-the-job performance, coaching, counseling and suspension if necessary to ensure appropriate staffing and products.Performs related duties and special project as assigned.Controls and regulates costs associated with outlet

Exceptional Customer Service Skill

1.       Interacts with guests to obtain feedback on product quality and service levels.

2.       Handles guest problems and complaints, seeking assistance from supervisor as necessary.

3.       Strives to improve service performance.

4.       Sets a positive example for guest relations.

5.       Assists in the review of comment cards and guest satisfaction results with employees.• Meets and greets guests.

Human Resource Skill

1.       Supervises on-going training initiatives.

2.       Uses all available on the job training tools for employees.

3.       Communicates performance expectations in accordance with job descriptions for each position.

4.       Coaches and counsels employees regarding performance on an on-going basis.

QualityBefore each service, check Restaurant cleanliness and set-up.Make sure that Staff levels are adapted to predicted activity and, if need be, take the required actions to correct discrepancies.Participate in service as necessary to ensure agreed standards are met.Ensure good coordination between Restaurants and the kitchen: knowledge of the menu, suggestions, missing dishes, etc.Conduct pre-meal briefing.Take responsibility for reception and service quality, supervised directly by the Restaurant Manager.Pay attention to guests’ comments and suggestions; immediately take all required corrective measures and send remarks to Do F&B.In cooperation with DoF&B, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.Make any suggestion to DoF&B likely to improve service quality.

Reports to:           

Director of Food and Beverage

F&B Outlet Managers

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