Job Description

Assistant Restaurant Manager


JR-00607
Food & Beverage
Full time
Permanent
Mandarin Oriental, Kuala Lumpur
It is the mission and intent of this position that the incumbent will assist to manage the day to day operation of the restaurant. The Assistant Restaurant Manager will also help in creating a pleasant dining environment and experience for guests.


Administration:

Assist the Restaurant Manager with the preparation of capital expenditures Attend the daily F&B briefing and other related F&B meetings Carry out projects and assignments as requested by the Food & Beverage Manager, i.e. Wine lists, beverage lists, etc. Prepare and control wine and beverage lists Maintain operation equipment in good condition at all times Review the logbook daily and prepares reports on special incidents and complaints Foster positive thinking and motivation within the outlets by giving active assistance and advice on more effective ways of running the outlets Plan in conjunction with the Restaurant Managers activities, promotions, menu implementations according to the annual marketing plans Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned Ensure that positive working relations with non-Food & Beverage departments are fostered giving cooperation at all times Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations Assist the Restaurant Manager in compiling the annual marketing plans and budgets Ensure disciplinary and grievance procedures are properly adhered to and followed Handle customer comments and complaints and take swift corrective action after consultation with the Restaurant Manager and other department head concerned Be responsible for and accountable for the departmental operating budget Find ways of maximizing and increasing sales and/ or yield (in revenue centres) Find methods of reducing costs without affecting the level of service or product received by the guests * Directs and supervises the daily operation, assists the Restaurant Manager with the daily operation, maintain the highest standard of service established by the hotel and helps to ensure that the cost control policies and procedures are followed