Job Description

Our client is an ultra-luxury resort, recognized globally as a hospitality leader in the wellness industry. As an Assistant Restaurant Manager, you are responsible for assisting the Restaurant Manager in managing restaurant operations to deliver an excellent guest experience. Requirements Diploma, college or bachelor's degree in food and beverage and/or hotel management (Any courses related to further knowledge of wine or bartending are also preferred). Minimum of 1 year of experience as an Assistant Restaurant Manager or 2 years as a Restaurant Supervisor at a luxury hotel or reputable fine dining restaurant. Proven understanding of hotel and SPLs policies regarding food and beverage operations. First aid is preferred. Certification in alcohol awareness and/or food service permit or valid health/food handler card is preferred. Familiarity with beverage terminology, application, operation, wine service, costs, menu development and controlling inventory. Familiar with food and hygiene codes, policies and procedures. Very good command of written and spoken English Additional European language preferred. Experience in a remote location is a plus. Responsibilities Ensure that the restaurants and bars are prepared for service at the designated times and that all pre-service activities by restaurant management are carried out. Ensure the prompt and efficient service of meals and beverages set by the resort's required standards. Fully understand the team goals and objectives, ensuring that appropriate duties are carried out to achieve the targets. Lease with guests ascertaining their food and beverage requirements and coordinating their requests through the outlet. Have a full knowledge of menus and specials of all outlets to be able to recommend and upsell. Ensure that all hosts provide courteous and professional service in a friendly manner at all times. Make every effort to ensure the comfort and enjoyment of guests' food and beverage requests throughout service. Ensure you have a good knowledge take orders from any Food & Beverage outlet menus. Confirm that all outlet heads of Departments (HODs) prepare departmental records, rosters and any other paperwork as and when required. Ensure guest /room charges at points of sales are being managed. Have a good knowledge of the wine list and be able to recommend wine in the absence of a sommelier. Prepare monthly reports relating to service, breakage, loss and inventories. Control loss, abuse or breakage of all operating equipment and ensure correct handling and storage of such items. Organize daily briefings in the restaurant before each meal period to brief the team on special requests, VIP, out-of-stock, and other requests. Follow opening and closing duties checklists. Conduct regular meetings with staff relating to maintaining and improving service, to introduce moral-building exercises for food and beverage hosts. Ensure all hosts' behaviour is correct and that they are of full knowledge of the products they use and the service that is expected of them.