Constance Lemuria
Publicada
Assistant Restaurant Manager
Sobre el trabajo
Job Brief
An Assistant Restaurant Manager his/her duties are assisting and overseeing restaurant operations to ensure the delivery of an outstanding guest experience.
DUTIES AND RESPONSIBILITIES:
- Must be familiar with procedures and standards of the assigned outlet.
- Plan, control and coordinate Outlets organization and activity.
- Participate in managing the department’s personnel in terms of hours, public holidays discipline and training according to instructions from F&BM/AF&BM.
- 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 daily Food and Beverage meeting.
- Establish the rota for the Team Members
- According to F&BM/AF&BM instructions, implement the appropriate means to improve costs, personnel, expenses and charges.
- Make any suggestions to F&BM/AF&BM which will improve Outlet profitability.
- Establish and maintain effective employee relations.
- Conducts, under the guidance of the F&BM, AF&BM, such functions as 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
- Before 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 F&BM/AF&BM.
- In cooperation with F&BM/AF&BM, develop initial and in-service training programs and ensure follow-up, paying particular attention to improving reception and service quality.
- Make any suggestion to F&BM/AF&BM likely to improve service quality.
- Send daily outlet logbook to F&B office.
Candidate Requirements:
- Diploma/Degree in F& B Service Operations/ Hospitality Management
- Minimum 2-3 years’ experience as Assistant Restaurant Manager level in 5* resort environment.
- Demonstrates energy and enthusiasm at workplace.
- Is courteous and helpful to colleagues and guests.
- Demonstrates dedication and commitment to the role.
- Be fully conversant with all health and safety and hygiene procedures.
- Have excellent communication and leadership skills.
- He or She will be highly motivated, have a passion for providing a luxury experience for all our guests, be solution oriented and be able to inspire creativity at all levels.
- Have excellent communication, leadership, and financial skills.
- Departamento: Alimentos & Bebidas cocina Alimentos & Bebidas servicio
La empresa
The 5-star deluxe Constance Lémuria Seychelles is situated on the north-western coast of Praslin island. The main building lies crafted into the hillside and the rooms adapt themselves to the existing natural scenery.
Its four restaurants offer exceptional dishes prepared by a brigade of Chefs, positioning Constance Lémuria Seychelles as a reference of culinary excellence in the Seychelles.
Among the various amenities available is the U Spa featuring Valmont. The hotel also has the unique 18-hole championship golf course of Seychelles.
Constance Lémuria Seychelles is an eco-friendly hotel, with its famous turtle preservation programme illustrating this commitment.
