Assistant Manager

Job title: Assistant Manager Report to : General Manager Main duties and responsibilities: To ensure the seamless running of the Restaurant in the most efficient and effective manner delivering the highest possible standards of service, whilst being pro-active in maintaining and/or improving turnover and profitability. Support the delivery of business strategies Seek and maximize revenue opportunities and minimize costs To be accountable for the smooth operation of each restaurant shift Consistently exceed guest expectations Develop a motivated and high performing team committed to delivering clear goals Develop a positive, direct and open relationship with all colleagues Protect the health, safety and well being of our guests and colleagues Be a change agent, constantly reviewing service delivery Duties and responsibilities Customer Service Review and communicate unannounced diner reports and initiate required action Develop a culture of actively seeking feedback from customers on a regular basis Agree and implement actions to continuously improve the guest experience Ensure customer request and feedback, both verbal and written are responded to promptly and efficiently Maintain relationships within the immediate locality, namely residents To provide a friendly, courteous, and professional service at all times To provide a quick and efficient service. To demonstrate a high standard of personal appearance and ensuring good personal hygiene. To ensure the agreed standards of food service are always adhered to. To manage employees ensuring that the correct standards and methods of service are maintained. To ensure the efficient flow of service and standards are constantly met during service periods. Managing Sales and Conversion Support the implementation of revenue generation initiatives Support the delivery and measurement of promotional activities, including staff incentives Maximize incremental sales opportunities by adding customer value at every opportunity To oversee the and ensure proper operation in the restaurant by all users To ensure all up selling opportunities are maximized within the department. To ensure all restaurant staff work hygienically and productively. To create and implement sales promotions and staff incentives with authorization from the General Manager. Financial Management Review and communicate financial information to assist in proactive and timely decision making Using key monitors, namely forecasting, to evaluate the restaurants performance and take appropriate action Manage monthly restaurant stock-takes and review results and variances with relevant departments in conjunction with the restaurant manager Ensure that in house control systems/audit requirements are adhered to Maintain/develop restaurant/dispense bar control systems to meet or exceed food and beverage margins Control costs without compromising standards and customer experience Forecast potential revenues and costs for revenue/cost centers People Development Develop and encourage positive, direct, and open relationships amongst all colleagues Support induction/mentor process through personal representation incl. completion of skills and standards Support the creation of the calendar of training for the restaurant Assist in employee relations in consultation with HR and restaurant manager as required Manages the development of key team members and implements a succession plan, supported by the restaurant manager To build and maintain an efficient team of employees, driving the team towards the objectives of the business. To promote the training and development of staff to ensure standards are maintained and monitor all training and development within the department. To manage all restaurant employees in line with the agreed skills and standards, giving regular feedback and appraisals. To assess restaurant staff performance against the agreed skills and standards. To constantly monitor the grooming and personal hygiene of the team. Health & Safety Understanding relevant H&S legislation and the implications that on the operation of the department Communicating to the team their responsibilities within H&S Ensure a safe workplace by identifying hazards and taking corrective action Awareness of health and safety audit reports and the required action within the restaurant Oversee and respond to all alleged food hygiene issues, namely food poisoning complaints in conjunction with the Executive Chef and Restaurant Manager Identify maintenance activity required to uphold the required standard Managing the Operation Overseeing the preparation of rosters in line with forecasting Ensure staffing levels reflect business demands maintaining productivity levels Communicating and delegating duties to the team Ensure each shift is reviewed and handovers/briefings are carried out To ensure consistent communication from the restaurant to the manager Keeping the team up to date about departmental and company activities through regular communication Making it Happen Stimulate change, challenge assumption and ways of working, to move the business forward Maintain high level of communication with other departments to ensure an awareness of current priorities Instill a culture of pride and ownership, always ensuring a seamless restaurant operation with ownership and desire to exceed expectation. Encourage employee involvement Develop standard operating procedures and manuals. Produce training records. To develop an open culture of communication, both formal and informal To foster a culture of flexibility. Responding quickly and positively to changing requirements whether within the department or outside to meet business demands and guest service needs To understand what is happening in other restaurants in the company, competitor restaurants and the external environment, and the implications for your own department. To plan to ensure adequate resources are available To be aware of potential highs and lows in the business and customer trends, and plan accordingly. TPBN1_UKCT