Title:???Assistant Restaurant Manager
Location: Dumfries, Scotland. On-site working only
Salary: £26,500 - £27,500 p/a DOE plus benefits.
We are a high-calibre, fine dining restaurant based in the heart of Dumfries. We boast 1 AA Rosette and have featured in the Michelin Guide in 2021 and 2024. We are striving for our first Michelin Star imminently and are looking for a new Assistant Restaurant Manager to be part of the team to work towards this goal.
Job Summary
As Assistant Restaurant Manager you will be responsible for the successful delivery of front of house food and beverage operations. Your principal responsibility is to create, deliver and maintain a hospitable, enjoyable and progressive guest experience at all times.
You will remain vigilant in maintaining a fully functional front of house environment whilst using your expertise to provide on the job training for all staff in order to raise the level of service and maintain the highest of standards. You must assume responsibility for day-to-day safety and security procedures. You will also maintain and help to improve the aesthetic to be sure to deliver food and beverage produce at the highest quality. You will enhance the guest experience by providing exceptional service from all staff members and be knowledgeable in all aspects of the food and beverage menus, imparting this to both guests and staff. You will assume responsibility for the management of all members of the front of house team.
Improve communication, be pro-active in preparation, have dedication in delivering consistent hospitality
Main Duties
• Extend the warmest of welcomes to all guests
• Be proactive in improving your awareness of the guest needs and their environment, taking time to learn new and innovative ways of improving service levels in its attention to detail.
• Organise service and control service from opening to the last plate cleared.
• Be available at all times for guests.
• To take orders from customers and ensure these reach the appropriate department, and all F&B is delivered to guests in a timely fashion.
• Alongside Commercial Director & General Manager and the Hospitality & Office Manager continually develop the Order of Service and Table Maintenance procedure.
• Ensure table appointments are impeccable and set correctly.
• Maintain high standards of morale and personal appearance and ensure that all staff do likewise.
• Ensure fair and equitable discipline, complying with legal and company regulations.
• Be aware of all statutory regulations affecting health and safety and ensure that any health or safety hazard is rectified.
• Ensure that regular stocktaking of all stock and operational equipment is undertaken at agreed intervals.
• Ensure monthly beverage stock takes are completed as per the external stocktakers instructions with help from the Bar Supervisor.
• Ensure that operating equipment is used properly and not abused.
• Ensure effective communication by attending management meetings as required,
• Host daily pre-service staff meetings to impart all relevant menu and guest information.
• Hold regular on-the-job training sessions to ensure that staff can perform their duties correctly.
• Maintain a high degree of interest in self-development, displaying this by making realistic recommendations.
• Ensure accurate daily banking and billing at all times.
• Handle customer complaints swiftly and effectively.
• Accept responsibility for the consistent aesthetic of final product for all food and beverage delivered to the guest.
• Be aware of food safety and allergy guidelines and ensure guests are not put at risk through poor practices.
• Maintain the highest level of visual aesthetic in all customer facing, and non-customer facing sections.
• Have a strong and impartial working relationship with the Executive Chef and Senior Sous Chef, meeting regularly and working together to improve the guest offering and experience.
• Maintain the highest level of Health and Safety, food hygiene standards, staff engagement, and general training.
• Work with the Executive Chef and Senior Sous Chef to ensure that all food menus comply with allergy regulations and that hospitality staff are appropriately trained in this regard.
• Help to recruit, manage and supervise all staff across all aspects of the front of house hospitality environment.
• Assist with taking new front of house staff through their induction program with help from the Hospitality & Office Manager.
• Work with the Bar Supervisor to maintain a beverage program that is up to date, interesting, costed and progressive.
• Ensure that all faults and defects are reported to Executive Chef and Hospitality & Office Manager, and actioned without delay
• Develop and implement cleaning rosters so that every aspect of the hospitality environment is kept clean.
• Ensure that staff are competent in making-up customers’ bills accurately, ‘ringing these up’ on the till system and taking payments via cash or card.
• Ensure that daily takings are accounted for accurately and placed in the safe at the end of the working day.
• Be available; days, evenings, weekends and national holidays to work in all venues as per business needs.
• Develop and deliver a hospitality environment and a standard of presentation, service and hospitality that’s in-keeping with a high quality culinary experience.
• Work with Hospitality & Office Manager to plan and deliver the service aspect of general service and special events.
• Have shared responsibility for the security of the building.
• Look to achieve budgeted targets for spend per head and labour costs.
• Devise rotas that meet the needs of a 5 day a week operation that works within budgeted staff costs.
This is a list of your principal duties and is not an exhaustive list of the tasks you may be asked to complete. Depending on business needs your hours of work will vary. You should expect to be available to work Monday to Sunday, working three weekends of the month, at minimum of 40 hours per week.