Assisant Restaurant Manager

Assist to manage the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals.
Adhere to local regulations concerning FSMS/HACCP, health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures.
Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit.
Communicates to his/her superior any difficulties, guest comments and other relevant information
Delivers daily briefings and attends other Food and Beverage meetings as scheduled
Delivers prepared training sessions in line with a departmental monthly calendar.
Reports all the default area, equipment, and follow up to fix the area.