Assistant Restaurant ManagerCapella-d1

They are always aware of the importance of sales volume and never cease to make sure every effort is made, both by themselves and by those they supervise to continue to upsell while not compromising on guest satisfaction.
They supervise the work of all staff in the restaurant. They evaluated their job performance and make recommendation and evaluations to the Manager.
They assist in assuring that all standard service procedures are adhered to and carried out in detail, correcting any deviation through constant on-the-job training
They maintain personal cleanliness, courtesy and quick efficiency on the part of all restaurant staff and any other staff who are present, they ensure that all employees are punctual, well-groomed and that they do not deviate from their prescribed uniform.
They ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies.
They assist the manager in anticipating the volume of business by keeping themselves informed of coming functions and events. They help to make preparations to cope with this adequately and economically.
They assign staff to the various duties in a sensible and diligent way with maximum efficiency and service for our guest.
They constantly check the appearance, orderliness, cleanliness and proper setup of the restaurant and its related areas.
They ensure that soiled or damaged equipment is not put into use, watching particularly for chipped or cracked dishes, damaged linen. Checking maintenance of all equipment located or used in the areas under their supervision and request for immediate repairs where needed. To the best of their ability they prevent the loss or damage of all restaurant equipment.
It is their duty to monitor the use of equipment. And ensure it is use in the correct manner under their relevant standard of operations.
It is also their duty to prevent and eliminate waste of expendable supplies as well as condiments which contribute to overall cost.
They always convey any guest criticism on quality of products and service and appearance to the Restaurant Manager. They also should convey compliments about the above mentioned to their Restaurant Manager.
They make sure by spot-checking that all food and beverage sold is properly accounted for at established prices. They are constantly on the alert for irregularities in the handling of monies by the employees they supervise.
They monitor the areas under control to ensure they do not become disorderly and that the sale of alcoholic beverages is kept on the dignified level. Use their own judgment in determining when guests are apparently intoxicated. And then handle the situation in a professional manner.
Any discrepancies in the billing of guests should be handled by themselves then referred to their immediate superiors. All discrepancies or voids should be countersigned with an acceptable explanation or bought to the attention of the relevant persons.
They must be capable in carrying out all restaurant operations in the absence of the restaurant Manager. These duties will be staff rosters, vacation leave scheduled, briefing, F&B meetings, ongoing staff training and monitoring all aspect of the restaurant operations. All those paper work are up to date.
Monitor and keeping track of service complaints and feedback from customers to ensure satisfaction with both food and service.
They must be fully versed in safety procedures.