Assistant Restaurant Manager

As Assistant Restaurant Manager you'll lead and food and beverage operations team to ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
1. People
• Support colleagues to make sure they deliver with compliance and to the standards we expect.
• Drive a great working environment for teams to thrive - linking up departments to create sense of one team.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Recommend or initiate any HR related actions where needed.
• Cooperates, coordinates and communicates with Department Heads and other inter-departmental secretaries as appropriate.
2. Financial
• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions.
• Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with the Executive Chef.
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
3. Guest Experience
• Deliver Crowne Plaza Brand Promise and Service Signatures to daily work.
• Make sure all food and beverage equipment is in operational condition and regularly cleaned.
• Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals.
• Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction.
• Analyse guest insights to identify and meet customer expectations and build on guest loyalty.
• Regularly communicate with guests to ensure expectations are met.
4. Responsible Business
• Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
• Be responsible in keeping the property safe and secure, to participate in any resort activity related to Fire Life safety.
• Perform other ad-hoc duties - unexpected moments which may be assigned by management when we have to pull together to get a task done.
Accountabilities
This is the top food and beverage job in a large resort, or major flagship resort. Resort may have multiple sites and facilities, high-volume catering and/or convention facilities, and a large number of VIP and special service guests