Assistant Restaurant Manager

Assistant Restaurant Manager

 

To produce an outstanding guest experience within the outlet concept by assisting in managing a service team in cooperation with the culinary team. The Assistant Restaurant / Outlet Manager provides a courteous, professional, and efficient service in accordance with the outlet, hotel, and Kempinski standards, driving sales and maximizing profit. The Assistant Restaurant / Outlet Manager must grow into the position of Restaurant / Outlet Manager.

Key Responsibilities:

• Responsible for Restaurant Manager.

• Responsible for Restaurant Supervisor, Waiter / Waitress, Host / Hostess.

• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.

• Assist in leading the restaurant / outlet efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

• Provide a professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.

• Ensure that the place of work and surrounding area is kept clean and organised at all times.

• Act as a Manager in duty in the absence of the Restaurant Manager in the outlet.

• Be knowledgeable of all services and products offered by the hotel.

• Understand thoroughly the concept of the outlet and assume training responsibilities as requested by Restaurant Manager.

• Have an understanding of the monthly profit and loss statement of the department.

• Conduct all outlet meetings in the absence of the Outlet Manager.

• Perform up selling for all items offered by the department assigned as well as offering alternatives.

• Assist in communication within the outlet and to attend daily/weekly outlet meetings with the Culinary Team and fostering teamwork to constantly develop the restaurant for more success.

• Attend and contribute to necessary staff meetings, departmental trainings and hotel initiated trainings scheduled.

• Assist in producing reports and analysis of the outlet and attend in the monthly performance meeting.

• Assist in leading the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.

• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.

• Have the knowledge and understanding to explain and perform upselling for all items offered by the department assigned as well as offering alternatives.

• Plan daily routine checklist and station division according to the work schedule.

• Assist the Outlet Manager to produce outlet-specific reports and analysis for the monthly performance meeting.

• Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings.

• Attend all required trainings as described by the department.

• Attend daily pre-shift meetings to employees on preparation, guest profile, service and menu served.

• Report incidents that require disciplinary actions immediately to the Restaurant / Outlet Manager.

• Coordinate the review of the outlet’s operations manual updates annually as requested by the Restaurant / Outlet Manager.

• Support activities and cooperation with the suppliers.

• Assist in carrying out scheduled inventories of products and operating equipment.

• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.

• Respond to any changes in the department as dictated by the hotel management.

• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department / Assistant Head of Department ensuring that the follow up is performed with the guest.

• Ensure that the opening and closing procedures established for the outlet are followed.

• Act as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department.

• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.

• Attend all daily/weekly Food & Beverage Meeting in the absence of the Restaurant / Outlet Manager.

• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. 

Desired Skills & Qualifications:

• Ability to work and communicate in a multinational environment, including oral and written language skills in English; Any additional languages are an advantage. 

• Operational knowledge of the role.

• Luxury Hotel Experiences. 

• Communication skills.

• Basic knowledge of hotel operations & Computer systems, including Microsoft Office (Word, Excel and PowerPoint) and Opera; Basic knowledge of Micros is an advantage.

• Passion for hospitality and the European elegance of service.

About Kempinski
Hoteliers since 1897, we have travelled the world in search of the most fascinating destinations without ever forgetting the finest traditions of our European heritage. We are dedicated to please, educated to entertain, and we never compromise on the European elegance of service. We pride ourselves on delivering a beautiful performance for each and every one of our guests. And for our employees, we provide a stage on which they can flourish and realise their full potential. 
Embrace an experience as individual as you are!

F&B Supervisor

F&B Supervisor

• Fares, Baa, Maldives
• Full-time
• Company Location: Avani+ Fares Maldives Resort

Company Description

Minor Hotels is an international hotel owner, operator, and investor with a portfolio of more than 536 hotels in operation. Minor Hotels passionately explores new possibilities in hospitality with a diverse portfolio of properties designed intelligently to appeal to different kinds of travelers, serving new passions as well as personal needs. Through our Anantara, Avani, Oaks, Elewana, Tivoli, NH Hotel Group, Four Seasons, St. Regis, Marriott, and Minor International properties, across the Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America.

Avani Hotels & Resorts is a vibrant upscale brand offering relaxed comfort and contemporary style. Avani was launched in response to an increasingly influential group of discerning travelers who appreciate stylish design and excellent service, but also demand great value. Avani hotels are designed for the way we travel now. And we think it’s all about balance. The balance between coolness and kindness, between design and function, and between service and privacy.

Avani+ is an uplifted extension of the Avani brand with Avani+ Fares being one of few within the brand and is the first such branded resort in the Maldives The resort will have 200 keys and multiple F&B outlets as well as Spa, Recreation Diving and Water Sports Facilities Avani teams pride themselves as Open-minded, Upbeat and Genuine. 

Job Description

• To promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on Team Member satisfaction and delivery of prompt, courteous service.
• Prompt and courteous delivery of all orders, maintaining a positive image through each guest contact and through cleanliness of guest areas.
• Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders
• During the shift, ensure that guests are satisfied by assisting with serving, seating, and communication with the kitchen, and by striving to speak to all guests.
• Assist in maintaining a highly motivated and well-trained staff
• The open and close shifts are in accordance with Manager’s Checklist.
• Train, maintain, and enforce all Minor Hotels Service Standards
• Properly execute revenue and check control procedures on shift

Qualifications

• Minimum 2 years experience in a similar role in a resort preferably.
• Fluent in English, additional languages may be an advantage.

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CAREER OBJECTIVE

 

CAREER OBJECTIVE

1. 

Being a dedicated service professional believe in contributing to loyal guests' service wherein ensuring high professionalism, passion, learning attitudes, cultural dimension, adaptability, and ambitions, and Communicating through Excellent English liaison. Learn to grow, explore & develop my career through real-dimensional experiments for long future anticipation. I want to gain diverse industry experience with academic admiration.

2.

Being a dedicated service professional believe in contributing to loyal guests' service wherein ensuring high professionalism, passion, learning and grooming attitudes, cultural dimension, corporate adaptability, and life ambitions, and communicating through excellent English liaison. Learn to grow, explore & develop my career through real-dimensional experiments for long future anticipation. I want to gain diverse industry experience with academic admiration..

3.
Being a dedicated service professional in the field of hospitality industry contributing to gastronomic & culinary arts besides extensive experience in preparing and serving, proven excellent English communication skills with loyal customer service and maintaining multi-cuisine foods and cultural grooming. Certified trained with Passion, ambitions, professional attitude, and the ability to work and perform well in a fast-paced team environment as well as accord to the establishment’s long-term success. Learn to grow, explore & developed myself through real dimensional experiments. I want to gain diverse industry experience with academic admiration.

4. Being a dedicated service professional in the field of service industry contributing extensive experience, proven excellent English communication skills with loyal customer service, and maintaining multi-cuisine foods and cultural grooming. Certified trained with Passion, ambitions, professional attitude, and the ability to work and perform well in a fast-paced team environment as well as accord to the establishment’s long-term success. Learn to grow, explore & developed myself through real dimensional experiments. I want to gain diverse industry experience with academic admiration.

Restaurant Operations Specialist

Restaurant Operations Specialist

Job Summary

Our Operation specialist will be entrusted with coordinating the restaurant floor team ensuring the supervisor, Captain, Waiter, Assistant Waiter delivers an efficient, and guest focused service during the breakfast, lunch and dinner in any of our outlets.

The role of the restaurant specialist involved conducting guest satisfaction checks on the floor and to report any service gaps to the restaurant manager.

Strives to improve guest and employee satisfaction by being the perfect host.

To develop strong rapport with regular guests and liaise with guest to handle guest complaints.

To Determines training needed to accomplish goals, then implements plan in supporting the Outlet Management team.

To seek new ideas to refine the steps of service and attention to details and to ultimately develops intuitive service.

To help in the hiring process a selection of the right talent during the interview stage.

Tasks & Responsibilities:

• Effective on the job training with strong hands on approach to check and maintain service standards with the service team.

• To make sure the team possesses an outstanding knowledge of food, cooking techniques, wines and spirits.

• To be a role model in service excellence with a strong sense of observation on the floor to coach the team members and elevate attention to details.

• To assess the lack of organization of the outlet and to come up with ideas to improve service efficiency.

• To run daily briefings with the restaurant management with a constant focus on reminding the staff on service issue from previous shift until the team corrects their working habits.

• To maintain excellent rapport with the Chef de cuisine in understanding his priority.

Knowledge and Skills:

• A great personality, passionate about our industry and above all someone with exceptional customer service skills.

• The ability to work in a team and build relationships with the others.

• Possessing a thorough understanding of running the operation within an upscale fast-paced environment.

• Possessing the leadership skills required to manage large teams successfully.

• Having passion for guest service and taking ownership of the guest experience.

• Proven record of experience working for top luxury hotel(s) in the world in primary city such Paris, London, New York, Tokyo, Hong Kong and Singapore.

• Must have at least an experience working in a Michelin star restaurant or World 50 Best restaurant.

• To have at least five to six years of experience in different positions within a restaurant.

• Well versed in more than two languages. English is mandatory.

• A stand-alone restaurant experience would be an advantage for the position.

• Strong product knowledge in food and beverage of at least two different types of international cuisines (French, Italian, Spanish, Japanese, Chinese etc…)

• Strong knowledge in Wine and Spirits is required.

Certification

• Bachelors in Hotel and Restaurant Management or Culinary Degree/Diploma from Hotel and Culinary Schools.

Assistant Restaurant Manager

Restaurant Manager

About Four Seasons Hotels and Resorts: 

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one, and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. At Four Seasons, our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company's guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and, on the people, we employ and serve around the world. 

Join our team!

Are you ready to take the next big step in your career? Four Seasons Resort Langkawi is looking for a dynamic Restaurant Manager with Sommelier experience. The ideal candidate is someone who shares our passion for excellence in F&B and who infuses excitement and dedication into the job to maintain the product and elevate the experience. Satisfying our guests depends on the united efforts of many, we are most effective when we work together cooperatively, respecting each other’s contribution and importance.

About Four Seasons Resort Langkawi, Malaysia

Voted the #1 Resort in Malaysia by Condé Nast Readers’ Choice Awards 2020, it's Flanked by tropical rainforest, limestone cliffs and the emerald waters of the Andaman Sea, the natural beauty on our Island of Legends is as dramatic as it is serene. Tucked away within a UNESCO World Geopark, our Resort’s Malay-style pavilions and villas offer both quiet, romantic havens for lovebirds as well as versatile family-oriented retreats.

Job Requirement

Candidates must have a passion for excellence, expertise in hospitality operations, and proven managerial experience and are invited to apply for a career with Four Seasons. As a member of the Food & Beverage division, an individual with a passion and love to create and sell memorable experiences to all our guests with a discipline to deliver an exceptional experience.

Duties and Responsibilities

To train, evaluate, lead, motivate, coach, and discipline all employees, and supervisors to ensure that established cultural and core benchmark standards are met.

Sound knowledge of food, wines, spirits, and cocktails preference will be for someone with a Sommelier background.

Preference for candidates with WSET level 2,3 certifications.

The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns, or special requests for guests, clients, and group contacts.

The ability to work closely with the Director of Restaurants and Bar, Director of Food & Beverage, Executive Chef, and other Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. 

Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control

The ability to drive departmental goals.

Take an active role to meet the financial goals of the restaurant to meet the financial goals

Maintain the concept and position of the bar in the community.

Maintain knowledge of competition and industry trends.

Observe the physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Work with the Head Bartender and DOFB to constantly develop wine/cocktail knowledge and service in line with the bar concept.

Oversee the restaurant schedule to ensure proper coverage for operations.

Control and manage OE inventories, breakages, and requisitions.

Requires ability to operate computer equipment and other food & beverage computer systems Symphony, Avero. Birch street etc

Knowledge Skills & Benefits: 

Four Seasons believes in offering the best to the best; check out some of our amazing benefits!
An opportunity to be a part of a cohesive team with opportunities to build a successful career with global potential
The restaurant Manager needs to be fluent in speaking both English and Bahasa Melayu for effective connection with guests, team, and vendors
Learning and Development opportunities both in-person and online training
The opportunity to engage in a diverse and challenging work environment
Complimentary and or Discounted Hotel Stays across all Four Seasons properties.
Competitive Salary
Excellent Benefits Package.
Complimentary employee meal and laundry facilities.
 --------------------

Assistant Restaurant Manager

The Assistant Food and Beverage Outlet Manager will assist in overseeing all facets of the outlet, ensuring consistent and thoughtful service.

QUALIFICATION REQUIREMENTS:

1. Excellent reading, writing, and oral proficiency in the English and Spanish languages.
2. College degree, preferably in hotel and restaurant management.
3. 1-2 years of restaurant management and or supervisory experience, 6 months of food & beverage service experience.  
4. Knowledge of service, cost control in F&B, labor controls, maintenance, merchandising, and accounting.
5. Computer literate

JOB FUNCTIONS:

 1. The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch, and dinner.
 2. The ability to hire, train, supervise and counsel all restaurant staff.
 3. The ability to maintain a friendly, yet unobtrusive, manner with all guests when greeting them, seating them, and throughout their dining experience.
 4. The ability to possess a management ability that ensures successful handling of the dining room.
 5. The ability to take and control reservations, and to seat the restaurant with regards to service standards.
 6. The ability to ensure correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
 7. The ability to anticipate, in advance, all materials and supplies and assure their availability.
 8. The ability to control the usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.
 9. The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
10. The ability to prepare staff schedules for appropriate service while controlling labor costs and overtime.
11. The ability to communicate with other departments to ensure a supporting team of professionals.
12. The ability to handle monies and manage a bank float from the hotel.
13. The ability to ensure a safe working environment for all employees within the restaurant.
14. The ability to process a guest walk-out.
15. The ability to promote good public relations and handle guest complaints or concerns.
16. The ability to prepare daily and weekly payrolls as required by the specified standards.
17. The ability to understand all food and beverage items offered, including ingredients, methods of preparation, and proper service.  Also, expert knowledge of wines and spirits.
18. The ability to assist in the completion and conducting of performance evaluations for all employees.
19. The ability to maintain a daily log for communication between restaurant staff and upper management.

20. The ability to supervise the public areas and restrooms.
21. The ability to attend and participate in all required meetings.
22. The ability to promote teamwork and foster a harmonious working climate.
23. The ability to complete all accident reports promptly.
24. The ability to participate in all inventories directly involved with the operation of the restaurant.
25. The ability to utilize the computer system in ringing, printing, and closing checks, as well as shift reports.
26. The ability to recognize and address potentially intoxicated, disruptive, or undesirable guests.

27. The ability to give complete support to the Restaurant Manager and assumes responsibility for the restaurant in the Restaurant Manager’s absence.
28. The ability to respond properly in any hotel emergency or safety situation.
29. The ability to perform any other task or project as assigned by hotel management.
30. The ability to show initiative, problem-solving skills, and dependability.