Assistant Restaurant Manager (Chinese/Western Cuisines)

$ 3,300 - $ 3,800 / month

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Job Description

Responsible for maintaining high standard of operation of Club’s restaurant’s training staff and to ensure productivity of work.
To perform other F&B routine services and duties as directed.
Train, evaluate and counsel service staff in order to create a high standard of morale and to reduce staffs turnover.
To maintain a good working relation with the staff and maintain a high standard of motivation among staff.
Provide training for service staff constantly and be accountable for the service standard through staff training.
Ensure that the restaurant is well kept and cleaned and all operating equipment are properly handled and are in good condition.
Monitor and plan manning guide in accordance to the volume of sales.
Handle members’ feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively.
Keep the management /Chef updated on any food delay, complaints and customers feedback.
Responsible for all administrative works of the department:
Arrangement for Reservation Sheet & Seating Capacity Chart.
Record of Staff performance.
Schedule staff roster to ensure good and sufficient allocation of manpower.
Perform other related duties as required by the F&B Director/Manager or Executive Chef.

Job Requirement

Job Description

Responsible for maintaining high standard of operation of Club’s restaurant’s training staff and to ensure productivity of work.
To perform other F&B routine services and duties as directed.
Train, evaluate and counsel service staff in order to create a high standard of morale and to reduce staffs turnover.
To maintain a good working relation with the staff and maintain a high standard of motivation among staff.
Provide training for service staff constantly and be accountable for the service standard through staff training.
Ensure that the restaurant is well kept and cleaned and all operating equipment are properly handled and are in good condition.
Monitor and plan manning guide in accordance to the volume of sales.
Handle members’ feedback calmly, professionally and efficiently at all times, resolving any disputes and recovering service effectively.
Keep the management /Chef updated on any food delay, complaints and customers feedback.
Responsible for all administrative works of the department:
Arrangement for Reservation Sheet & Seating Capacity Chart.
Record of Staff performance.
Schedule staff roster to ensure good and sufficient allocation of manpower.
Perform other related duties as required by the F&B Director/Manager or Executive Chef.

Job Requirement