全职 Assistance Restaurant Manager 工作, 薪水 up to MYR 10,250, Bottega Mediterranea Selangor 公司招聘中 - Ricebowl

Job Summary

To assist the Outlet Manager- Outlet in ensuring that the outlet is managed efficiently according to the established concept statement, providing courteous, professional, efficient and flexible service at all times

Key Responsibilities

· Administration

Assists to ensure that the Food and Beverage activities are aligned with the respective Strategy, and that the Restaurant Actions have been implemented where appropriate.

Assist Outlet Manager to conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.

· Customer Service

Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.

Ensures that employees also provide excellent service to internal customers in other departments as appropriate.

Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Maintains positive guest and colleague interactions with good working relationships.

Establishes a rapport with guests maintaining good customer relationships.

Personally, and frequently verifies that guests in the Outlet are receiving the best possible service.

Ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.

· Financial

Assist to maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Assists to ensure that the outlet is operated in line with maximizing profit while delivering on the brand promise.

Assists the Outlet Manager to achieve the monthly and annual personal target and the outlet’s revenue.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.

Assists in the preparation of the Annual Business Plan for Food and Beverage.

Assists in the monthly forecasting, involves the respective Heads of Department as appropriate.

Ensures that all restaurant, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information

Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Manages costs proactively based on key performance indicators, works with the respective Outlet Manager or Head of the department as appropriate.

Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

· Operational

Ensures that minimum brand standards have been implemented.

Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the restaurant and the satisfaction of restaurant guests.

Ensures that FOH employees work in a supportive and flexible manner with other departments, in a spirit of, we work through teams.

Assists in conducting monthly inventory checks on all operating equipment and supplies.

Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.

Ensures that the outlet is kept clean and organized, both at the front as well as the back of house.

In the absence of Outlet Manager, conduct daily pre-shift briefings to employees on preparation, service and menu.

Assist to liaise with the Kitchen and Beverage Department on daily operations and quality control if appropriate.

Performs the function of cashier and responsible for cashiering procedure.

Balances cash and credit card charges and remittance of cash.

Makes necessary checks needed for specific events or functions.

Be a hands-on Assistant Maneger and be present at all times in the Outlet, especially during busy periods.

Assists with conducting monthly inventory checks on all operating equipment and supplies.

Assist to liaise and organize with Kitchen Steward that the cleaning schedules are strictly adhered to.

· Personnel

Oversees and assists in the recruitment and selection of all FOH employees. Adheres to Company/Restaurant guidelines when recruiting and uses a competency-based approach to selecting employees.

Oversees the punctuality and appearance of all FOH employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Maximizes the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

Assist in planning and implements effective training programmers for employees in coordination with the Training Manager and Departmental Trainers.

Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.

Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

· Other Duties

Is knowledgeable in statutory legislation in employee and industrial relations.

Exercises responsible management and behavior at all times and positively representing the hotel management team .

Understands and strictly adheres to Rules and Regulations and the restaurant/company policies concerning fire, hygiene, health and safety.

Ensures high standards of personal presentation and grooming.

Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

Attends training sessions and meetings as and when required.

Carries out any other reasonable duties and responsibilities as assigned.

· Requirements

Diploma or Bachelor’s Degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field preferred.

Minimum 2–3 years of experience in restaurant or hospitality operations.

Experience in F&B, retail, or multi-outlet business environment is preferred.

Proficient in eat365, woocommerse,7room and Eber will be an added advantage.

Able to work shifts, weekends, and public holidays.

Pay: RM4,500.00 - RM10,250.00 per month

Work Location: In person