Assistant Restaurant Manager (Japanese Izakaya)

Responsibilities:

• Assist restaurant manager to create a pre-opening training plan for front of house operations including breakfast, lunch, dinner.
• Achieve company objectives in sales, service, quality, appearance, and sanitation of the establishment by training colleagues while maintaining a positive and productive working environment.
• Have a thorough understanding of the outlet's concept, menus and food and beverage offerings, and be able to explain them to guests.
• Ensure that all front-of-house equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance program. 
• Oversee and ensure that company policies on employment performance appraisals are followed and completed in a timely manner. 
• Address guest issues during service according to company procedure, and report to the Restaurant Manager or Food and Beverage Manager.
• Ensure compliance with all food and beverage policies, standards, and procedures, including food handling and sanitation standards. 
• Understand health and safety requirements and manage colleague behaviour in accordance with regulations. 
• Manage operation inventory control. 
• Coordinate closely with the kitchen and front-of-house teams to ensure efficient service, maintain food quality, align communication regarding menu changes, availabilities and specials. 
• Maintain high team morale and team spirit within the department. 
• Establish and implement all necessary training processes, providing guidance and support to team members through coaching and celebration.
• Manage staffing levels to meet guest service standards, operational needs, and financial objectives. 
• Continuously improve colleague retention. 
• Ensure point-of-sale systems are always updated and maintained with complete accuracy. 
• Support public relations opportunities to promote the restaurant. 
• Monitor and analyse sales, expenses, and other key performance indicators to identify areas for improvement and implement corrective actions as needed. 
• Ensure that expenses and requisitions are in line with budget and forecast. 
• Handle cash, credit card, and other forms of payment accurately and efficiently, and process transactions using the point-of-sale (POS) system. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy. 
• Talk with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction. 
• Be well-versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed. 
• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always. 
• Maximise sales opportunities throughout the bar, restaurant, and hotel. 
• Be well-presented at all times and represent the external face of the restaurant. 
• Carry out all tasks in a reasonable timeframe to ensure the smooth running of the areas. 

Other Responsibilities

• Ensure a service-oriented culture focusing on guests’ needs
• Be well versed in the hotel’s fire and life safety emergency procedures
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Build strong working relationships with other hotel departments
• Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress
• Maintain the highest standard of personal appearance and cleanliness

Competencies

• Comfortable with busy high-quality operations, managing multi tasks as well as having strong interpersonal skills
• Strong leadership, interpersonal and training skill
• Acts as role model to demonstrate appropriate behaviours
• Creative and passionate
• Standard brand passion and ambassador
• Hands on 
• Up to date with market trends
• Good communication and customer contact skills 
• Luxury service oriented with an eye for detail
• Ability to work well in stressful and high-pressure situations
• A team player and self-starter

Knowledge and Experience

• Candidate must possess at least a Secondary School "O" Level, "N" Level or higher / Pre-U / A level / College, Diploma, Advanced / Higher / Graduate Diploma, Food & Beverage / Professional Certificate/NiTEC.  
• Minimum 2 years’ experience in a restaurant group or luxury hotel chain.
• Possess a comprehensive set of F&B service and operations skills and a focus on VIP customer service.
• Enjoys problem solving.
• Team oriented approach to management with a mindset of open communications.
• Capable of building and managing relationships with multiple departments as well as key customers.
• Administration knowledge of F&B operations and Quality management, proficient in Microsoft Office programs.
• Have a well-groomed, professional appearance.