The Assistant Restaurant Manager plays a crucial role in supporting the Restaurant Manager to oversee the daily operations of the restaurant. This position is vital for ensuring high guest satisfaction, service excellence, and strict adherence to Accor’s Heartist values. The role demands ensuring a smooth service flow, active staff supervision, rigorous cost control, and compliance with brand standards, all while cultivating a positive and engaging dining environment.
Key Responsibilities
- Support the efficient day-to-day running of the restaurant in line with ibis Styles and Accor standards.
- Supervise floor operations, including managing seating arrangements, service delivery protocols, and overall guest flow.
- Ensure all food and beverage items are served strictly according to established Standard Operating Procedures (SOPs).
- Oversee staff deployment during shifts and dynamically adjust staffing levels as required based on business volumes.
- Manage and control the department's costs related to guest supplies, cleaning materials, and stationery.
- Organise the department for optimum efficiency, ensuring the staff headcount is accurately matched to the workload.
- Maintain and analyse performance dashboard charts and implement necessary action plans derived from the analysis.
- Allocate the monthly Food & Beverage revenue target among the team members.
- Monitor the monthly sales targets set for the team.
- Respond effectively to departmental operations, guaranteeing the quality of service and striving to raise levels of customer satisfaction.
- Ensure all restaurant equipment is fit for purpose to provide the required standards of service, and that staff are adequately trained to operate it.
- Ensure robust support procedures are in place between the various outlets within the department.
- Participate actively in the elaboration and review of the department's menus.
Qualifications and Experience
- Diploma or Degree qualification in Hospitality Management or a related field.
- Minimum 2–3 years’ experience in a supervisory or junior management role within Food & Beverage (F&B).
- Previous hotel experience is preferred.
- Demonstrated strong leadership, communication, and interpersonal skills.
.png){kind=logo}
