Assistant Restaurant Manager

•Manage and monitor daily operations to include the physical presentation of all outlets, food and beverage service, customer interaction and maintain a high degree of visibility.

•Oversee buffet presentation, quality control of food and beverage presentation and provide constructive feedback to the food preparation and service teams to drive continuous improvement.

•Ensure systems for recording revenues, adjustments, discounts and complimentary are recorded and reported in accordance with company standards.

•Implement and monitor revenue enhancement activities including but not limited to the introduction of specials, promotions, up-selling and menu re-engineering to achieve and exceed average sales per customer revenue targets and capture rates

•Ensure all food handling practices are upheld in accordance with HACCP standards and Qatar Municipality regulations at all times.

•Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral.

•Receive and act on customer feedback.  Ensure formal internal escalation procedures are in place to receive and act on complaints through effective service recovery procedures including personal intervention to achieve appropriate resolutions.

•Build and maintain a culture of high quality customer service in all aspects of the F&B operations in accordance with company standards.

•Maintain awareness of current and future trends in the food service industry and be prepared to make well considered recommendations to introduce changes that will benefit the F&B operations in support of the company’s customer service and financial objectives.

•Be hands on for all major events, functions and banquets and day to day operations.

•Actively lead marketing and promotional activities in consultation with the hotel sales department in support of the company’s customer service and financial objectives.

•Introduce new cost effective concepts, products, promotions and service innovations to improve revenues and enhance the customer experience.

•Regularly review the menu in consultation with the Head Chef to replace slow selling items with higher sales volume dishes that are accurately costed to achieve forecast profit margins.

What we need from you

FINANCIAL RETURN

•Achieve revenue and profit targets across all outlets (The Social, conference and banquets, and in-suite dining)

•Constantly monitor sales and expenses to achieve or exceed financial targets and initiate required changes in support of the F&B operations objectives.

•Control expenses in line with agreed costs of sales, labour costs and approved expense budgets.

•Ensure daily cashiering reports are properly audited and that all transactions/postings for the F&B outlets are correctly recorded including supporting documents for rebat...