Assistant Restaurant Manager KERZNER INTERNATIONAL LIMITED

The Assistant Restaurant Manager plays a key role in ensuring smooth operations, maintaining service standards, and supporting the Restaurant Manager in achieving profitability and guest satisfaction. This position requires strong leadership, operational knowledge, and the ability to manage staff effectively while delivering exceptional dining experiences

Key Responsibilities:

• Assist the Restaurant Manager in preparing the annual operating budget and maximizing profitability.
• Support recruitment, training programs, and scheduling of staff based on business needs.
• Handle guest complaints professionally and maintain positive relationships with guests and team members.
• Inspect physical conditions of furniture, decorations, and cleanliness of staff.
• Conduct daily briefings, prepare duty rosters, and ensure adequate manpower.
• Communicate effectively with related departments (Banquet Sales, Kitchen, other restaurants).
• Prepare daily cover count and revenue reports for banquet functions.
• Administer personnel actions (leaves, overtime, disciplinary actions).
• Assist in month-end inventory and cost control procedures.
• Implement cost-saving measures and monitor breakage/losses.
• Ensure compliance with food and beverage policies, service standards, and safety procedures.
• Maintain grooming standards and promote guest satisfaction.
• Capable of handling banquet bookings and operating AV equipment.
• Participate in industry associations and community projects to enhance the hotel s image.
• Coach, counsel, and evaluate staff performance; conduct on-the-job training.
• Motivate and maintain a strong team spirit within the restaurant service section.
• Ensure adherence to health, hygiene, and safety regulations.
• Maintain compliance with local licensing laws and food safety standards.
• Conduct regular audits of cleanliness and operational procedures.
• Supervise, mentor, and motivate team members to achieve excellent service.
• Conduct regular performance reviews and provide constructive feedback. Organize ongoing training programs for service standards, upselling techniques, and safety protocols.
• Collaborate with marketing teams to execute promotional campaigns and seasonal menus.
• Monitor competitor activities and recommend innovative ideas to stay ahead.
• Oversee the quality of food and beverage service to ensure exceptional guest satisfaction.
• Respond promptly to guest feedback and implement corrective actions.
• Develop initiatives to enhance guest loyalty and repeat business.
• Monitor daily sales performance and implement strategies to increase revenue.
• Assist in forecasting, budgeting, and controlling operational costs.
• Ensure compliance with cash handling and POS procedures.
• Maintain guest service standards and ensure staff punctuality and adherence to company policies.

Skills, Experience & Educational Requirements

• Strong leadership and team management abilities.
• Excellent communication and interpersonal skills.
• Minimum 3 5 years of experience in restaurant or F&B operations, preferably in a luxury hospitality environment.
• Problem-solving and decision-making under pressure.
• Financial acumen for budgeting, cost control, and revenue optimization.
• Knowledge of food and beverage operations and service standards.
• Ability to multitask and prioritize in a fast-paced environment.
• Proficiency in POS systems and restaurant management software.
• Customer service excellence and conflict resolution skills.
• Attention to detail and commitment to hygiene and safety standards
• Proven track record in supervising staff and managing day-to-day operations.
• Experience in handling budgets, inventory, and cost control.
• Exposure to event coordination and banquet operations is a plus.
• Familiarity with marketing initiatives and upselling techniques.