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Dumfries, United Kingdom Riverside Recruitment Full timeOur client situated in the heart of Dumfries, now requires an Assistant Restaurant Manager.Ensure you read the information regarding this opportunity thoroughly before making an application.A luxury, high-end restaurant and an award winning Scottish attraction, now needs someone to support the delivery of the front of house food and beverage operations.This...
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Assistant Restaurant Manager
1 month ago
Our client situated in the heart of Dumfries, now requires an Assistant Restaurant Manager. A luxury, high-end restaurant and an award winning Scottish attraction, now needs someone to support the delivery of the front of house food and beverage operations. This role is ideal for an aspiring Restaurant Team Leader or Restaurant Supervisor looking to progress into Deputy Management and further. The successful person has the opportunity to quickly develop within a well established group. The job
- Support and work alongside the Restaurant Manager.
- Extend the warmest of welcomes to all guests.
- Be proactive in improving your awareness of the guests' needs and their environment, taking time to learn new and innovative ways of improving service levels in its attention to detail.
- Ensure table appointments are impeccable and set correctly.
- Lead your team
- Maintain health and Safety due diligence.
- Support the Bar Supervisor with the monthly beverage stock takes and record management with external stock-takers.
- Ensure effective communication by attending management meetings as required.
- Host daily pre-service staff meetings to impart all relevant menu and guest information.
- Training & Development of your team, appraisals and performance reviews.
- Ensure accurate daily banking and billing at all times.
- Handle customer complaints swiftly and effectively.
- Assist with recruitment, manage and supervise all staff across all aspects of the front of house hospitality environment.
- Work with the Bar Supervisor to maintain a beverage program that is up to date, interesting, costed and progressive.
- Be available; days, evenings, weekends and national holidays to work in all venues as per business needs.
- Develop and deliver a hospitality environment and a standard of presentation, service and hospitality that’s in-keeping with a high quality culinary experience.
- Look to achieve budgeted targets for spend per head and labour costs.
- Devise rotas that meet the needs of a 5 day a week operation that works within budgeted staff costs.