Assistant Restaurant Manager

**SCOPE**:To oversee the activities of Tabrah Holdings, expediting customers' orders as needed, and maintaining good working relationships.

To provide an efficient and friendly service to customers in all areas of the catering operations.

1.

Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

2.

Coordinates with all departments for better communication and reporting,

3.

Makes improvements to the running of the business and developing the restaurant.

1. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

2. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

3.

Keeps statistical and financial records and forwarding reports to management on regular basis.

4.

Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

5.

Controls costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation.

6. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; daily checks in production and service areas related to safety and hygiene, expiry of food and other items, securing revenues; developing and implementing disaster plans; maintaining security and walkways.

7.

Maximizes restaurant profitability by ensuring portion control and monitoring accuracy of charges.

8.

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

9.

Updates job knowledge by participating in educational opportunities; reading professional publications, maintaining personal networks, and participating in professional organizations.

10.

Maintains all 3rd party contracts related to firefighting, fire alarm, fire panel, exhaust cleaning, duct cleaning etc. and do daily checks of all the additional requirements related to it.

11.

Promotes and markets the business, oversees stock levels, order supplies, assess and improves profitability.

12.

Prepares staff rosters, presenting staffing/sales reports, setting targets, handles administration and paperwork.

13.

Lead daily pre-shift briefings with supervisors and team leaders to align on priorities.

14.

Monitor guest satisfaction metrics (comment cards, online reviews, and surveys) and implement action plans.

15.

Develop and maintain strong relationships with suppliers to ensure timely and cost-effective procurement.

16.

Oversee training calendars and ensure all certifications (food safety, fire safety, first aid) are up to date.

17.

Review monthly P&L statements, analyze variances, and implement corrective actions.

18.

Coordinate maintenance schedules with engineering and contractors to minimize downtime.

19.

Implement cost-control strategies for utilities (energy, water) to enhance sustainability.

20.

Lead crisis management responses for incidents such as food poisoning claims, fire drills, or accidents.

21.

Supervise promotional events, seasonal campaigns, and loyalty programs in alignment with marketing.

22.

Mentor Assistant Restaurant Manager for succession planning and talent development.

1.

Participating in any training/development scheme as recommended by senior management.

2.

Assisting Management team in any task outlined/detailed.

3.

Complying with any reasonable request made by Management to the best of your ability.

4.

Represent the restaurant in corporate or industry forums, exhibitions, and networking events.

5.

Provide input into budgeting and long-term financial planning during annual business reviews.

6.

Support audits (internal, external, financial, health & safety) by preparing required documentation.

7.

Act as duty manager when assigned, covering broader property operations.