Assistant Manager Restaurant

To establish guest service standards which meet the needs of the target market and which are in line with the operating concept of the outlet. • To continuously check that the guest service standards are being maintained. • To share all recommendations and guest comments to Chef and F&B Manager within the shift. • To have complete knowledge of all marketing programs and upselling opportunities • To ensure correct procedures for stock and inventory control • To conduct sales calls / blitz when required to promote the outlet. • To follow up special requirements such as entertainment / promotions • To prepare a monthly status report before the month end and to be submitted to the F&B Manager. • To be able to assist the outlet chef in developing menu suggestions if required. • To ensure that the float money is properly maintained and proper hand / take over to the next shift cashier is recorded in the register. • To collect the reimbursement from the General Cashier on a daily basis with all types of denominations. • To check and verify the cash collection, with the concerned reports, prepare the remittance envelope and drop at the end of the shift in the drop safe box, as per the set procedures. • When the POS system is not working, to oversee all manual procedures