ASSISTANT RESTAURANT MANAGER (Local National)

Job description

Key tasks

Assists the F&B Manager in the overall operations of the restaurant.
Trains restaurant employees.
Assists in inventory control and budgeting.
Ensures that regulatory guidelines of the food services industry are being followed by all employees.
Typically reports to a manager.
Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. 
Contributes to the development of processes and procedures.
Attends to guest complaints, requests or inquiries regarding food and services and immediately takes all required corrective measures.
Ensure proper coordination with kitchen and bar on daily or monthly specials and promotions: possesses sound knowledge of food & beverage, up selling and availability of menu items.

Grand Mercure and its people

At Grand Mercure we care about your career. We understand that for you, the art of hospitality is not just a job but a profession so the training you will receive will be world-class.

Desired profile

Skills

Level of Education Vocational education
Areas of study Food and beverage
Professional experiences 1 to 2 years
Languages essential English

Essential and optional requirements

Degree of Hospitality Management or related certificate.
At least 1 years experience in the same position.
Fluent communication in English and/or other language is preferred.
Problem solving, reasoning, motivating, organizational and training abilities.
Leadership skills.