Assistant General Manager

Al Khozama Investment

PURPOSE OF DUTY:

Working side by side with General Manager & Head Chef in coordinating, directing, and planning everyday business operations. Assists create weekly schedules, ensure shifts go smoothly, manage daily operations, and help with human resources, as necessary, administrative duties, training new employees and assisting on the front and back lines when necessary. Leads team meetings and group training sessions.

JOB DUTIES AND RESPONSIBILITIES:

OPERATION:

Ensure an outstanding dining experience by regulating presentation, taste, service, and atmosphere for all guests; develop ways to cultivate a regular customer pool.

Work to create a cohesive unit of people who effectively communicate.

Create a professional atmosphere that sustains top employee safety standards and provides guidelines to personnel to eliminate hazards and dangers in the workplace.

Lead the restaurant to achieve new and greater goals to stand above the competition within the industry.

Maintains operations by implementing policies and standard operating procedures; implementing production, productivity, quality, and customer service standards; determining and implementing system improvements.

Maintains customer satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

co-ordinate restaurant operations during each shift

monitor adherence to health, safety and hygiene standards in kitchen and restaurant

Interact with customers

To observe the Company s rules and procedures and carry out any reasonable request made by Senior Management

ADMINISTRATION:

Responsible for Documents, templates, storage, and update

Fill in the role in the absence of General Manager

Ensure to permanently keep SOP s, manual and recipes up to date

Follow all appropriate health code and local jurisdiction food handling requirements, maintain food safety certifications, and model exemplary food health safety practices to employees.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Ensure compliance with restaurant security procedure

Review, and submit operating improvement

Prepare and implement standard operating procedures

COMMUNICATION:

To attend/lead daily management briefing sharing relevant information

Look for new and innovative solutions to problems in the restaurant industry; use technology and social media to develop new ways to engage with customers; think; beyond what has already been done to create an even more productive establishment.

To attend weekly management meeting and provide all relevant information

To ensure and efficient communication interdepartmental

To attend daily team briefing

To communicate in a transparent, efficient, and proactive manner through communication tools

To communicate daily and weekly report to management

Maintain business records

To proactively work with all departments

FINANCE:

Monitor budgets

Monitor financial controls

Submit cost cutting measures

Monitor restaurant sales and revenue

Achieve financial goals

Track business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates

Knowledge of budgets, inventories, and cost controls for FOH and BOH

To ensure that operational budget is adhered and take corrective action if needed

To monitor expenses and ensure respect of approval process

To control and manage inventory

GUESTS RELATION:

To understand and anticipate needs

To handle complaints in a friendly and effective way

To always look for the best solution to fulfil guests expectations

To show genuine interest and built confidence with the guests

To approach and recognize all regular guests

Ensure warm welcome to first comers for them to become your next regulars

JOB ROLE SPECIFICATIONS:

Experience:

3-5 years experience in a restaurant management position

Experience in a high-volume setting

Qualifications:

Strong understanding of the hospitality industry.

Proficient in financial acumen.

Skilled in HR and staffing.

Ability to manage people and collaborate across different functions.

Remain calm and solution-oriented under pressure.

Stay informed on restaurant operations with a good understanding of food production and basic knowledge of food preparation.

Highly organized with the ability to multitask across various clients

Skills:

English Speaking

Oral & written communication skills

Guest service skills

Attention to details

Creative

Interpersonal skill

Problem solving

Planning

Resources Management

Communication

Customer service focus

Quality orientation

Teamwork

High Energy level