Assistant Restaurant Manager

Job Purpose 

• Assistant Restaurant Manager purpose is to support, learn, adapt, collaborate and lead the team members to fulfill the objectives of the department.
• To support improve guest satisfaction, increase the departmental revenue, analyses business trends and implement all action plans given to improve restaurant performance.

JOB DESCRIPTION

Position: Assistant Restaurant Manager

1. Outlet Operations & Brand Standards

• Assist in managing the daily operations of the restaurant and Room Service to ensure smooth, efficient, and professional service.
• Implement and maintain Mercure brand standards and outlet concepts across Baitong, Ecume, Koh 17 Rooftop Bar & Speciality Restaurant.
• Monitor food and beverage quality, presentation, service standards, cleanliness, and overall guest experience.
• Ensure all food and beverage operations comply with HACCP, FSMS, food safety, and hygiene standards.

2. Guest Experience & Revenue

• Drive guest satisfaction and dining experience through professional service and effective guest engagement.
• Monitor guest feedback, social media reviews, and RPS results, and implement improvement actions accordingly.
• Support promotional activities, special events, menu presentation, and service initiatives to enhance guest experience and maximize revenue.
• Identify opportunities to improve outlet performance, revenue generation, and market competitiveness.

3. Team Leadership & Training

• Supervise, coach, and motivate restaurant team members to achieve high standards of service and performance.
• Conduct service and product knowledge training to strengthen team members' skills and professionalism.
• Support staff induction, training needs analysis, performance appraisal, probation reviews, coaching, and counseling.
• Maintain effective communication and positive working relationships within the team.
• Ensure staffing requirements and departmental manpower needs are properly planned and supported.

4. Cost Control, Inventory & Administration

• Monitor and control operating costs while maintaining required quality and service standards.
• Ensure accurate monthly, quarterly, and annual inventory and stock-taking of OSE, FFE, beverages, and other operational items.
• Monitor and maintain breakage, spoilage, disposal, and replacement records.
• Ensure menus, beverage lists, and wine lists are accurate, updated, and maintained in good condition.
• Implement and follow daily, weekly, and monthly operational checklists to ensure efficiency and consistency.

5. Hygiene, Safety & Quality Assurance

• Conduct and record regular hygiene and sanitation spot checks throughout the restaurant and related operational areas.
• Ensure food preparation, presentation, storage, and service comply with food safety and hygiene requirements.
• Monitor restaurant and buffet set-up to ensure cleanliness, safety, presentation, and brand compliance.
• Take corrective actions and follow up on operational issues to maintain consistent quality standards.

6. Performance & Business Improvement

• Work closely with the Food & Beverage Manager to achieve departmental revenue, profitability, cost control, guest satisfaction, and employee engagement targets.
• Analyze operational performance, guest feedback, and market trends and recommend appropriate improvements.
• Set high performance standards and continuously seek opportunities to improve service quality, operational efficiency, and business results.
• Lead by example in demonstrating brand values, grooming standards, professional behavior, and service excellence.

7. Policies, Procedures & Compliance

• Implement and ensure compliance with hotel policies, procedures, brand standards, and operational guidelines.
• Maintain up-to-date departmental standards, procedures, checklists, and staff records.
• Attend departmental and hotel meetings as required and ensure relevant information and activities are effectively communicated to the team.
• Perform other related duties and special projects as assigned by the immediate Supervisor/Manager.

Key Job Focus

• Maximize restaurant profitability through revenue generation, effective cost control, and operational efficiency.
• Consistently deliver excellent guest experiences while achieving RPS and employee engagement objectives.
• Ensure compliance with Mercure brand standards, HACCP/FSMS, food safety, hygiene, and service quality requirements.
• Develop and coach F&B team members to build a professional, high-performing, and guest-focused team.
• Continuously identify opportunities for service improvement, revenue growth, and operational excellence.

Knowledge and Experience

• A graduate student/ high school or working experience equivalent in hotel/ tourism/ culinary school.
• Minimum of 3 years Supervisory role & 2 years Asst manager role in food and beverage management experience in a resort/ city hotels, preferably in the luxury setting
• A strong understanding of operational controls, budgeting, sales, and marketing
• Strong oral and written communication skills
• Fast learner and subsequently ability to train and develop team members
• Ability to work effectively in a team environment and take initiative
• Excellent organizational skills.
• Well adapt in a multi- cultural environment.

Competencies

• Good interpersonal skills with ability to communicate with all levels of employees
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Good presentation and influencing skills
• Multicultural awareness and able to work with people from diverse cultures
• Flexible and able to embrace and respond to change effectively
• Ability to work independently and has good initiative under dynamic environment
• Self-motivated and energetic