Assistant Restaurant Manager

Our client, a premier group of restaurants and cafes with multiple outlets in Bali, is actively seeking a dynamic Assistant Restaurant Manager for their flagship location in Pererenan, Bali.

In this role, you will report directly to the Operations & Restaurant Manager. Your responsibilities will include hiring, training, and mentoring new staff members in collaboration with the HR department.

As the primary point of contact for trainers and staff, you will ensure seamless restaurant operations, acting as the second-in-command. Your mission will be to uphold exceptional customer service standards while maintaining the company's high standards of excellence.

Requirements:

• Indonesian citizen only.
• Diploma, college or bachelor's degree in food and beverage and/or hotel management (Any courses related to further knowledge of wine or bartending are also preferred).
• Minimum of 2 years of experience in a progressive management position as a team leader of well-established restaurants.
• Proven understanding of policies regarding food and beverage operations that includes food and hygiene codes, policies and procedures.
• Familiarity with beverage terminology, application, operation, wine service, costs, menu development and controlling inventory.
• Very good command of written and spoken English.
• Excellent work ethic under pressure.
• International experience is a plus!
• Must be experienced in handling large capacities restaurants, and high-turnover sit-down restaurants.
• Service oriented and strong operational skills
  
  
  

Responsibilities:

• Assist the restaurant manager in overseeing all aspects of the restaurant, including but not limited to, employee scheduling, inventory management, and financial reporting.
• Coordinate daily Front of the House and Back of the House restaurant operations.
• Ensure exceptional customer service by training and coaching staff on proper service techniques, resolving customer complaints, and ensuring a positive dining experience.
• Collaborate with the kitchen staff to ensure timely and accurate food preparation, monitor food presentation, and address any issues or concerns related to food quality or customer satisfaction.
• Stay updated on industry trends, competitor activities, and customer preferences to identify areas for improvement and implement innovative strategies to enhance the restaurant's performance
• To manage and mentor trainers and all FOH staff.
• Respond efficiently and accurately to customer complaints.
• Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Ensure compliance with sanitation and safety regulations.
• Control operational costs and identify measures to cut waste.
• Promote the brand in the local community through word-of-mouth and restaurant events.
• Implement policies and protocols that will maintain future restaurant operations.
• Aids in developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.