ASSISTANT RESTAURANT MANAGER
 Consistently offer professional, friendly and engaging service
 Lead the F&B outlet team in all aspects of the department and ensure service standards are followed
 Handle guests concerns and react quickly and professionally
 Assist in recruitment, onboarding and training of all colleagues and supervisors
 Balance operational, administrative and colleague needs
 Maximize revenues by communicating regularly with the F&B teams to implement upon strategies, practices
and promotions
 Inspires the ongoing professional development, performance management, growth and satisfaction of all
team members
 Works with the kitchen, stewarding and all restaurant and hotel leaders to promote teamwork as a strong
component of the daily service culture
 Assists with the development of creative menus, wine lists, service delivery and standards of all F&B