Assistant Restaurant Manager - Anantara The Marker Dublin

Management responsibilities

• To ensure the smooth and efficient management of the Restaurant operations.
• To assist the other F&B outlets when required.
• To assist in supervising daily shift operations.
• To provide feedback to employees based on observation of service behaviors.
• To handle employee questions and concerns Handles employee questions and concerns.
• To ensure reservations for the Restaurant is managed correctly and to liaise with all relevant departments with regards to special request.
• To ensure the hotel achieves the Leading Hotels of the World Quality Assurance targets and that the highest standards of luxury and quality are delivered consistently to our guests.
• To carry out departmental audits to ensure LHQA is achieved by all team members.
• To ensure that the Hotel’s Vision & Mission statement is communicated to the team
• To ensure that service areas of responsibility are clean and well maintained (both front & back of house). 
• To ensure that the ambience in departments (lights, music and temperature) are controlled.
• To report defective materials and equipment to the appropriate departments.
• Ensure that all new initiatives are implemented in the agreed time frame.
• To ensure that personal objectives are set and achieved on a yearly basis.
• To attend meetings as required.
• To ensure there is management presence at peak service times.
• To ensure a consistently high level of security is well maintained throughout the Hotel.
• To ensure guest feedback is acted upon in a timely manner ensuring the relevant people are informed and that all necessary action is taken to prevent re occurrences.
• To ensure departmental sales are achieved in line with the hotel budget.
• To maintain payroll in line with forecasted & budgeted targets.
• To accept a flexible work schedule necessary for uninterrupted service to Hotel guests and to maintain flexibility within teams.
• To provide support where necessary in other areas of the Hotel.
• To comply with the hotels cash handling procedures and ensure that all team members are trained accordingly.
• To drive business results through revenue growth and cost savings efficiency.
• To interact with guests to obtain feedback on product quality and service levels.
• To handle guest problems and complaints, seeking assistance from supervisor as necessary.
• To ensure ‘wastage costs’ (i.e. breakage, spillage, etc.) are minimized.
• To maintain beverage cost within the budgeted targets.
• To create a market leading environment through product, people & profit. 
• To monitor alcohol beverage service in compliance with local laws.

People

• To assist in the recruitment and selection of team members.
• To appraise all team members in accordance with the agreed appraisal procedure.
• To ensure that all team members comply with the employee handbook.
• To manage the Timepoint System for relevant departments.
• To ensure holidays, bank holidays and lieu time are managed for all restaurant team members.
• To ensure departmental daily briefings are carried out at relevant times.
• To co-chair Quarterly departmental meetings and ensure team members attend General Team Meetings and EICM when required.
• To ensure that all team members are rostered in accordance with the Organisation of Working Time Act.
• To ensure that all team members adhere to the hotel’s grooming procedures.
• To identify & develop key team members and develop a succession plan in conjunction with People & Culture. 
• To coach and counsel employees regarding performance on a daily basis.
• To train all team membersfor them to have a full knowledge and understanding of the Leading Hotels of the World Quality Assurance targets and ensure that the highest standards quality are delivered consistently to our guests.

Leadership Competencies

• Self-motivated and sets a positive example for employees by their attitude and performance.
• Excellent time management and organizational skills, highly adaptable, naturally positive.
• Demonstrates high levels of energy, enthusiasm and professionalism.
• Encourages the team towards Hotel and individual objectives and aims.
• Shows concern for their team members and interacts with them in a positive manner.
• Provides a great work environment and treating each other with dignity and respect and embracing diversity (TEAM).
• Demonstrates strong leadership skills and regularly shows an ability to adjust their approach to deal with different people and situations.
• Communicates in a structured and effective manner with their team.
• Builds and sustains effective relationships with employees and customers.
• Motivates, inspires and empowers others to improved performance.
• Fully knowledgeable and complaint with the leading Hotels of the World LQA program.