Assistant Manager, Carbone

About The Role The main responsibility of the role is to assist the restaurant management in making sure the highest standards and quality are achieved throughout the F&B operation, whilst engaging and motivating colleagues through training, coaching and strong communication. Assistant Manager helps with overseeing the profitability for the department and is involved in auditing, stock control and recruitment. Key duties and responsibilities: • Drive departmental KPI s focusing on Guest (IFH, Forbes, Helix and social media), People (CES, Turnover, Training Hours), Product (Health & Safety, ISO certification audits, innovation) Profit (Revenues, Costs of Sales, Payroll, Expenses and Net Contribution) • Gather detailed analyses on every shift in terms of staff performance, service standards and implement improvement actions • Responsible for inventory and ordering of restaurant operational tools and equipment • Ensure that outlet opening and closing check lists are being followed • In absence of restaurant manager, attend daily operations meeting for the F&B department and communicate the same information effectively to the restaurant team through daily briefings. • Assist outlet manager with department scheduling to maximize efficiencies, productivity and minimize split shifts and overtime. • Monitor quality of food and beverages being served and escalate any major issues or complaints to senior management. • Ensures guest food, beverage and service preferences and records it in 7rooms (restaurant reservations system) and accurate tags are used. • Ensure proper portioning of foods, attractive plate presentation and service standards. • Actively seek and review customer feedback in regard to food quality, service and overall satisfaction and take appropriate and timely action. • Ensure reservations are maximized within the restaurant in liaison with Reception and the Restaurant Reservations team. We are looking for seasoned F&B professionals with at least 3 years experience in a supervisory/junior management capacity. You should have solid background in high-end dining environment, either within a luxury hotel or in a renowned restaurant group. We'd like you to demonstrate commitment and passion towards the Food and Beverage industry as well as ability to effectively communicate with all levels inside and outside of the organization. International experience and knowledge of additional languages is highly preferred.