Assistant Restaurant Manager - Miami, United States - TROIA (UK) RESTAURANTS LIMITED

Description

Sexy Fish

Sexy Fish is one of a kind restaurant where visionary ideas are combined with extraordinary architecture, memorable uniforms, a great location , and a selective selection of artwork. Sexy Fish comes to life by bringing a team built of passionate individuals whose uniqueness comes together to deliver the best culinary, bar, and wine program .

Job Overview:

Work with the General Manager and Assistant General Manager to inspire, motivate and lead the front of house team to achieve excellent guest satisfaction. Ensuring standards are maintained and guest needs are anticipated . To ensure the restaurant reaches and maintains its maximum potential in all areas. T o ensure all staff compliance with company policies and procedures and federal, state and local regulations and to carry out training and development needs within the department. To act as a role model to all employees by showing a positive approach to team morale through excellent support, training and communication.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all restaurant policies/service procedures/standards.
• Ensure that all restaurant staff are knowledgeable of the goals of the company and the action plans that will be followed to achieve these goals.
• Regularly communicate with the General Manager in regard to restaurant related matters.
• Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
• Enforce policies and procedures in a fair and equitable manner.
• Continuously review the operation and make recommendations on how to enhance the product to the General Manager .
• Assist with implementing new policies, standard operating procedures and restaurant initiatives as assigned.
• Always available on the floor to assist restaurant staff and to interact with guests.
• Enforce cost control procedures and monitor waste and breakage.
• Ensure the restaurant reservation system is maintained and that the receptionist are adhering to the seating guidelines.
• Conduct monthly equipment inventories in accordance with Company policy.
• Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
• Assist with ensuring that all restaurant food and beverage revenues and expenses are properly recorded against the appropriate budget , and the variations from the budgeted amounts are properly documented.
• Assist with monitoring revenue reports for accuracy.

Guest Service

• To provide a friendly, courteous, and professional service at all times.
• To demonstrate a high standard of personal appearance and ensuring good personal hygiene.
• To ensure the agreed standards of food service are always adhered to.
• To ensure the efficient flow of service and standards are constantly met during service periods.
• To ensure all guest requests and queries are responded to promptly and effectively.
• To positively deal with and learn from all guest complaints and comments.
• To actively seek feedback from guests on a regular basis.
• To analyse Mystery Diner reports and communicate back to your team.

People Management

• To build and maintain an efficient team of employees, driving the team towards the objectives of the business.
• To ensure that the restaurant's personnel budgets are strictly adhered to.
• To recruit and select employees to the agreed staffing levels.
• To develop a learning culture and to ensure that all team members feel valued and rewarded.
• To produce employee schedules to ensure employee levels match the needs of the business.
• To ensure all new employees attend orientation .
• To promote the training and development of staff to ensure standards are maintained and monitor all training and development within the department.
• To manage all employees in line with the agreed skills and standards, giving regular feedback and appraisals.
• To manage all disciplinary and grievance issues within the department.
• To assess staff performance against the agreed skills and standards.
• To constantly monitor the grooming and personal hygiene of the team.