مساعد مدير المطعم

The Assistant Manager - Outlet is responsible for supporting the day-to-day operations of the restaurant and ensuring exceptional guest experiences through effective supervision, team leadership, and operational excellence. The role oversees service delivery, maintains luxury hospitality standards, and assists in achieving departmental objectives related to guest satisfaction, revenue performance, employee engagement, and operational efficiency.

Main Duties:

• Support the overall management of the outlet, ensuring smooth daily operations and the consistent delivery of exceptional service standards.
• Lead, supervise, and motivate the outlet team to achieve high levels of guest satisfaction, employee engagement, and operational excellence.
• Monitor service standards throughout all meal periods, ensuring guests receive professional, personalized, and attentive service at all times.
• Handle guest feedback, complaints, and service recovery situations promptly and effectively, ensuring positive outcomes and guest satisfaction.
• Conduct daily briefings, training sessions, and on-the-job coaching to develop team knowledge, service techniques, and product awareness.
• Assist in managing staffing requirements, duty rosters, attendance, and productivity levels to ensure efficient operations.
• Work closely with culinary and beverage teams to ensure seamless coordination between kitchen and service operations.
• Monitor outlet performance, service quality, cleanliness, presentation standards, and guest feedback to identify areas for continuous improvement.
• Support the achievement of financial objectives through effective cost control, revenue enhancement initiatives, upselling, and efficient resource utilization.
• Ensure compliance with company policies, luxury brand standards, hygiene regulations, food safety requirements, and health and safety procedures.
• Assist with inventory management, operating supplies control, equipment maintenance, and stock requisition processes.
• Oversee table reservations, guest preferences, VIP requirements, special events, and private dining arrangements to ensure flawless execution.
• Maintain a visible presence within the outlet, actively engaging with guests and supporting the operational team during peak service periods.
• Prepare operational reports and provide recommendations to improve service quality, guest satisfaction, and overall outlet performance.

• Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum 3-5 years of Food & Beverage experience, including at least 1-2 years in a supervisory role within a luxury hospitality environment.
• Strong knowledge of restaurant operations, guest service standards, and luxury dining experiences.
• Proven leadership, team development, and employee engagement skills.
• Strong understanding of budgeting, cost control, inventory management, and revenue optimization principles.
• Excellent communication, interpersonal, problem-solving, and organizational skills.
• Ability to perform effectively in a fast-paced environment while maintaining exceptional attention to detail.
• Proficiency in restaurant management systems and Microsoft Office applications.