Assistant Restaurant Manager Lazio

Assistant Restaurant Manager
Roma
Lazio, Lazio

The Position ASSISTANT RESTAURANT MANAGER Main purpose: The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the efficient running and profitability of the restaurant according to our standards and procedures. Reports to: Restaurant Manager. Main duties and responsibilities: Support to the Restaurant Manager in ensuring a tailor made culinary experience and satisfaction of Guests according to our standards and procedures; Ensure that restaurant team work according to our standards and procedures; Oversee the Restaurant service supporting the Maître when needed; Create and maintain a professional and personalised relationship with Guests, handling comments and complaints; Create and maintain a professional relationship with colleagues and other departments; Able and willing to motivate the team to obtain guest satisfaction; Support the Restaurant Manager in accomplishing restaurant human resources objectives by orienting, training, scheduling, coaching, counselling and disciplining employees and staff rotas; Support the Restaurant Manager in reaching restaurant financial goals, in drafting inventory, in controlling stock level and costs; Support the Restaurant Manager in organising events in the Hotel under the F&B Manager supervision (e. g. banquets, weddings). We offer: Fixed-term contract according to C. C. N. L. Settore Turismo. Learning & development activities and career opportunities. Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte". Staff celebrations. Competencies required: Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service. Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks. Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel. Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success. Service excellence: Delivers service standards, which consistently exceed guest expectations. Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs. Other requirements: Professional experience in a similar role in 5 stars hotels and/or well-known restaurants; English knowledge at Advanced level; Knowledge of F&B management software (e. g. Quadranet); Certificate as Professional Sommelier and/ or gastronomy studies preferred; Preferable evidence of self-development through specialized courses, conferences/workshops; Valid HACCP certification; Previous experience as trainer is a plus. Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d. lgs. 196/03). J-18808-Ljbffr