Assistant Restaurant Manager

Oversee food and beverage service staff, manage daily operations, and handle guest complaints with a calm attitude. Maintain staff records, monitor operating costs, and ensure proper food presentation and handling procedures. Check delivery quality, arrange equipment maintenance, and total receipts against sales deposits at day's end. Coach team members on exceeding international standards, identify problems through reports, and execute resolutions. Forecast restaurant needs, delegate tasks effectively, and update the F&B and General Managers on issues. Assist in planning special event menus and ensure new product roll-out.