Assistant General Manager (Stillwell's - Hotel Swexan)

Job Functions

• Act the “Restaurant General Manager” in the absence of the GM.
• Monitoring and coordinating the day-to-day operations of his/her unit during each shift and ensures all FOH and BOH SOP’s (including HACCP) are duly followed and fully executed.
• Visible, hands on, and ensures a strong personal presence in FOH (mainly during peak hours) and BOH areas. Whenever needed, takes an active part in guest’s service duties (welcoming guests, escorting guests to tables, taking guest’s orders, clearing tables, etc.).

Employee Management, Engagement & Training

• Schedules work hours for FOH associates.
• Delegates and follows-up effectively.
• Energizes HH Division mission statement and core values among his/her team.
• Makes sure all his/her associates are perfectly groomed and always behave according to HH codes of practice, image, and core values.
• Provides overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence, with priority focus on upselling and service standards.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Takes part in the hiring and the firing process of all his/her associates.
• Takes part in the orientation process of all his/her new associates.
• Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
• Trains and motivates staff.
• Continuously evaluate the performance and encourages improvement of the personnel in the food and beverage department.
• Conduct training and development programs within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• To hold regular performance appraisals with all line staff, identifying areas for development and training needs, and ensuring that this training is affected.
• Be fully conversant with all statutory requirements regarding a food and beverage operation.
• To be fully aware of trends in the industry and make suggestions for improvement of the food and beverage operation.
• Carries out regular on-the-job training to agreed standards.
• Empowers his direct reports and gives them room to develop their skills.
• Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Procurement and Deliveries

• Identifies and estimates food* and beverage supply requirements and places beverage orders with suppliers (*together with Head Chef).
• Schedules food and beverage deliveries.
• Ensures that consumable and non-consumable goods are ordered, correctly stored and inventoried.
• Checks quality of deliveries and documentation.
• Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed.
• Reports to Restaurant GM on any contract breach.
• Ensures correct storage of supplies.

Finance, Cost Control & Budgeting

• Mainters restaurant sales and revenue.
• Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts.
• Reviews and comments on daily, weekly, monthly, quarterly, and annual reports for his/her unit.
• Analyses budget variances proposes corrective actions as soon as needed and implements them whenever approved.
• Responsible for his/her unit F&B costs, as per budgeted.
• Manage effective control of food, beverage, and labor costs among all outlets.
• Achieve predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
• Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.
• Implement effective control of beverage and labor costs among all sub-departments.

Meetings & Communication

• Prepares and analyzes management reports for his/her unit.
• Attends weekly meetings with Restaurant GM and DOO.
• Attends monthly meetings with HH Executive team.
• Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
• Ensures a smooth communication with all direct reports and other Restaurants/Units GM’s.
• Marks HH Division social media activities and HH Division F&B unit’s websites.
• Feeds HH Marketing Manager with helpful news or updates.
• Identifies and evaluates competitors.
• Keeps current with trends in the restaurant industry.

Openings

• Gives any lateral assistance needed for new unit’s openings.
• Attire, language, and behavior.
• Always neatly dressed and groomed, and always behaves and speaks according to HH Division and Harwood International standards of excellence and image.
• Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.