Assistant Restaurant Manager - Sotogrande

Responsibilities

• Managing daily operations of the dinner service, ensuring smooth and efficient service.
• Leading, training, and motivating the dinner team, including servers, bartenders, greeters, and support staff.
• Schedule shifts and manage labor costs effectively.
• Monitoring food safety and sanitation practices, ensuring compliance with health regulations and resort standards.
• Managing inventory levels for supplies and food items, including ordering, receiving, and storage, to minimize waste and control costs.
• Working closely with the culinary team to plan and execute menu items, special promotions, and seasonal offerings.
• Assisting in budgeting, forecasting, and financial reporting, including tracking sales and expenses to meet profitability goals.
• Collecting and analyzing guest feedback to continuously improve the dining experience and address any issues promptly.
• Implementing and promoting staff recognition programs, provide opportunities for career development, and foster a positive work environment to enhance employee satisfaction and reduce turnover.
• Supporting the planning and execution of special events or group bookings, ensuring a seamless experience for guests.
• Providing ongoing training and support to staff to enhance their skills and ensure consistent service standards.
• Aiding the General Manager with strategic planning, operational improvements, and performance reviews, contributing to the overall success and growth of the outlet.

Qualifications

• Excellent communication skills and a strong, innovative mindset.
• Ability to motivate and lead a team of professionals.
• At least 2 to 3 years' experience.
• Valid Food Handler’s card.
• Valid TIPs certification.
• Knowledge of Forbes service standards.
• Flexible schedule that may include evenings, weekends, and holidays.
• Wine and spirit knowledge and service training knowledge.