The W.P.T. Directory of
Job Descriptions
Assistant Restaurant Manager
Hospitality
JOB TITLE
- Assistant Restaurant Manager
PLACE OF WORK
- Silver Service / A la Carte Restaurant
SCOPE AND GENERAL PURPOSE
- Responsible for, in the absence of, of under the supervision of the restaurant manager,
overall service and standards of all meals. Ensuring that both the required profitability
and standards are achieved.
RESPONSIBLE TO
RESPONSIBLE FOR
- Chef de Rang
- Waitrons
- Commis Waitrons
- Wine Steward
MAIN DUTIES:
- Directly supervise and co-ordinate the activities of waitrons, wine stewards and other
restaurant staff including the productions of rosters.
- To take the restaurant bookings and ensure full and satisfactory service is given
- Deal with complaints and to report them to Restaurant Manager
- Ensure that the restaurant area is always kept to the required standard of appearance as
dictated by the hotel, in accordance with company policies
- To promote, assist and encourage other staff to further sales
- Ensure continuous and recorded training for all members of the Department is carried out
to the standard required by the company
- To take and/or ensure all customers orders and requirements are processed efficiently
- To strictly observe all safety and hygienic practices as laid down by the hotel, company
and statutory authorities
- Give when required upon dishes, their accompaniments together with wines and other
beverages
- Accept additional duties and responsibilities as required to effect the smooth running
of the Department and/or hotel and may include, where appropriate
- Supervision of functions
- Engage extra/part time staff
- Prepare special dishes at tables
- Perform flambé and/or queridon service
- Work a station
- Advise the management of possible improvements to all aspects concerning the Restaurant,
including service staff conditions, sales
- Take other reasonable duties as dictated by management
