Assistant Restaurant Manager

? Bachelor in hospitality is preferred or any other
equivalent diploma
? 5 years? experience in a similar position within the
restaurant industry or related field
? Experience and knowledge of budget analysis methods,
general accounting skills and the ability to work in all
areas of kitchen and dining areas relative to point-of-sale
applications
? Knowledge of cardiopulmonary resuscitation (CPR),
choking procedures, or appropriate first aid
? Excellent team player
? Excellent organization skills
? Excellent communication skills
? Excellent time management skills
? Strong leadership and staff management skills
? Excellent customer service skills
? High attention to detail
? Ability to handle multiple tasks at one time
? Ability to work and train in all positions in the outlet
? Ability to work under pressure
? Good working knowledge of English is mandatory
? Understands Thai Language & Work Culture
? Duties and responsibilities

Operations
? Assume responsibility for the day to day operations of
the restaurant to ensure efficiency and profitability.
? Set the best example of time management, punctuality
and attention to detail.
? Monitor and control food, liquor, labor and breakages
costs
? Monitor the stocks of all food, beverage, merchandise,
material, and equipment and ensure that service
requirements are met
? Issue store and purchasing requisitions when needed
? Monitor and compare local competitors? operation
? Implement changes to ensure quality standards for
service and food
? Work with kitchen management to make menu changes
? Prepare end-of-day reports and ensure that all cashiers,
servers and bartenders? accounts are balanced, and no
discrepancy is visible
? Maintain high standards of quality control and health and
safety
? Adapt to different personalities of clients, vendors, and
coworkers without losing focus
? Evaluate current practices and processes; immediately
recognize potential areas of conflict, and initiate ways to
improve current business methods, quality of products
and services provided to the customers
? Participate in service as necessary in accordance with the
requirements and practices of the restaurant/section,
monitor the status of ongoing service, and visit guest
tables to check status regularly.
? Assist the Operation Manager in setting
restaurant/section goals and developing strategies,
procedures and policies
? Update in coordination with the Operations Manager the
menus and recipe costing based on the demand and
financial targets
? Work overtime when needed and assist the workload of
others

Communication
? Ensure that all communication between the front and
back of the house is accurate
? Encourage cooperative and consistent levels of
communication with kitchen associates, front-end
associates and management
? Communicate with associates and conduct daily and
weekly meetings previewing restaurants standards,
promotions, problems and opportunities
? Conduct pre-shift briefing in accordance to standard
procedures (use briefing sheet)

Staff management
? Discipline associates appropriately according to policies
and procedures
? Create and maintain the associate schedule and track
absenteeism
? Delegate the appropriate tasks and manage associate
workloads
? Develop cost-saving strategies to increase profit and
manage labor costs
? Conduct such functions as, coaching, counseling and
taking disciplinary actions to ensure appropriate staff
productivity and efficiency
? Provide training to ensure performance objectives are
met
? Provide instruction for associate members and coach
associates to improve learning and enhance performance
identify training needs.
? Develop training material in accordance with company
guidelines and implement training plans (weekly,
monthly, quarterly and annually)
? Provide leadership and team building for associates
? Recruit and hire new associates as required

Customer service
? Set the standards for all associates to maintain high-
quality and consistent customer service
? Investigate and resolve food quality issues and service
complaints
? Understand products and services; develop new
prospects for opportunity, and understand customer
needs clearly

General
? Understand instructions, read written company
memorandums and communicate with little or no
additional direction
? Possess high professional ethics and avoid extreme
familiarity or conflicts with others
? Understand and practice motivational management
techniques. Use these skills in wisely placing qualified
individuals into key management and supervisory
positions
? Recognize a problem when it arises and be able to
resolve it appropriately by using good judgment, tact and
initiative according to company policy and procedure
? Set and meet sales goals
? Use logic and reason to identify solutions and alternatives
for a successful outcome in many situations, including
cost/benefit analysis; service and product quality; and
conflict resolution
? Set annual budget
? Handle administrative work and keep up-dated files on
the following restaurant matters:
o Finance
o Standards
o Training
o Entertainment
o Promotions
o Breakages
o Updated Stock Levels
o Meetings
o Miscellaneous
? Keep aware of trends, systems, practices and equipment
in food and beverage through trade literature, restaurant
shows and site visits

Annual leave
Insurance
Service charge
Bonus