Assistant Manager – CuiScene Restaurant
- Deliver exceptional and personalized service to guests, ensuring memorable dining experiences aligned with Fairmont’s Heartist philosophy.
- Welcome and engage with guests, anticipate their needs, and handle feedback or concerns professionally and promptly.
- Ensure consistent service standards are maintained throughout the restaurant operation.
- Monitor guest satisfaction and implement improvements to enhance the overall dining experience.
- Assist the Restaurant Manager in managing daily buffet operations, including breakfast, lunch, and dinner services.
- Ensure smooth opening and closing procedures, including restaurant readiness, cleanliness, and service setup.
- Monitor buffet presentation, food replenishment, hygiene standards, and overall guest flow.
- Coordinate closely with the Culinary team to ensure timely replenishment and quality presentation of buffet items.
- Supervise, coach, and motivate restaurant colleagues to deliver excellent service standards.
- Conduct daily briefings, assign duties, and ensure proper staffing allocation according to business levels.
- Support training and development of colleagues, promoting continuous improvement and professional growth.
- Assist in performance management and provide constructive feedback to team members.
- Support the Restaurant Manager in achieving departmental financial goals, including revenue targets and cost control.
- Monitor operating supplies, inventory levels, and minimize wastage.
- Ensure proper handling of billing procedures, cash handling, and POS operations.
- Assist with scheduling, attendance monitoring, and administrative tasks as required.
- Ensure compliance with hotel policies, safety regulations, and brand standards.
- Maintain high standards of cleanliness, hygiene, and workplace safety.
- Promote sustainable practices and support hotel environmental initiatives.
- Work closely with Kitchen, Stewarding, Engineering, Housekeeping, and other departments to ensure seamless operations.
- Maintain effective communication with management and colleagues.
- Support hotel events, promotions, and special dining experiences when required.
- Minimum 2–3 years of experience in a assistant managerial role within a luxury hotel or high-volume restaurant environment.
- Strong knowledge of buffet operations and international dining concepts.
- Excellent leadership, communication, and problem-solving skills.
- Ability to work under pressure in a fast-paced hospitality environment.
- Strong understanding of guest service standards and Food & Beverage operations.
- Knowledge of HACCP and food safety procedures.
- Proficiency in English; additional languages are an advantage.