Papaya Lounge Assistant Manager

JOB SUMMARY

The Asst. Restaurants Manager is responsible for the management support of the indicated hotel outlets. He/she is responsible in maintaining or exceeding service levels and philosophy set by The Ritz-Carlton Gold standards. He/she has to work closely with the culinary team to execute flawless dining experiences for our guests. He/she will ensure that all dining experiences are quick and efficient and meet set and expected time requirements that have been set to ensure satisfaction.

He/she will ensure that restaurant quality scores for GSS are above company average and achieve a status of top five in the company. S/he will be responsible for financial and quality requirements for all food and beverage outlets. He/she has to meet and exceed all forecasted and budgeted obligations within acceptable guidelines. He/she will communicate all departmental requirements to the appropriate leader.

He/she will be responsible for maintaining close and cohesive working relationship with the staff of The Ritz-Carlton Bahrain.

RESPONSIBILITIES

The primary responsibilities of the role include:

Essential Position Expectations and Job Functions:

1. Maintains complete knowledge of:

   Daily schedule of group functions, times, locations, amount of people and specific requirements

   Locations of all hotel function space, names of rooms, local suppliers, immediate area directions to all off property sites, detailed information on activities and restaurant knowledge

   Labor Management System or Financial Labor Control

   All department / hotel policies, procedures, and standards

   Safety guidelines

2. Plans and organizes for both daily and long range goals and objectives
3. Retrieves and organizes group agendas according to departmental standards. Makes note of changes as received from conference services, posts in file and communicates to staff.
4. Works closely with Culinary Team to ensure effective communication
5. Reviews all group resumes and group meeting requirements, organizes into chronological order and anticipates opportunities.
6. Reviews all changes with F&B Managers/Assistants to ensure that staffing levels are adjusted according to outlet needs and or hotel occupancy level.
7. Up and service of each meal period.
8. Meets with meeting planners / clients on site inspections or in Pre-Con meetings to ensure proper understanding of program needs.
9. Assists staff with their job function where needed to ensure optimum cleanliness and service standards for guests.
10. Ensures compliance to local liquor control laws
11. Ensures compliance to local and city health department requirements
12. Observes guests reactions and confers frequently with staff to ensure guest satisfaction.
13. Monitors and handles guest complaints by following the instant pacification procedure ensuring guest satisfaction to avoid GXP’s
14. Documents pertinent information in the departmental log book.
15. Completes all paperwork and closing & or opening duties in accordance with departmental standards.
16. Maintains daily checklists in accordance with departmental standards.
17. Develops staff through progressive training and continuous review

18. Assists In outlets when business dictates and during meal pick periods

    Secondary Functions:

19. Attends and participates in all scheduled departmental meetings
20. Assists Managers and Assistant Managers with Coaching and Counseling as well as employee reviews
21. Monitors Daily Payroll edits and record keeping
22. Dir. Of Food & Beverage, Assistant Director of Food & Beverage & his assistants, Executive Chef as needed.

PROFILE

Experience

• Must have at least 2 years experience as assist. Manager.
• Must have experience with an up scale restaurant.
• 8 Years in hotel / food and beverage operations at the luxury level

Education

• Hotel Management School graduate or Voyager Program

Required Skills

• Ability to express creativity in the dining environment
• Highly adaptable to changes
• Knowledge of coordinating group reservations and requests
• Knowledge of staffing for different meal periods and reading and forecasting to hotel occupancy, group movement and local events
• Excellent verbal and written communications skills.
• Excellent Italian or another language skills.
• Knowledge of cost controls as they relate to labor and supplies
• Strong relationship skills in dealing with in-house guests, local community, meeting planners, employees, and peers
• Must be very detail oriented and able to pinpoint defects in a timely manner
• Must be a good public speaker, the ability to communicate clearly the goals and objectives
• Must have computer skills that include word, excel, PowerPoint.
• Ability to communicate in the English language, preferably one or two more languages
• Knowledge of Micros, eat app.
• Ability to ensure the highest level of quality in all areas of the operation
• Must have basic financial skills to ensure proper forecasting, scheduling and maintaining a rigid time and attendance policy.
• Must have extensive food and beverage knowledge. Would prefer level 1 certification in the court of master sommeliers
• Will be responsible for financial performance of department, to include payroll, equipment purchases, breakage and loss
• Will be responsible for quality initiatives to include increasing meeting planner and employee satisfaction. Quality scores must maintain an above company average score and be top five in company in all key rating areas of Gallup scores
• Will be required to ensure all employees receive performance reviews on anniversary dates or before
• Will be responsible for attending operational meetings, such as staff, food and beverage, menu, operations and pre-convention meetings
• Ability to enforce hotel standards policies and procedures with staff
• Ability to prioritize and organize work assignments, delegate work
• Ability to direct performance of staff and follow up with connections where needed
• Ability to motivate staff and maintain a cohesive team
• Will ensure employee satisfaction and ensure all outlet Employee Satisfaction is above hotel average & company standards.
• Ability to ascertain department training needs and provide training in needed areas
• Ability to be a clear thinker, analyze and resolve problems, exercise sound judgment
• Ability to input and access information into computer
• Ability to ensure confidentiality of guest and hotel information
• Ability to ensure security of storage room and to access hotel property
• Must be a strong recruiter to ensure proper staffing and the finest staff in the local community

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