Assistant Restaurant Manager - Filipino Restaurant

Scope And General Purpose Of JobIn consultation with Restaurant Manager, is responsible for all aspects of managing the outlet, supervises, train and inspect the performance of personnel, ensuring that all procedures are met to deliver service in accordance with standards. Control the expenses/labor cost without compromising the standards.To achieve revenues, profitability and quality goals for the Food and Beverage Department by developing and following through with business strategies, controlling costs, developing personnel and providing guest satisfaction in all Food and Beverage revenue centers. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Corporate policies and procedures, and according to local requirements and regulations.Key Responsibilities Operational: (In consultation with Restaurant Manager) Creates and follows through with a comprehensive annual F&B Department Business Plan Responsible for all Outlets, Conference and Banquets and Room Service Responsible for proper coordination other operations departments Monitors achievement of department goals and objectives Manages department strategic planning Institutes and monitors suitable processes to allow for the efficient and effective utilization of the departmental resources Institutes suitable processes to allow for introduction of managed change within the department Coordinates the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel Coordinates the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment. Handles all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs. Maintains current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts. Develops and analyzes new and existing procedures and special promotions that will improve guest patronage under the guidelines of the Ramada policies. To be hands-on and involved 100% in day to day Operations in the Food & Beverage departments. To ensure that the various outlets and banquets adhere to the Company and Hotel Policies and Procedures and minimum standards. To ensure that all Departmental Operations Manual are prepared and updated. To ensure a high quality in service and food and beverage standards in all outlets and banquets. To work with the Outlet Managers and respective Chefs to take corrective action with the Executive Chef where necessary. To share daily operational responsibilities with the Executive Chef