Papaya Lounge Assistant Manager

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.

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

Assists In outlets when business dictates and during meal pick periods

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

PROFILE

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

Hotel Management School graduate or Voyager Program

Ability to express creativity in the dining environment Highly adaptable to changes Knowledge of coordinating group reservations and requests