Assistant Manager - All Day Dining

Job Description

• Oversee daily operations of the all-day dining outlet, ensuring smooth service delivery and adherence to operational standards
• Supervise, train, and mentor outlet staff, including servers, kitchen personnel, and support staff, whilst fostering a positive work environment
• Maintain exceptional guest service standards and ensure guest satisfaction through regular interaction and feedback management
• Monitor and control food and beverage costs, inventory levels, and stock rotation to optimise profitability
• Ensure compliance with health, safety, and hygiene regulations, conducting regular inspections and audits
• Manage reservations, table allocations, and guest flow to maximise outlet capacity and revenue
• Prepare and analyse operational reports, including sales figures, labour costs, and performance metrics
• Implement and maintain quality assurance procedures for food presentation, taste, and service consistency
• Address guest complaints and concerns promptly, implementing corrective measures as necessary
• Collaborate with the culinary team to develop menus, seasonal offerings, and promotional initiatives
• Conduct staff briefings and performance reviews, identifying training needs and development opportunities
• Manage scheduling and rostering to ensure adequate staffing levels during peak and off-peak periods
• Liaise with other departments (housekeeping, front office, maintenance) to ensure seamless hotel operations
• Maintain outlet cleanliness, ambiance, and aesthetic standards in accordance with Fairmont brand guidelines

Qualifications

• Minimum 5-6 years of progressive experience in food and beverage operations management
• Proven track record managing all-day dining outlets or similar hospitality establishments
• Strong knowledge of food safety, hygiene standards, and health and safety regulations
• Demonstrated proficiency in profit and loss (P&L) management and cost control
• Excellent leadership and staff management capabilities with experience in training and development
• Strong communication and interpersonal skills with the ability to build effective relationships
• Proficiency in hospitality management systems and point-of-sale (POS) software
• Ability to work flexible hours, including evenings, weekends, and public holidays
• Hospitality management qualification, diploma, or relevant professional certification
• Experience working within luxury hotel environments or premium hospitality brands
• Knowledge of revenue management and yield optimisation strategies
• Experience in menu development and collaboration with culinary teams
• Advanced proficiency in Microsoft Office applications and data analysis
• Familiarity with guest feedback management systems and quality assurance procedures

Additional Information

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities