Assistant Restaurant Manager at Accor

Job Description

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant to ensure guest satisfaction, service excellence, and adherence to Accor’s Heartist values. The role ensures smooth service flow, staff supervision, cost control, and compliance with brand standards while maintaining a positive and engaging dining environment.The Assistant Restaurant Manager supports the Restaurant Manager in overseeing the daily operations of the restaurant to ensure guest satisfaction, service excellence, and adherence to Accor’s Heartist values. The role ensures smooth service flow, staff supervision, cost control, and compliance with brand standards while maintaining a positive and engaging dining environment.

Key Responsibilities

• Support in the efficient day-to-day running of the restaurant in line with ibis Styles and Accor standards.
• Supervise floor operations, including seating, service delivery, and guest flow management.
• Ensure all food and beverage items are served according to SOPs.
•  Oversee staff deployment during shifts and adjust as required based on business levels.
• Manages the department's cost  for guest supplies, cleaning and stationery.
• Organises the department for optimum efficiency, ensuring headcount matches the  workload.
• Maintains and analyses dashboard charts and implements action plans as necessary.
• Allocate the monthly food & Beverage revenue target for the team.
• Monitor the Monthly with sales targets for team.
• To respond to the operations of the department guaranteeing quality of service and raise the levels of customer satisfaction.
• Ensure the equipment of the restaurant is fit to provide the standards of service and staff are trained to operate it.
• Ensure there are support procedures between outlets in the department.
• To participate in the elaboration of the menus of the department.

Qualifications

• Diploma/Degree in Hospitality Management or related field.
• Minimum 2–3 years’ experience in a supervisory or junior management role in F&B (hotel experience preferred).
• Strong leadership, communication, and interpersonal skills.