The Assistant Manager is responsible for the overall operation and performance of the restaurant, ensuring exceptional guest experiences, efficient daily operations, strong team performance, and achievement of financial and service objectives. The role leads the restaurant team by example, ensuring that Mantis/Accor service standards, brand values, food safety requirements, and property policies are consistently maintained.

DUTIES & RESPONSIBILITIES

Operations & Guest Experience

• Manage the day-to-day operation of the restaurant, ensuring smooth and efficient service across all meal periods.
• Maintain a strong presence on the restaurant floor and actively engage with guests.
• Ensure consistently high standards of service, presentation, cleanliness, and overall guest experience.
• Handle guest feedback and complaints professionally and ensure appropriate follow-up and service recovery.
• Coordinate closely with the Kitchen and other operational departments to ensure seamless service.
• Ensure restaurant opening and closing procedures are properly completed.
• Monitor reservations, table allocation, guest flow, and restaurant capacity to maximize efficiency and guest satisfaction.
• Ensure all equipment, furniture, operating supplies, and restaurant facilities are maintained in excellent condition.

Leadership & People Management

• Lead, motivate, coach, and develop the restaurant team to deliver exceptional service.
• Conduct daily briefings and ensure team members are updated on hotel activities, promotions, VIPs, menu changes, and operational priorities.
• Prepare and manage duty rosters according to business requirements while maintaining appropriate staffing levels.
• Monitor attendance, punctuality, grooming, and performance of team members.
• Conduct regular performance discussions, coaching, and on-the-job training.
• Support the recruitment, onboarding, training, and development of restaurant colleagues.
• Promote teamwork, accountability, engagement, and a positive working environment.
• Work closely with People & Culture on employee relations, performance management, training, and development matters.

Financial & Commercial Performance

• Support the achievement of restaurant revenue, profitability, and departmental targets.
• Monitor daily revenue, covers, average spend, and other key performance indicators.
• Identify opportunities to increase revenue through upselling, promotions, and effective menu knowledge.
• Control operating expenses, payroll costs, wastage, breakage, and consumption of supplies.
• Participate in inventory management and ensure proper control of restaurant operating equipment and supplies.
• Support the preparation and monitoring of departmental budgets and forecasts.

Quality, Hygiene & Compliance

• Ensure compliance with food safety, hygiene, HACCP, health and safety, and municipality requirements.
• Maintain Mantis/Accor brand and service standards throughout the restaurant.
• Ensure all team members follow established SOPs and departmental policies.
• Conduct regular operational checks and take corrective action where required.
• Ensure all required documentation, checklists, reports, and records are accurately maintained.

Desired Candidate Profile

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.
• Minimum 3 5 years of Food & Beverage experience in a hotel or hospitality environment.
• At least 1 2 years in a managerial role.
• Luxury or upscale hospitality experience is preferred.
• Pre-opening experience is an advantage.