ASSISTANT RESTAURANT MANAGER

 He/she assists the restaurant manager in managing the restaurant team and relieving him/her by its actions and its presence, its directives and the fixed priorities  He/she participates in the welcoming, in the quality of service, and the improvement of restaurants  He/she watches with care the application of the standards and the procedures, as well as the rules of hygiene and safety. Participate in the organization of the services of the restaurants  Apply and make respect the organization of the restaurant manager  Assure the distribution, the use and the return of the linen  Distribute the consumable products and PMH  Notify the restaurant manager on needs in linen, consumable products and PMH  Control the mise en place before, during, and after the services  Control the set up and the decoration of buffets enhance the product/ services  Be present during the service to welcome the customers to restaurants  Manage the restaurant team during the various stages of the service  Control the quality and the speed of the clearing of tables during the services  Control the execution of the schedule of duties Assist the restaurant manager in managing the team  Participate in the training of the waiters and other employees of restaurant  Follow the attendance and keep the restaurant manager informed  Inform the restaurant manager of any noticed grave facts  Ensure the application of the directives of the restaurant manager and represent him/her during its absences Apply the standards and the procedures  Control and apply the standards and the procedures ("Quali-Signs" "Pro-Signs")  Control and apply the engaged corrective actions  Notify the restaurant manager on the non-application of the standards and the procedures of the restaurant teams RESPECT THE STANDARDS OF HYGIENE and SAFETY IN RESTAURANTS  Control the application the H.A.C.C.P method and the rules of hygiene and safety  Control the application of the engaged corrective actions  Make sure of the maintenance of restaurants and of the material in the respect for the standards of hygiene and safety regulations  Notify the restaurant manager on the disregard of the application of the H.A.C.C.P. method and the rules of hygiene and safety by the restaurant teams  Watch the maintenance and the conservation of premises, over equipments and material  Pass on to the Chief of maintenance the dysfunctions and the damages noticed in restaurants  Respect and control the application of rules personal hygiene and clothing  Apply the closing procedures of the activity