ASSISTANT RESTAURANT MANAGER

The Assistant Restaurant Manager supports the smooth, efficient, and profitable operation of the restaurant while upholding Cocoon Resort’s service standards, brand reputation, and values. The role assists in supervising, coordinating, and supporting all food and beverage service activities to ensure high guest satisfaction and operational excellence. The position maintains high service standards through strong guest engagement, operational knowledge, and active support of daily restaurant operations in line with resort SOPs.

General Responsibilities

• Perform duties in accordance with the Standard Operating Procedures (SOPs) and guidelines of Cocoon.
• Maintain high standards of personal appearance at all times.
• Ensure proper grooming, hygiene, and full uniform compliance while on duty.
• Carry out all tasks and responsibilities in a professional manner at all times.
• Be punctual and report to duty on time as scheduled.
• Stay well organized and ensure all required tools and accessories are readily available to perform job duties efficiently.
• Perform any additional duties assigned by the department head.
• Carry out all reasonable instructions from management, provided they are within the associate’s capability.
• Ensure excellent guest service at all times by being attentive, responsive, and proactive in handling guest needs and requests.
• Support team members in daily operations to ensure smooth service flow and maintain a positive working environment.
• Monitor and ensure compliance with hygiene, health, and safety standards in all restaurant areas to maintain a clean and safe environment.

Specific Responsibilities

• Report to duty on time at the assigned outlet in full uniform.
• Maintain high standards of personal grooming and hygiene at all times.
• Act as a professional link between management and team members, ensuring policies, goals, and standards are clearly communicated.
• Direct, supervise, and support all subordinate staff to ensure smooth daily operations and guest expectations are met.
• Provide guidance and assistance to team members in performing their duties effectively.
• Support and share creative and innovative ideas to improve service and operations.
• Actively support the resort’s vision, values, service standards, and operational guidelines.
• Assist and support team members by providing direction, care, and assistance when required.
• Make sound decisions and assist in solving operational problems effectively.
• Resolve guest and team concerns professionally and escalate when necessary.
• Coach, guide, and support the development of subordinate staff.
• Ensure fair task distribution among team members.
• Ensure guest satisfaction by delivering attentive, efficient, and friendly service at all times.
• Assist in planning and execution of promotional activities as directed by management.
• Maintain full knowledge of food and beverage menus to support recommendations when required.
• Ensure prompt and efficient service in line with resort standards.
• Be present and actively involved during service hours.
• Assist in managing daily restaurant operations and overall business performance.
• Monitor service quality and ensure standards are consistently followed.
• Ensure all team members follow proper uniform and grooming standards.
• Meet and greet guests and assist with restaurant reservations when required.
• Maintain high standards of hygiene, cleanliness, and safety in all areas.
• Support recruitment, training, and motivation of food and beverage service staff.
• Assist team members in all areas of the restaurant when required.
• Maintain strong teamwork and positive working relationships across all departments.
• Coordinate with kitchen, stewarding, bars, housekeeping, guest relations, and engineering to ensure smooth operations.
• Promote menu items and services as directed by management.
• Maintain professional communication and etiquette at all times.
• Support service staff and provide feedback for improvement.
• Ensure mise-en-place is completed and the restaurant is ready before service.
• Maintain awareness of guest preferences and special requirements.
• Ensure proper handling of guest requests, allergies, and dietary requirements.
• Attend meetings, briefings, and training sessions as required.
• Share updates, guest feedback, and operational information with the team.
• Ensure correct handling of restaurant equipment and report maintenance issues when required.
• Ensure proper knowledge of all food and beverage outlets and menus.
• Ensure guest comfort and satisfaction throughout service.
• Assist in maintaining records, schedules, and operational documentation when required.
• Ensure proper handling and storage of operational equipment to prevent damage or loss.
• Ensure team members understand and follow service standards and procedures.
• Lead by example at all times in service behavior and professionalism.
• Perform any additional duties assigned by the F&B Manager, Executive Chef, or Executive Sous Chef, including duties in other Cocoon Resorts if required.

Guest Feedback

• Description: Monitor and improve service quality standards, ensuring consistent guest satisfaction and handling feedback professionally.
• Target: Team members are required to achieve a minimum of 3 positive guest reviews or mentions under their name each month.

Grooming & Standards

• Description: Ensure all team members follow proper uniform and grooming standards.
• Target: Maintain full compliance with resort grooming standards, including proper uniform, personal hygiene, and professional appearance at all times.

Hygiene & Compliance

• Description: Ensure strict compliance with food safety and hygiene standards (HACCP and resort procedures).
• Target: Maintain a minimum compliance score of 85% or above and accurate record keeping at all times.

Revenue & Upselling

• Description: Active promotion of menu items, beverages, and resort promotions.
• Target: Support achievement of F&B revenue targets through proactive promotional support.

Cost Control

• Description: Effective cost control by minimizing waste, controlling breakages, and ensuring proper use of materials and equipment.
• Target: Maintain control of food and beverage cost percentage through portion control, waste reduction, and efficient operational practices.

Budget Management

• Description: Support management in controlling unnecessary expenses.
• Target: Ensure operations remain within the approved budget.

Service Involvement

• Description: Active presence and engagement during operational hours to ensure guest comfort and service flow.
• Target: Be present and actively involved throughout service to ensure smooth operations and guest satisfaction.

Team Training & Development

• Description: Support recruitment, training, and motivation of food and beverage service staff to improve daily job performance and service quality.
• Target: Ensure all team members complete a minimum of 4 hours of training per month, with at least 90% attendance in scheduled trainings and briefings.

Asset Management

• Description: Ensure correct handling, storage, and control of restaurant equipment to prevent damage or loss.
• Target: Ensure proper handling and control of restaurant equipment to minimize loss, misuse, and breakage.

Financial Accountability

• Description: Manage accurate point-of-sale postings and transaction handling.
• Target: Ensure accurate billing and point-of-sale postings, maintaining financial accuracy and accountability.

Policy Compliance

• Description: Maintain operational standards in alignment with resort frameworks and legal mandates.
• Target: Ensure compliance with all company SOPs, policies, and legal requirements.

Performance Coaching

• Description: Monitor team performance and manage the development of subordinate staff.
• Target: Monitor team performance and provide regular feedback to support continuous improvement and service excellence.