Assistant Restaurant & Bar Manager

- Bachelor's degree in hospitality, business administration, or related field preferred.

- At least 5 years of experience in the hospitality industry, with a focus on beverage service.

- Proven track record of managing multiple outlets and delivering exceptional service and experiences.

- Strong leadership and people management skills, with the ability to train, motivate, and develop staff.

- Excellent knowledge of beverage industry trends, products, and suppliers.

- Ability to develop and implement effective beverage programs and menus that meet the needs of customers and drive profitability.

- Strong financial acumen, with experience in budgeting, forecasting, and analyzing financial data.

- Excellent communication and interpersonal skills, with the ability to build strong relationships with staff, customers, and suppliers.

- Knowledge of local laws, regulations related to food and beverage service.

- Familiarity with restaurant POS systems and Microsoft Office Suite.

- Ability to work evenings and weekends as required.

- Oversee the day-to-day operations of the bars and beverage service in multiple outlets.

- Develop and implement beverage programs and menus that are innovative, profitable, and aligned with Boutique Gastronomy's brand standards.

- Ensure that all orders are accurate, timely, and meet customer expectations.
- Train and supervise bar staff, ensuring that they have the necessary skills, knowledge, and tools to deliver high-quality service.

- Monitor inventory levels and manage ordering and delivery of all beverage supplies.

- Develop and maintain strong relationships with suppliers, negotiating pricing and terms as necessary.

- Work with the Food and Beverage Operations Manager to create budgets, analyze financial data, and make strategic decisions to optimize profitability.

- Ensure compliance with all local laws, regulations, and Boutique Gastronomy?s policies related to beverage service.
- Manage and supervise all restaurant and bar operations.

- Hire, train, schedule and supervise staff, ensuring they provide exceptional customer service

- Oversee inventory management, ordering, and stocking of supplies.

- Monitor financial records, including sales, inventory, and expenses, and prepare reports for management

- Develop and implement promotions, events, and marketing strategies to increase revenue and customer traffic.

- Ensure compliance with health and safety regulations and maintain a clean and sanitary establishment.

- Handle customer complaints and resolve issues in a timely and effective manner

- Collaborate with the chef to develop the bar menu and appropriate pairings.

- Ensure all equipment is maintained, repaired, and replaced as needed.

- Social Security
- Group Insurance
- Meal allowance
- Annual Leave & Public Holiday
- Service Charge