JOB SUMMARY :
We are looking for an Assistant Restaurant Manager to join MEDINE GROUP | Tamarina Golf & Spa
Boutique Hotel
The Assistant Restaurant Manager is responsible for assisting in the daily operation and management of the
restaurant to ensure efficient service, high guest satisfaction, and compliance with established standards and
procedures. The Assistant Restaurant Manager supervises and supports the restaurant team, coordinates service
operations, handles guest enquiries and complaints professionally, and assists in maintaining quality, cleanliness, and operational efficiency within the outlet. The position also supports staff training, scheduling, stock control, and revenue objectives. The role requires strong leadership, communication, organizational skills, attention to detail, and a commitment to delivering excellent guest service
DUTIES & RESPONSIBILITIES
- Assist in managing the day-to-day operations of the restaurant and bar outlets.
- Supervise, guide, and support restaurant team members to ensure efficient and professional service.
- Ensure guests receive prompt, courteous, and high-quality service at all times.
- Assist in maintaining service standards in accordance with company policies and procedures.
- Coordinate restaurant operations during service periods to ensure smooth workflow between kitchen and
service teams. - Handle guest comments, complaints, and special requests professionally and efficiently.
- Assist in monitoring staff grooming, punctuality, discipline, and overall performance.
- Support the Restaurant Manager in staff scheduling, attendance monitoring, and duty allocation.
- Ensure that restaurant areas, equipment, furniture, and service stations are clean, organized, and well
maintained. - Monitor stock levels of food, beverages, operating equipment, and supplies and report shortages when
necessary. - Assist in conducting inventory counts and controlling operational costs and wastage.
- Ensure compliance with hygiene, food safety, health & safety, and fire regulations.
- Assist in training and coaching employees to improve product knowledge, service skills, and operational
standards. - Ensure proper setup and mise en place of restaurant and bar areas before service.
- Monitor cash handling procedures and billing accuracy where applicable.
- Maintain good communication with other departments to ensure smooth hotel operations.
- Ensure all opening and closing procedures are properly carried out.
- Assist in preparing reports and operational records as required by Management.
- Promote teamwork and maintain a positive working environment within the department.
- Remain knowledgeable about menus, promotions, beverages, and outlet activities.
- Ensure company standards and guest satisfaction objectives are consistently achieved.
CANDIDATE’S PROFILE :
Qualifications Required:
- School Certificate or a certificate of equivalent standard.
- National Certificate Level 3 (NC3) in Restaurant and bar service or equivalent qualifications.
- Valid Food Handler Certificate.
Key competences (Knowledge, Skills, Attitudes, Behaviours):
- Good communication skills.
- Fluent in English and French.
- Ensure compliance with health and safety regulations and HACCP as well as standards of food and beverage