ASSISTANT RESTAURANT MANAGER Main purpose: The Assistant Restaurant Manager supports the Manager in overseeing the efficient running and profitability of the restaurant according to our standards and procedures. Reports to: Restaurant Manager. Main duties and responsibilities: - Support to the Restaurant Manager in ensuring a tailor made culinary experience and satisfaction of Guests according to our standards and procedures; - Ensure that restaurant team work according to our standards and procedures; - Oversee the restaurant service supporting the Maître when needed; - Create and maintain a professional and personalised relationship with Guests, handling comments and complaints; - Create and maintain a professional relationship with colleagues and other departments; - Able and willing to motivate the team to obtain guest satisfaction; - Support the Restaurant Manager in accomplishing restaurant human resources objectives by orienting, training, scheduling, coaching, counselling and disciplining employees and staff rotas; - Support the Restaurant Manager in reaching restaurant financial goals, in drafting inventory, in controlling stock level and costs; - Support the Restaurant Manager in organising events in the hotel under the F&B Manager supervision (e.g. banquets, weddings). We offer: - Permanent contract according to C.C.N.L. Settore Turismo. - Learning & development activities and career opportunities. - Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte". - Staff celebrations. Competencies required: - Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service. - Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved. Modifies behaviour to accommodate for certain individuals, situations and different tasks. - Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel. - Business awareness: Understands the direct connection between day-to-day service delivery and how it impacts departmental, hotel and company success. - Service excellence: Delivers service standards, which consistently exceed guest expectations. - Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform job well and in line with the departmental SOPs. Other requirements: - Professional experience in a similar role in 5 stars hotels and/or well-known restaurants; - English knowledge at Advanced level; - Knowledge of F&B management software (e.g. Quadranet); - Certificate as Professional Sommelier and/ or gastronomy studies preferred; - Preferable evidence of self-development through specialized courses, conferences/workshops; - Valid HACCP certification; - Previous experience as trainer is a plus.