The Assistant Restaurant Manager assists in coordinating all Front of House operations. This position supervises daily restaurant operations, maintains sanitation standards, and assists the FOH staff on the floor providing exemplary hospitality. The position assists the Restaurant Manager making sure guest’s and employee’s satisfaction is achieved while maintaining the operating budget.  Will be involved in training the FOH staff to reflect SUSHISAMBA’s excellence of service.
Job duties
•    Performs all duties of restaurant employees and related departments as necessary.
•    Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures.
•    Opens and closes restaurant shifts and ensures completion of assigned shift checklist and other duties.
•    Meets and greets guests and sets an exemplary example of guest service.
•    Handles all guest complaints, and ensures the guest is delighted with the overall samba experience.
•    Assists servers and hosts on the floor with guests during meal periods and high demand times.
•    Programs daily menu specials and changes in the point of sale system.
•    Assists with developing menus and promotions.
•    Runs and interprets department reports as necessary.
•    Supervises restaurant and all related areas in the absence of the Restaurant Manager.
•    Ensures staff understands liquor laws; monitors alcohol beverage service in compliance with local laws.
•    Assists with the handling and service of all bookings of restaurant parties.
•    Conducts pre-meal briefings (line-ups) with the Chef and Restaurant Manager to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
•    Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail.
•    Operates all department equipment as necessary and reports malfunctions.
•    Purchases appropriate supplies and manages inventories according to budget.
•    Creates and Implements training programs.
•    Proactively maximize sales and generates revenue.
•    Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
•    Ensures employees follow cleaning schedules and keep their work areas clean and sanitary.
•    Maintains food handling and sanitation standards.
•    Ensures all employees have proper supplies, equipment and uniforms.
•    Helps train employees in safety procedures and supervises their ability to execute departmental and venue emergency procedures.
•    Participates as needed in the investigation of employees and guest accidents.
•    Understands and complies with loss prevention policies and procedures.
•    Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
•    Participates in the employee performance appraisal process, giving feedback as needed.
•    Coaches and counsels employees regarding performance on an on-going basis.  Handles employee progressive disciplinary procedures as required.
•    Handles employee questions and concerns.
•    Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
•    Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.
•    Monitors actual and projected sales on a daily basis.  Reviews meal period covers ratios and average check to ensure revenue goals are met or exceeded.  Identifies and addresses opportunities as needed.
•    Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
•    Effectively schedule to business demands and for tracking of employee time and attendance.  Manages payroll administration.
•    Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
•    Performs miscellaneous job-related duties as assigned.
Business management
•    Aware of department targets and objectives, and to strive for their achievement. To be aware of the venues financial targets as a whole.
•    Assists in enforcing and monitoring control procedures in the areas of cost, procurement and loss prevention.
•    Working closely with the management team, maximize revenue through effective yielding of all spaces.
•    Regularly contact and maintain relationships with key clients including initially developing new relationships for the venue.
•    Take positive action to meet department objectives and targets.
•    Commercially aware in order to continuously drive the business forward.
•    Proactive in maximising sales and generating revenue.
•    Generate new ideas for service and products to maintain competitive and leading edge.
•    Effective communicator with guests/clients and at all levels of the  venue.
•    Analyse business activity, compile statistics and reports as required.
•    Control wage costs in line with budgetary requirements.
•    Support the management team in the implementing and/or following of department procedures.
•    Ensure security, functionality and proper handling of company property in the department.
•    Welcome and say farewell to all guests and clients in a professional and friendly manner.
•    Ensure promotions are communicated correctly to guests and clients.

People management
•    Lead team by example
•    Support the management team  in the development and training of team members according to yearly training plan and as required.
•    Coach individual team members to develop their skills and maximize performance.
•    Give clear direction and guidelines to team members.
•    Confront and resolve performance problems as necessary in conjunction with the management team and in line with company policy.
•    Motivate and be proactive in encouraging team commitment and spirit.
•    Delegate and manage distribution of workload effectively.
•    Communicate effectively through various methods such as regular briefings, meetings and individual discussions.
•    Ensure appearance of team members is according to company policy.
•    Share ideas and problems with the team and encourage their input in helping make decisions where possible.
•    Assist in ensuring rotas and timesheets are compiled accurately and according to legal requirements.
•    Assist the management team in managing the business and team in a fair, consistent and responsible way.

General management responsibilities
•    Communicate effectively with, and cooperate/assist other departments at all levels when necessary.
•    Attend meetings as required
•    Handle cash and keys responsibly and according to company policy.
•    Ensure the smooth running of the department.
•    Ensure that the department complies with all statutory and legal requirements, including fire, Health and Safety, licensing and employment.
•     Clear working knowledge of all company policies and operate within them at all times. To ensure staff awareness of relevant company policies.
•    Undertake any other duties as and when required by Senior Management.

Minimum qualifications
•    Bachelor’s Degree preferred
•    Personal License Holder
•    At least 4 years of Food and Beverage experience in a related field, with at least 2 year in  a Supervisory role.
•    Effective decision making and problem-solving skills.
•    Strong knowledge of Human Resources policies and UK Employment laws.
•    Ability to work long flexible and long hours.
•    Exerting up to 25 kgs of force occasionally, and/or constantly to lift, carry, push, pull or otherwise move object.
•    Certifications as required to comply with government regulations and health codes, i.e, food safety and alcohol awareness, alcohol certification, etc.
•    Knowledge of Latin and Asian cuisine a plus.
•    Applicants must be eligible to live and work in the UK, without restrictions. Documented evidence of eligibility will be required from all candidates.
•    Strong understanding of financial concepts and Profit and Loss  analysis (P and L)