Assist manager to Supervise the day to day operations in house and outside catering, RAssist manager to Supervise the day to day operations in house and outside catering, Restaurants in order to contribute to the enjoyment of our guests’ lifestyle experience. Assist the manager to implement the policies, procedures, practices and standards, as well as control to ensure they are consistently applied by all associates. 

Assisting in the training of associates to ensure the efficient running of the operation in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. Follow the Emerald Hotel training Process.

Maintain operational presence during service, function and event times, high Banquet and catering occupancy periods in order to ensure smooth running of operations, promote good public relations, take corrective actions and assist in handling customers’ complaints to ensure their satisfaction; informing managers as soon as done and during dealing with given service recovery situations.  

Assist Manager in adhering to Hygiene manual, health and safety regulations.

Assist managers to Minimize loss and misuse in order to achieve and exceed the operation budgeted profitability. Assist manager to implement cost saving and profit enhances measures. Supervise and control cashiering and consumption process. Supervise and control stock ensuring par levels are maintained. Anticipate and maintain all material and supplies ensuring their availability.  Control usage of food, beverage and consumables items and appropriate usage of equipments, tools and service equipments ensuring the equipment is used in a correct and safe manner.

 estaurants in order to contribute to the enjoyment of our guests’ lifestyle experience. Assist the manager to implement the policies, procedures, practices and standards, as well as control to ensure they are consistently applied by all associates. 

Assisting in the training of associates to ensure the efficient running of the operation in order to maximize associate satisfaction, productivity, guest satisfaction and consequently profitability. Follow the Emerald Hotel training Process.

Maintain operational presence during service, function and event times, high Banquet and catering occupancy periods in order to ensure smooth running of operations, promote good public relations, take corrective actions and assist in handling customers’ complaints to ensure their satisfaction; informing managers as soon as done and during dealing with given service recovery situations.  

Assist Manager in adhering to Hygiene manual, health and safety regulations.

Assist managers to Minimize loss and misuse in order to achieve and exceed the operation budgeted profitability. Assist manager to implement cost saving and profit enhances measures. Supervise and control cashiering and consumption process. Supervise and control stock ensuring par levels are maintained. Anticipate and maintain all material and supplies ensuring their availability.  Control usage of food, beverage and consumables items and appropriate usage of equipments, tools and service equipments ensuring the equipment is used in a correct and safe manner.