Assistant Restaurant Manager

Six Senses Kaplankaya

Six Senses Kaplankaya presents a mosaic of architecture, history and art, and is within easy reach many famed archaeological sites. There are 141 guestrooms including six suites (75 in the main building and 66 Ridge Villas), all boasting stunning views to the Aegean Sea. Aegean & Mediterranean-inspired fresh, sustainable cuisine interwoven with Turkish elements and flavors is the overarching theme of three dining venues, introducing ‘Eat with Six Senses’ concept by sourcing local and fresh products. The expansive 10,000 square meter Spa, Fitness and Health & Healing Center offers guests and residents a truly integrative approach to optimal wellness. Six Senses Kaplankaya is an idyllic destination for celebrations. It also has facilities to accommodate team-building programs. With many excellent guest experiences on offer, the resort can customize activities to suit active guests and guests who prefer to simply sit back and relax.

Scope

• Ensure that the restaurants and bars are prepared for service at the designated times and that all pre-service activities by restaurant management is carried out.
• Ensure the prompt and efficient service of meals and beverages set by the resort’s required standards.
• Fully understand the team goals and objectives, ensuring that appropriate duties are carried out to achieve the targets.
• Lease with guests ascertaining their food and beverage requirements and coordinating their requests through the outlet.
• Have a full knowledge of menus and specials of all outlets. To be able to recommended and up sell.
• Ensure that all hosts provide courteous and professional service in a friendly manner at all times.
• Make every effort to ensure the comfort and enjoyment of guest’s food and beverage requests throughout service.
• Ensure you have a good knowledge take order from any Food & Beverage outlet menus.
• Ensure guest /room charges at points of sales are being managed.
• Have a good knowledge of the wine list and be able to recommended wine in absence of a sommelier.
• Prepare monthly reports relating to service, breakage, loss and inventories.
• Control loss, abuse or breakage of all operating equipment and to ensure correct handling and storage of such items.
• Organize daily briefing in the restaurant before each meal period to brief the team on special request, VIP, out of stock, and other requests.
• Follow opening and closing duties checklists.
• Ensure all hosts behavior is correct and that they are of full knowledge of the products they use and the service that is expected of them.
• Ensure the effective and efficient running services of all the outlets.
• Ensure that the standards for food and beverage are being followed and must lead by example.
• Be polite and professional in any situation where the image or reputation of the hotel is represented.

Qualifications

• Minimum Tourism High School degree.
• Minimum 2 years or more of experience in a similar role in a luxury hotel brand.
• Very good command over written and spoken both English and Turkish.
• Knowledge of MS Office and Micros.
• Knowledge of restaurant and bar procedures, set up and service.
• Familiar with food and hygiene codes, policies and procedures.
• Knowledge of food and beverage terminology, application, operation, wine service, costs, menu development and controlling inventory.
• Excellent communicator with the ability to multitask.
• Ability to work on sliding shift.