Assistant Restaurant Manager

Company Description

Mercure Rayong Lomtalay Villas & Resort is a hotel for travellers looking for local and authentic experiences. Open your wings and discover Rayong's coastal charm-crafted details, bold bites, and golden sunsets await. Just 2.5 hours from Bangkok, Mercure Rayong Lomtalay blends authenticity with subtle surprises. The Ocean Wing, beachfront with sea-view villas, and the Garden Wing, 200 meters from the beach with Koh 17 rooftop bar, sit 400 meters apart with a free shuttle.

Mercure Rayong Lomtalay Villas and Resort is the newest and the trendiest destination in Rayong with a wide range of accommodation & facilities. Located in two wings, the resort offers spectacular and upscale beachfront rooms to sea view Villas. The resort area caters for all travelers and has an authentic and comfortable design. Thai flowers are integrated in the original and bold personality of the building and add layers of delicacy and freshness to the architecture.

Located at Cape Laem Mae Phim, a calm beach 20 mins from Ban Phe Pier for Koh Samet trips, Mercure Rayong Lomtalay offers easy access to local seafood markets, coastal exploration, and island hopping, with pools and KOH 17 Rooftop Bar back at resort.

Job Description

Job Purpose

Assistant Restaurant Manager purpose is to support, learn, adapt, collaborate and lead the team members to fulfill the objectives of the department.

To support improve guest satisfaction, increase the departmental revenue, analyses business trends and implement all action plans given to improve restaurant performance.

Position: Assistant Restaurant Manager

1. Outlet Operations & Brand Standards

• Assist in managing the daily operations of the restaurant and Room Service to ensure smooth, efficient, and professional service.
• Implement and maintain Mercure brand standards and outlet concepts across Baitong, Ecume, Koh 17 Rooftop Bar & Speciality Restaurant.
• Monitor food and beverage quality, presentation, service standards, cleanliness, and overall guest experience.
• Ensure all food and beverage operations comply with HACCP, FSMS, food safety, and hygiene standards.

2. Guest Experience & Revenue

• Drive guest satisfaction and dining experience through professional service and effective guest engagement.
• Monitor guest feedback, social media reviews, and RPS results, and implement improvement actions accordingly.
• Support promotional activities, special events, menu presentation, and service initiatives to enhance guest experience and maximize revenue.
• Identify opportunities to improve outlet performance, revenue generation, and market competitiveness.

3. Team Leadership & Training

• Supervise, coach, and motivate restaurant team members to achieve high standards of service and performance.
• Conduct service and product knowledge training to strengthen team members' skills and professionalism.
• Support staff induction, training needs analysis, performance appraisal, probation reviews, coaching, and counseling.
• Maintain effective communication and positive working relationships within the team.
• Ensure staffing requirements and departmental manpower needs are properly planned and supported.

4. Cost Control, Inventory & Administration

• Monitor and control operating costs while maintaining required quality and service standards.
• Ensure accurate monthly, quarterly, and annual inventory and stock-taking of OSE, FFE, beverages, and other operational items.
• Monitor and maintain breakage, spoilage, disposal, and replacement records.
• Ensure menus, beverage lists, and wine lists are accurate, updated, and maintained in good condition.
• Implement and follow daily, weekly, and monthly operational checklists to ensure efficiency and consistency.

5. Hygiene, Safety & Quality Assurance

• Conduct and record regular hygiene and sanitation spot checks throughout the restaurant and related operational areas.
• Ensure food preparation, presentation, storage, and service comply with food safety and hygiene requirements.
• Monitor restaurant and buffet set-up to ensure cleanliness, safety, presentation, and brand compliance.
• Take corrective actions and follow up on operational issues to maintain consistent quality standards.

6. Performance & Business Improvement

• Work closely with the Food & Beverage Manager to achieve departmental revenue, profitability, cost control, guest satisfaction, and employee engagement targets.
• Analyze operational performance, guest feedback, and market trends and recommend appropriate improvements.
• Set high performance standards and continuously seek opportunities to improve service quality, operational efficiency, and business results.
• Lead by example in demonstrating brand values, grooming standards, professional behavior, and service excellence.

7. Policies, Procedures & Compliance

• Implement and ensure compliance with hotel policies, procedures, brand standards, and operational guidelines.
• Maintain up-to-date departmental standards, procedures, checklists, and staff records.
• Attend departmental and hotel meetings as required and ensure relevant information and activities are effectively communicated to the team.
• Perform other related duties and special projects as assigned by the immediate Supervisor/Manager.

Key Job Focus

• Maximize restaurant profitability through revenue generation, effective cost control, and operational efficiency.
• Consistently deliver excellent guest experiences while achieving RPS and employee engagement objectives.
• Ensure compliance with Mercure brand standards, HACCP/FSMS, food safety, hygiene, and service quality requirements.
• Develop and coach F&B team members to build a professional, high-performing, and guest-focused team.
• Continuously identify opportunities for service improvement, revenue growth, and operational excellence.

Qualifications

Knowledge and Experience

• A graduate student/ high school or working experience equivalent in hotel/ tourism/ culinary school.
• Minimum of 3 years Supervisory role & 2 years Asst manager role in food and