Assistant Manager – CuiScene Restaurant

Deliver exceptional and personalized service to guests, ensuring memorable dining experiences aligned with Fairmont’s Heartist philosophy.

Welcome and engage with guests, anticipate their needs, and handle feedback or concerns professionally and promptly.

Ensure consistent service standards are maintained throughout the restaurant operation.

Monitor guest satisfaction and implement improvements to enhance the overall dining experience.

Assist the Restaurant Manager in managing daily buffet operations, including breakfast, lunch, and dinner services.

Ensure smooth opening and closing procedures, including restaurant readiness, cleanliness, and service setup.

Monitor buffet presentation, food replenishment, hygiene standards, and overall guest flow.

Coordinate closely with the Culinary team to ensure timely replenishment and quality presentation of buffet items.

Supervise, coach, and motivate restaurant colleagues to deliver excellent service standards.

Conduct daily briefings, assign duties, and ensure proper staffing allocation according to business levels.

Support training and development of colleagues, promoting continuous improvement and professional growth.

Assist in performance management and provide constructive feedback to team members.

Support the Restaurant Manager in achieving departmental financial goals, including revenue targets and cost control.

Monitor operating supplies, inventory levels, and minimize wastage.

Ensure proper handling of billing procedures, cash handling, and POS operations.

Assist with scheduling, attendance monitoring, and administrative tasks as required.

Ensure compliance with hotel policies, safety regulations, and brand standards.

Maintain high standards of cleanliness, hygiene, and workplace safety.

Promote sustainable practices and support hotel environmental initiatives.

Work closely with Kitchen, Stewarding, Engineering, Housekeeping, and other departments to ensure seamless operations.

Maintain effective communication with management and colleagues.

Support hotel events, promotions, and special dining experiences when required.

Minimum 2–3 years of experience in a assistant managerial role within a luxury hotel or high-volume restaurant environment.

Strong knowledge of buffet operations and international dining concepts.

Excellent leadership, communication, and problem-solving skills.

Ability to work under pressure in a fast-paced hospitality environment.

Strong understanding of guest service standards and Food & Beverage operations.

Knowledge of HACCP and food safety procedures.

Proficiency in English; additional languages are an advantage.