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.

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