Cucina Assistant Manager
Reporting to the Cucina Manager, Cucina Assistant Manager is responsible for supporting the daily operations of the assigned restaurant or bar, ensuring an exceptional guest experience that reflects Sofitel’s luxury service standards. This role assists in leading the team, maintaining operational excellence, delivering consistently high service standards, and achieving financial objectives.
The Assistant Manager acts as a key liaison between guests, the service team, and other departments to deliver refined dining experiences with elegance and efficiency.
Your Responsibilities Include:
Support the Outlet Manager in overseeing daily outlet operations, ensuring smooth and efficient service delivery.
Maintain high standards of guest service, cleanliness, and presentation throughout the outlet.
Monitor and ensure proper mise-en-place, table setup, and overall readiness for service.
Handle guest requests, inquiries, and feedback promptly and professionally to ensure guest satisfaction.
Supervise the opening and closing procedures of the outlet, ensuring compliance with brand standards and operational procedures.
Assist in managing, motivating, and developing the service team to deliver exceptional guest experiences.
Conduct on-the-job training and performance evaluations to enhance team competence and performance.
Foster a positive and professional work environment that reflects Sofitel’s values and commitment to excellence.
Support the Outlet Manager in monitoring daily sales, controlling operational costs, and achieving financial targets.
Ensure accurate cash handling, billing, and reporting procedures.
Assist with inventory management, requisitions, and stock control to optimize profitability and minimize waste.
Contribute to the development and implementation of promotional activities and service innovations.
Uphold Sofitel’s Cousu Main service philosophy by delivering personalized and heartfelt hospitality.
Ensure consistent adherence to brand standards in service delivery, grooming, and guest interactions.
Address and resolve service issues efficiently while maintaining a calm and professional demeanor.
Collaborate with the Culinary, Events, and Front Office teams to coordinate special events, promotions, and VIP services.
Minimum of 3–5 years of experience in Food & Beverage operations, including at least 1 year in a supervisory or assistant managerial role within a luxury hotel or upscale restaurant.
Strong understanding of restaurant operations, service standards, and guest relations.
Excellent leadership, communication, and interpersonal skills.
Proficiency in POS systems, reservation management systems, and Microsoft Office applications.
Strong understanding of hygiene, food safety, and regulatory compliance standards.
Strong organizational and time management skills, with excellent attention to detail.
High level of professionalism, integrity, and discretion.
Ability to multitask effectively and remain composed under pressure.
Flexibility to work rotating shifts, weekends, and public holidays.