Restaurant Manager /Consultant
February 30 Restaurant - wadafa SAL
Total years of experience :13 years, 3 months
• Coordinated with the marketing department in media activities for special events.
• Was Responsible for the annual budgeting & the sales targets setting
• Personnel hiring, evaluation & career development; Insuring appropriate Staffing, schedules & employees cost in order to achieve monthly goals set by the mother company.
• Coached, Trained & developed all the employees at all positions to maximize Skills & Productivity.
• Developed many variances of statistics through customer evaluations to achieve sales and targets.
• Answer customer questions and deal with complaints and customer feedback
• Maintain comprehensive knowledge of store policies and procedures
• Work with Operations Manager to establish customer service standards for Front End
• Provide regular performance evaluations of all direct reports, to include goal-setting and establishing areas in need of improvement
• Responsible for associates discipline in the absence of department heads and reports any irregularities.
• Must be visible in the Lobby during busy periods. This is to ensure that guests have easy access to managers.
• Liaises between departments to ensure seamless service.
• Meet and greet VIP’s, Platinum Pass members on behalf of management.
• Works with Security in dealing with theft, accidents, injuries that may occur to guests and associates. Detailed incident/accident reports are to be completed at the time and distributed to the General Manager, Director of Rooms, Director of Finance, Director of HR and relevant Department Heads.
• Enters full details of any incidents in the Duty Manager Log book, noting times and names of any person involved.
• To work together with the Front Office Team on achieving the Front Office goals.
• To check and follow up on expected Departure with the Front Office Supervisor.
• Assist all associates with questions, problems which might occur.
• Checks the Housekeeper’s Room Discrepancy Report and follow-up on the discrepancy.
• Is fully conversant with the fire and safety procedures of the Hotel. Ensures that all fire exits are clear when doing daily rounds.
• Motivate and build team spirit in the Front Office briefings.
• Acts as a liaison between guests and management to ensure that the objectives, performance and quality standards established by the hotel are achieved and maintained. Represents the management in handling all areas of operation in the hotel during shift.
• Handles guest complaints and concerns. Acts to resolve issue to guests’ satisfaction.
• Hold full responsibility for all aspects of daily front/back-end business operations
• Serve an estimated 150 customers per day, providing a broad range of services that Include off-premise catering, take-out orders and sit-down lunches and dinners.
• Control all financial reporting activities and accountant relations
• Handle inventory, cost control and purchasing of all dry goods, meat, poultry, Seafood as well as soda and alcoholic beverages
• Establish and maintain a highly customer relations.
• Promote new business by way of local advertising and networking efforts.
• Ensure that the needs of customers are being met
• Provide ongoing performance feedback to staff on an as-needed basis, including graduated discipline when necessary
• Ensure that bank deposits are completed on a daily basis and that daily sales reports are balanced
• Ensure front end supplies are ordered and in stock
• Maintain standards of cleanliness and organization of checkout area
• Organize and attend on regular basis staff meetings and trainings
• Recruitment
• Onsite training school
• Consultancy (off-site)
• Event management
• Teaching bartenders, waiters, hostesses, Supervisors, Managers
• Menu development and costing
• Providing our clients with our expertise in the field of restaurant business, starting from creating the concept to basic floor planning and cost control
• Provided a professional attitude and appearance for the sales team and the senior management.
• Coordinated with the marketing department in the implementing of the promotional &the marketing plans, and the analysis of its impact on achieving the sales targets.
• Responded to all customer inquiries and concerns in a professional and friendly manner either by telephone, email or even in person.
• Verified and checked stocks delivery, distribution and availability as required.
• Studied the market changes and developments of the competitors' prices and goods, their direct & indirect effect, and gave the full support by relevant reports.
• Created and developed sales targets with the continuous follow- up on the implementation to maximize the sales.
• Developed and executed comprehensive marketing plans and programs, both short and long term.
• Planned, organized and coordinated media activities and special events.
• Conducted training programs that included Organizational Behavior, Advanced Service, New Markets Expectations, Motivation, Communication, Hygiene (HACCP) & Food Safety.
• Conducted daily meetings to evaluate the team and to secure the service system.
• Set the sales budget and contributed in developing the company's operational system.
• Managed and lead the sales force to develop the operating and the motivating procedures to enhance sales.
• Customer focused at all times
• To manage staff effectively by:
• Ensuring that high standards of customer service are maintained at all times
• Ensuring high quality procedures for training and monitoring of bar staff are in place and utilized
• Communicating all restaurant polices to staff and ensuring these are adhered to
• Ensuring that positive interaction takes place between staff & customers
• Undertake stock ordering as required to maintain adequate stocks for usual trading and functions
• In conjunction with the restaurant Treasurer undertake stock auditing on a monthly basis and reconcile stock sheet accordingly
• Prepare the bar staff roster on a weekly basis
• Ensure premise cleanliness and hygiene standards are adhered to
• Adhere to security and safety responsibilities of the restaurant
• Appropriately manage customer complaints and provide a monthly report to the restaurant Committee on such matters
• Cash up and analyze till reports as required in accordance with the restaurant cash handling procedure
• Sets up and services individual beverage locations
• Properly handle cash
• Verify and account for all liquor inventory
• Maintain proper sanitation of work area
• Follow proper safety practices in the work area
• Provide pleasant and efficient service to customers
• Train new hired bartenders in terms of alcoholic beverage
• Prepares all beverage items for sale in the station
• Receives and handles cash and/or tickets
• Accurately verifies all cash and liquor inventory with supervisor
• Verifies cash register is working properly
• Follows all rules and regulations which apply to the beverage operations
Collect payments from customers
• Write customers food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff
• Take orders from patrons for food or beverages
• Check with customers to ensure that they are enjoying their meals and take action to correct any problems
• Serve food and/or beverages to customers; prepare and serve specialty dishes at tables as required
• Prepare customers checks when requested
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning
• Present menus to patrons and answer questions about menu items, making recommendations upon request
• Inform customers of daily specials
• Clean tables and/or counters after patrons have finished dining
• Deliver hot, cold and mixed drinks for customers, and chill bottles of wine
• Explain how various menu items are prepared, describing ingredients and cooking methods if asked
• Prepare tables for meals, including setting up items such as linens, silverware, and glassware
• Stock service areas with supplies such as coffee, food, tableware, and linen
• Fill salt, pepper, sugar, cream, condiment, and napkin containers
• Escort customers to their table
• Describe and recommend wines to customers