Restaurant Manager
Club Med
Total years of experience :16 years, 8 Months
Main Restaurant Manager, 750 covers
-Responsible for restaurant budgets & Managing costs by improving the profitability
-Responsible of the quality of the welcome and service in the restaurant
-Responsible for the hygiene, the safety and for the quality of services ( apply, control the application of the HACCP method and engage corrective actions)
-Federating and coordinating teams around objectives
-Organizing the services of restaurant ( conceive products display, distribute the duties, animate, motivate and direct the teams)
-Responsible for the application of standards and procedures ( set up standards & procedures, control and correct the implementation)
Assisting the Food and Beverage director in planning and managing the human resources and operations of the Food and Beverage division to achieve customer satisfaction and quality service while meeting/exceeding financial goals.
responsible for short and long term planning and management of both the front and back of the house with the Director of Food and Beverage.
Assist in managing the f&b areas effectively
Assist in developing, recommending and implementing the division's annual budget, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs, safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to guest.
Assisting in marketing the Food and Beverage outlets; developing and managing the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guest and a larger share of the local market to meet/exceed sales and financial goals and objectives.
Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
* Taking responsibility for the business performance of the restaurant.
* Analyzing and planning restaurant sales levels and profitability.
* Organizing marketing activities, such as promotional events and discount schemes.
* Preparing reports at the end of the shift/week, including staff control, food control and sales.
* Creating and executing plans for department sales, profit and staff development.
* Setting budgets.
* Planning and coordinating menus.
* Coordinating the entire operation of the restaurant during scheduled shifts.
* Managing staff and providing them with feedback.
* Responding to customer complaints.
* Ensuring that all employees adhere to the company's standards.
* Meeting and greeting customers and organizing table reservations.
* Advising customers on menu and wine choice.
* Recruiting, training and motivating staff.
* Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
* Maintaining high standards of quality control, hygiene, and health and safety.
* Checking stock levels and ordering supplies.
* Preparing cash drawers and providing petty cash as required.
* Helping in any area of the restaurant when circumstances dictate.
* Pre-Opening the first Kinzo Casino in Quebec.
* Directing & Controlling all servicing areas Operations & Sales
* Development and implementation of restaurant identities and menu design.
* Managing capital, planning and purchasing for the F&B division.
* Responsible for assigning shifts & assisting in overall management
* Supervise and coordinate assigned shifts
* Hold pre-shift meetings
* Follow up on established training steps
* Handle guest comments and complaints and ensure guest satisfaction
* Stay on the floor during peak hours
* Communicate with guests and receive feedback
* Observe, teach and correct associate’s service
* Monitor each guest experience
* Examine food preparation and beverage presentation
* Monitor scheduling, payroll, and forecasting both weekly and monthly
* Implementing standards and training staff
* Managing employees
-Recruiting, hiring, training.
-Manage and motivate employees
-Team Leader of 15 employees
-supervise the daily operations of the restaurant, the Mini Bar & The room Service.
-Responsible for ordering and inventory.
-Monitoring shift hours and helping out whenever possible to help control labor costs
-Daily walk through to ensure cleanliness and conditions standards are being met
-Enforcing all standards of the Hotel
- Meeting and exceeding guests expectations.
Assist the F&B Director in all duties .
Assisting in the day to day operations of the Food & Beverage Division.
Ensuring all service standards are followed
Executing the delivery of all Food & Beverage promotions and new menus
Assisting and guiding the Food & Beverage department in achieving financial and operational targets
Monitoring control of food, beverage, labour and operating expenses throughout the F&B division
Selecting, training and developing Food & Beverage leaders to ensure timely recruitment and career growth
Developing marketing plan for the restaurants and unique methods to drive revenues
Working cohesively with the Executive Chef and culinary team to improve the product for our guests
communicating and working closely with Catering Managers
communicating, planning and delivering service as specified on BEO’s.
Following department policies, procedures and service standards
Following all safety policies
-welcoming hotel guests by offering professional, engaging and friendly service.
-Providing courteous and efficient telephone services including accurate message taking
-Check-ins/outs
-Controlling key sign in/out procedures
-Answer guest inquiries regarding rates, special packages, and general information accurately and in a timely manner
-completing of all special billing requests, room service and flower orders
-Creating reservations via telephone, central/global reservations, correspondence and in person
-Entering entry data for tour group reservations and convention rooming lists
-Ensuring the safety and well being of our guests and co-workers by maintaining a knowledge of crisis and emergency procedures
-Ensuring inter-departmental communication and cooperation in the interest of better guest satisfaction
Hospitality & Tourism Management
Bachelor's degree in law, economics and management
E-Commerce