Assistant Manager In Charge
Hyatt Regency Dubai Creek Heights
Total years of experience :7 years, 8 Months
Managing a high volume all day dining restaurant & improving all controllable costs thereby maximizing financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.
ACHIEVEMENTS:
• Ensured the highest standards of food and beverage service.
• Dealt with and resolved customer complaints.
• Responsible for recruiting, training & developing every team member.
• Certified departmental trainer from Hyatt
• Reduced the beverage cost by 7%, identifying and eliminating inventory issues including excess ordering, rising shrinkage, and poor storage.
• Maximized all business opportunities, to drive sales, and increase the revenue by 23.50% than the budget, and achieved a GOP of 65.9% for the year 2016
• Increased dinner revenue by 5%, presenting new weekends promotions.
• Serving over 550 customers per day
• Monitored revenue and expenditure on daily, weekly and monthly basis to maximize profitability
• Reduced the monthly breakage to 0.05%
• Monitored sales and then writing informative reports for the Hotel owners.
• Liaised with the Chef to discuss and develop the menu.
• Presented all specials promotions and marketing plans according to company procedures
• Worked close with the marketing team for upcoming events and promotions.
• Ensured Health & Safety, hygiene procedures & standards are maintained.
• Handling complains.
• Managing the restaurant during the Operation hours.
• Insure that the Guests are satisfied from the service.
• Insure that everyone is working as a team and everyone is happy at work and organizing staff outing.
• Trainings.
• Following the cleanliness and hygiene of the restaurant.
• Taking ownership.
• Minimized loss and miss use of equipment through proper restaurant supervision and staff training.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Efficiently resolved problems or concerns to the satisfaction of all involved parties.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
• Developed and maintained exceptional customer service standards.
• Ensured proper cleanliness was maintained in all areas of the bar and front of house.
• Optimized profits by controlling food, beverage and labor costs on a daily basis.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Built sales forecasts and schedules to reflect desired productivity targets.
• Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
• Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
• Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
• Carefully prepared weekly payroll to keep up with projected revenue for the week.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Regularly updated computer systems with new pricing and daily food specials.
• Worked closely with the chef and cooks to determine menu plans for special events or occasions.
• Counseled and disciplined staff when necessary
• Ensured proper cleanliness was maintained in all areas of the bar and front of house.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
• Performed restaurant walk-through to gouge timeliness and excellent service quality.