Ison Jacob

Summary:
Plan and direct the activities of places that serve food and beverages.
Resolve customer complaints about food or service. In addition, and make sure that kitchen and dining areas are cleaned according to standards.
Duties and Responsibilities include but not limited to the following Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
Monitor actions of staff and customers to ensure that health and safety standards and food regulations are obeyed.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
Monitor food preparation and methods.
Identify and estimate quantities of foods, beverages, and supplies to be ordered.
Maintain relationships with customers and staff.
Update and use job-related knowledge.
Schedule staff work hours and activities.
Evaluate health and safety practices against standards.
Organize, plan, and prioritize.
Make decisions and solve problems concerning menus and staff.
Judge the quality of food, preparation, and job applicants.
Handle food, utensils, and bookkeeping materials.
Monitor food preparation and cleaning methods.
Guide, direct, and train staff.
Coordinate the work and activities of staff.
Communicate with customers, sales reps, and suppliers.

Follow all Holiday Inn Policies and Procedures professionally.
Managed restaurant operations in terms of staffing and scheduling functions.
Greeted guests and make arrangements to seat them.
Ensured provision of service in terms of order accuracy and time management
Interviewed, hired and trained personnel to work in a restaurant environment.
Ensured smooth coordination between the back-end and front-end activities.
Managed inventory, stocks supplies, customer complaints and queries.
Report directly to F&B Manager on day to day operation of Coffee shop and restaurant.
Preparing the data base of the regular customers in the restaurant.
Supervises co-ordinates and directs the prompt, efficient and courteous service of Food and Beverage in the Restaurant.
Conducts under the guidance of the F&B Manager, such functions as orientation, on the job performance appraisals, coaching, training plans and counseling to ensure appropriate staffing and productivity.
Preparing store request by FBM and maintaining a par stock.
Preparing staff scheduling on Envision.(a software by Holiday Inn)
Ensures staff’s grooming and appearance of Restaurant are to the required standards.

Good knowledge Room Service and Mini Bar operational procedure.
Knowledge of basic food handling and sanitation standards.
Knowledge of room service equipment and routine maintenance needs.
Managed all areas of the operations during scheduled shifts and Maintains clean and a safe environment
Efficient, courteous and technically excellent food and beverage service.
Positive food and beverage area ambiance, supervising room service.
Training, coaching, and retaining qualified staff.
Regularly monitors customer satisfaction and takes personal responsibility to ensure it, Corrects problems promptly.
Responsible of all section and waiters.
Motivate the team and work as a team. Train and keep them on high performance.
Responsible for providing high quality service to the guests, going above and beyond their expectation.
Consistently performs tasks in accordance with company standards & guidelines.
Evaluated performance of all waiters and prepared reports for management.
Communicated with guests on regular basis and ensured that they are satisfied.
Identified all demanding guests and informed direct manager for the same.
Served all food and beverage as per hotel standards and within the required time.
Provided all customers efficient service at all times and cooperated with staff members for the same.
Provided quality training as per the required service standards.

Be completely familiar with all emergency procedures and the fire system.
Update and maintain the Guest Response System.
Responsible for handling incoming and outgoing phone calls
Learn and disseminate basic hotel information.
Be knowledgeable of procedures and techniques necessary for the smooth operation of the department.
PBX Operators are required to display a guest orientation.
Possess a working knowledge of computers and display an excellent phone manner.
Takes on the administrative responsibilities of the kitchen and restaurant.
Creating and approving food and drink menus.
Ordering, taking inventory of stock.
Maintaining records of purchase and sales and assisting in event planning.
Need to have some knowledge of food preparation.

Trained and scheduled employees to ensure proper coverage of restaurant schedule
Responsible for adhering to cash and check/credit policies and procedures
Inspected restaurant daily to ensure high quality food and food presentation and cleanliness
Conducted pre-shift meetings to inform staff of daily events or changes
Ensured all work duties were complete and tables were set before, during, and after operating hours
Routinely greeted guests, served food and beverage, took reservations, and maintained reservations book when applicable
Performed other duties as assigned to ensure a positive dining experience for every guest.