Supervisor Restaurant
Fig Tree
Total years of experience :17 years, 4 Months
Directed my staff to maintain the required level
Securities Regulatory process daily
The development of practical development plans
Organize courses of action to maintain the professional performance
Control over the circumstances surrounding work and writing daily report
Sales analysis and develop a program to achieve the desired goals
Expand sales
Work within a team
Employee training and motivation
Maintaining the safety of staff
Gain customer satisfaction
Participation in decision-making with the Supreme Husbandry and provide them Suggestions
Daily work plan and the holding of the meeting with staff and explain the problems to avoided again
Follow-up customers and their suggestions and taking it seriously to
The consolidation of collective action in the policy within the staff and provide the service to customers from the heart
Inventory control and management of input and output process
Reduce wasted costs
Compile a list of hot and cold drinks atelier
Participation in the preparation of foods List
Clemance Restaurant &Cafe International Cuisines
coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils, and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Requirements
Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
Proven customer service experience as a manager
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
Familiarity with restaurant management software, like OpenTable and PeachWorks
Strong leadership, motivational an
مراقبة الدورة المستنديه اليوميه ومتابعته وضمان معاييرها
متابعة جودة الاطعمة وضمان سلامتها
العمل على الانظمة الداخليه والوائح والالتزام بها وترسيخها على ارض الواقع
تحقيق اهداف الشركة
تعظيم المبيعات
المحافظه على التزام الموضفين فى سلوكياتهم بلمقاييس المطلوبه
تقديم التقرير اليوميه للمرؤوسيين
مراقبة المخزون وادارة عملية الادخال والاخراج
عقد اجتماع يومى مع الموظفين ووضع خطة عمل يوميه وشهريه تكون تحفيزيه
العمل على متابعة الزبائن والحرص على تحقيق رضائهم مهما كلف الثمن
اعداد تقيمات للموظفين ووضع خطة مسار جديد لهم
المشاركه فى اتخاذ القرارات التطويريه للمنشأه
وضع خطة تسويقيه مهنيه تناسب أمكانيات المنشأه وذات نتيجه مرضيه
تحليل المبيعات وتقديم تقرير منطقيه للمرؤوسين
احتواء المشاكل بأتخاذ قرارت فوريه ونظامية
المحافظه على سلامة الموظفين
تشيد الحماس بداخل الموظفين والعمل ضمن فريق واحد
وضع خطة دوام اسبوعيه للموظفين
تخفيض التكاليف وادارة الهدر
حساب التكليف للأصناف
اخذ عملى بمسؤوليه تأمه وبجديه كبيره نوعآ ما
Management concepts and techniques
Inventory control concepts and techniques
Customer service concepts and
Financial planning and analysis
Human resources policies and procedures
Restaurant operations
Legal environment
Assist in initiating and implementing marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue
Assist in recruiting, interviewing and training team members
Act in the absence of the manager as needed
Achievement of revenue and profit goals for assigned outlets Create an environment for employees aligned with the company culture through constant communication and reinforcement Develop and implement strategies and practices that support employee engagement Maximize productivity by using forecasting techniques to adjust scheduling Safety/Sanitation/Quality Controls
somebody calls off. Keep the team busy during slow times by cleaning and organizing the restaurant
Reduce costs
Prepare a database of customers and develop
Risks of waste management
Innovative ideas exceptional marketing