manager
Jones the Grocer
Total des années d'expérience :15 years, 11 Mois
• Part of the pre opening team
• Preparing and implementing restaurant SOP
• Creating and executing plans for department sales, profit and staff development.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.
• Agreeing and managing budgets
• Promoting and marketing the business
• Handling customer enquiries and complaints
• Greeting and advising customers
• Problem solving
• Keeping statistical and financial records
• Assessing and improving profitability
• Setting targets
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, licensing authorities, sales
Representatives etc.
• Maintaining high standards of quality control, hygiene, health and safety.
• Checking stock positioning.
• Preparing cash drawers and providing petty cash as required
Monitoring daily / monthly performance
Managing the day-to-day operation
On the job training accordingly to SOP
2
Implementing new POS system
Communicating, motivating and delegating to team members on daily basis
Supervising outside catering and indoor events
Liaise with customers and assist them in their theme functions
To ensure that maintenance issue are directly addressed and fixed
Ensure regular stocktaking of all operating equipment
Handle guest complaints or compliments and reply to their feedback written or oral
Conduct training for up selling skills for the staff as well for product knowledge
Maintain a high degree of interest of self-development, displaying this by making suggestions for realistic improvements
Ensure the outlet maintains par stock at all times as well a high level of hygiene and sanitation
Report to restaurant director and general manager
Daily briefings
Participating in a service according to standard
Training the new staff
Taking responsibility for the business performance of the restaurant
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
Setting budgets and/or agreeing them with senior management
Planning and coordinating menus.
Coordinating the entire operation of the restaurant during scheduled shifts
Responding to customer complaints