Restaurant Manager
Fisken på Disken/Maestro Ravintolat Oy
Total des années d'expérience :8 years, 8 Mois
• Managed daily restaurant operations.
•In charge of job recruitment; hired, trained and developed staff.
•Delegated work assignments to the team.
•Provided instructions for improvement and coaching if needed.
•Created staff schedules and approved time off.
•Held daily briefings with staff on expectations.
•Researched, developed and maintained relationships with vendors to ensure quality products.
•Controlled POS transactions, refunds. Handled cash ordering/ sending from/ to a bank as well as all the vouchers.
•Monitored inventory and par stock levels to ensure successful service operations.
•Liaised with the head chef and kitchen team on menus(lunch, dinner, events) including food allergies.
•Organized wine tastings and created wine pairing menus.
•Prepared monthly financial reports.
•Regularly updated computer system with new pricing and daily specials.
•Managed payroll reports.
•Managed reservations.
•Answered emails, phone calls, feedbacks daily.
•Analyzed customer feedback to identify areas for improvement and develop strategies to increase customer loyalty.
•Reported maintenance issues and getting them fixed.
● Led the team in preparation and service during the event.
● Ensured the highest quality of service.
● Fulfilled all special requests of the artist.
● Managed daily restaurant operations as per company standards.
● Trained and led the front of house staff in quality service.
● Ordered all bar and service items while managing inventory.
● Scheduled employee work week timetables considering service requirements and labor costs.
● Hosted and oversaw guest bookings and reservations during service.
● Managed the restaurant operations according to company policies.
● Hosted guests during service while managing reservations and seating rotations.
● Led the overall operations during lunch and dinner services.
● Effectively coached and counseled staff as needed.
● Kept costs low by effectively managing inventory supplies.
● Opening team member in charge of service area development.
● Brought forth a welcoming and energetic spirit.
● Created standards of procedures for front of house service operations.
● Led the team during lunch and dinner service.
● Scheduled employee work week timetables per service requirements.
● Achieved "Waitress of the Year" award for positive and quality service standards.
● Took part in multiple service roles in front of house positions.
● Helped to train new employees when needed.
● Worked as a committed team member to achieve the highest level of customer service.