Resturant manager
M-N-ALHAJRY COMPANY
Total years of experience :19 years, 1 Months
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. • Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. • Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges. • Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant. • Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. • Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. • Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. • Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. • Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges. • Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant. • Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.
As a supervisor I'm handling a training and assign work for new and continuing staff. I'm responsible for planning, organizing and managing of the work schedules according to the business needs. I supervise and peparing activities of the employee to have a good interaction for the customer
in applebees's Resturant it was a big challenge for me..! and that's what mostly It bush me and give me the out side of the box look for my career. When I joins them I start my couple of courses by franchises Applebee's mother company from USA team they are a Applebee's neighborhood TRAINER(expert) builders I start to set and organize a Training sessions to the new staff and manager according to the Applebee’s standards. Use the coaching model to build the performance. Adjust the training for different learners. • Doing some paper works regarding the restaurant, like food & beverage recipes after coordinating with the franchises. • Handling and filling the files of the new associates. • Ensures prompt, Adding more skills for all employers like friendly service according to company guidelines. Providing a worm hospitality and service. Showing how to make suggestive selling and up selling, and what is the difference between this. • Use as guiding principles/values the balance, innovation, guest driven, fun, teamwork, result, integrity and passion for service. • Update the Manager regularly on the Associate’s progress and what’s going in the every station. • Doing the weekly and monthly inventory. • Doing the assigned tasks or projects for the restaurant. • Be a good model at all times. Be a coach not a player. Working at all stations if needed. • Continually looking the ways to improve the restaurant and sales.
Ensures prompt, friendly service according to company guidelines. • Use as guiding principles/values the balance, innovation, guest driven, fun, teamwork, result, integrity and passion for service. • Update the Manager regularly on the Associate’s progress and what’s going in the every station. • Doing the weekly and monthly inventory. • Doing the assigned tasks or projects for the restaurant. • Be a good model at all times. Be a coach not a player. Working at all stations if needed. • Continually looking the ways to improve the restaurant and sales.
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