Restaurant manager
MNH
Total years of experience :7 years, 11 Months
Ensures the ‘dining experience’ is consistently provided for all customers, and that they receive the highest quality product possible with efficient / speedy customer service. o Ensures all applicable policies, Outlet operating standards and procedures are communicated to staffs, are followed and maintained live all the time. o Ensures Outlet appearance and equipment are maintained as per standard, and follows safety and security guidelines to create and maintain the safest environment possible for staff and customers. o Conduct Table visits / open conversation and solve customer issues. o Identifies and acts on quality issues in relation to service, environment, staffing levels, staff competence, operating procedures, and recommends responses / actions to maintain the highest possible standards in all areas. ➢ Financial Contribution o Assists in maximizing Outlet profitability by seeking opportunities to increase sales, assisting in managing inventory and in controlling materials / staff costs. o Assists in producing daily, weekly and quarterly financial reports. o Ensures all cash handling and cash functions are performed in an accurate and consistent manner, and in full accordance with company procedures. o Recommends how to manage costs within budget, identifies / suggests methods of increasing sales. o Monitors compliance with standards, decides / recommends action to control / improve. ➢ Inventory o Assists in ensuring the proper types, quality and amounts of materials, products, supplies and merchandise are ordered and stocked. o Ensure optimum stock level (raw material as well as semi-finished products) to ensure service continuity as well reduction in wastages. o Responsible for recording as well as physical custody of the inventory. o Participate in the inventory counts and responsible to explain inventory deviation, if any. ➢ Training & Development
Leads and empowers restaurant staff to ensure that the ‘dining experience’ is consistently provided to customers by maintaining quality and efficiency of operations leading to profitability
Anticipate and tend to all guest needs;
Assist with the development of cost control systems to reduce waste in food,
supplies, and labour;
Balance bills;
Brief all employees as a team leader;
Check all function rooms to ensure they are ready, with all equipment in good
working order;
2.6
Communicate regularly with Captains, Manager, Executive Chef and sales
department to discuss upcoming events, menu needs and guest requests;
Consistently observe to ensure all operations run smoothly;
Greet the contact persons and ensure all needs and expectations are met;
Liaise with all goods and service suppliers;
Promote and maintain exceptional customer service standards;
Reinforce a high standard of sanitation and cleanliness, and food safety standards
passionate about food and customer service. i'm a problem solver
with strong work ethic and leadership skills. understands that customer
satisfaction always takes priority but efficient restaurant operations make it possible. i'm an experienced leader with a
goal to move up in the management field.
assist restaurant manager in daily operation of the restaurant, ensure maximize guest satisfaction and consistency with established standard, supervises and coordinate activities of staff engaged in serving meals to guest .
I got a score of 63% cumulative rate in this specialization