Restaurant Manager
Creative Pan
مجموع سنوات الخبرة :31 years, 9 أشهر
Follow up the daily processing and production operations of the restaurant
Ensure that preparation and processing operations are carried out according to quality standards
Organizing work between the different stations inside the restaurant
Making schedules for employees according to work requirements
Ensure that employees follow food safety standards
Follow up and report on customer satisfaction and solve customer complaints
Follow up the financial cash and make the daily report on sales, income and expenses
Make daily, weekly and monthly inventory of raw materials, products and operating tools
Making orders for the materials and items used according to the average monthly, weekly and daily consumption of the restaurant
Accurately deal with customer complaints and provide appropriate solutions.
Regular review of production quality and improvement of sales volume.
Supervising employee appointments and scheduling breaks and vacations.
Evaluate employee performance and provide feedback to improve productivity.
Follow up on the needs of tools and products for operations and report on requests periodically.
Supervising the application of health and safety rules and preventive measures.
Improving the mental image of customers and providing suggestions for developing services and gaining customer loyalty.
Hire and train staff members.
Acting to Multi Unit Manager
1- Monitor the area of eating meals, supervise the food and beverage service and supervise the employees, while following the different operating policies that help the smooth running of work while providing the best quality and service to customers
2- Spreading positive energy among team members.
3- Maintain employee records and operations in a regular manner.
4- Instruct and guide the team and send notes to them periodically.
5- Understand the capabilities of different employees through training.
6- Treat all team members fairly and with respect.
7. Establish high standards for team behavior while on the job
8- Work with the food and beverage team to ensure that food is presented in a correct manner, following quality standards and appropriate procedures for handling food.
9 - Dealing with guest complaints about the kitchen, answering their inquiries, and the ability to solve problems.
10- Schedule periodic meetings for food and beverage service employees to ensure that they follow the correct policy approach and also receive appropriate training and guidance in accordance with work policies.
11. Maintain budget and employee records, prepare payroll, invoices, and track records.
12. Check the quality of fresh food and baked goods delivery.
13 - Meet the sales representatives to request the necessary things the restaurant needs such as cutlery, cooking utensils and cleaning materials.
14. Organizing for maintenance and repair of tools and other services.
15. Calculate total revenue and compare it with sales, follow up on prepayment invoices, and various payment facilities at the end of the day.
16. Ensure that new products are presented in the correct format before launching.
17. The ability to deal with complaining clients in a friendly and calm manner.
18. Ensure the quality of products and service.
19- Show enthusiasm for customers inside the restaurant.
20 - Flexibility in dealing with any changes or problems such as a shortage of staff, and others.
21. Predict the needs of the restaurant effectively.
22- The ability to change goals and priorities according to the need and changes of work.
23-Organize actions according to priority to ensure that tasks exceeding high priority are carried out at the right time.
24 - Follow up the delegates permanently and effectively.
25-Dealing with major issues and problems, following up details and updates, and sending them to the Food and Beverage Director and to the General Manager.
26 - Seek, listen and respond to customer feedback and feedback.
27-Guide the team and inform them of ways in which they can exceed customer expectations.
28- Avoid blaming others and taking responsibility for problems and solving them.
29- Define the restaurant's problems efficiently through reports, while studying solutions and how to implement them.
30- Use different computer programs to make an inventory, monitor inventory, monitor employee schedules and payment methods, and keep other records.
31-Dealing with point of sale programs efficiently, inventory programs, monitoring programs for customer satisfaction and following their comments.
32 - Assist in planning regularly and especially in special events.
Opening and organizing work inside restaurants
Follow up on daily restaurant accounts
Follow up on suppliers and their accounts
Follow-up of stock movement of basic materials and supply plan
Control and follow up of the final product cost
Organizing work and workers and following up salaries, attendance and absence of workers
Solve suppliers problems and make an alternative plan for supply
Daily, weekly and monthly inventory work for restaurants
Ensure that the final product matches the specifications in terms of product safety and quantities used of raw materials and ensure that the product does not exceed the cost
Sales analysis and comparison of sales versus production and cost
Follow-up purchase bills and daily expenses for each restaurant
Follow up on maintenance work for equipment and restaurants and make sure the restaurant is ready to deal with customers
Direct supervision of restaurant managers and solving the problems they encounter to ensure the workflow is easy
Business costs of incoming shipments of the company and product classification and the establishment and follow-up Cards Category Category debit cards It, or added to it and acts of social security and coordination with the Auditors of the company in the last year
The function of a temporary and not permanent to the small import business in the company
All acts of import and export and the preparation of documents necessary for the release of shipments and the preparation of documents necessary required for export
And follow the movement of shipments from the country of Origin date of shipment to release her follow-up to the customs broker and
Shipping lines and the work of marine insurance for shipments received and the statement of work package and adjust the bill of resources if necessary
That and dealing with shipping companies and shipping lines and freight forwarders
And good dealing with shipping companies such as FedEx and TNT and determine the appropriate rate for shipping from outside the country to stores or warehouses to the customer outside the country in case of export business and other special customs set-item
Work the cost of items received and determine the code for each class used to ease
Work and the actual cost of importation of the items contained
To adjust the unit's share of taxes to be able to identify the appropriate selling price for the invoice
Follow the movement of inventory items received and determine the quantities adjusted and provided follow-up to the sale of each class
Follow up with vendors selling items and follow-up and customer
Work with other bodies and government departments such as the various sales taxes Social Security, where I was doing acting administrative director of the company
Dealing with local suppliers in local procurement
Also do some maintenance work on the computer and the internal network if necessary myself
Management of the selling movement in exhibitions outside the governorate of Cairo and follow-up items and the movement of items in the showroom and dealing directly with the public if vilify it and solve any problems that may occur during sales or after sales with customers and provide all necessary goods for the showroom of products or goods and deal direct with suppliers and identify the quantities and types that must be
Available in the showroom
Quality control and follow-up to the performance of workers and providing raw materials to work and some works of art on controlling precision
Templates on the machines and the machines and the overall supervision of the factory and warehouse
This work was with the school until graduation
BS2 – Export Basic Course Contents The Company Internal Factors – readiness to export SWOT Analysis Environment (Internal & External Factors) * Domestic (Egyptian Export Strategy, Customs, Documentation and procedures) * International (WTO, Regional agreements, certificate of origin) Export Marketing * Marketing mix 5 Ps (Product , Price, Promotion, Place, Perception) * Market Research * Sources of Information * Market Selection * Distribution Channels * Communication Skills (Negotiation, Presentation, and Contracting) Intercultural Aspects Export Techniques * Logistics/ Transportation/ Packaging/&Packaging. * Financing/ Terms of payment & Incoterms / Credit Insurance. * Legal Aspects/ International Contracts. Standards/ Quality/quality Assurance Export Strategy Plan Who Should Attend Export managers and specialists Marketing managers and specialists
- Basic Concepts of IT - Using a Computer & managing Files - Word Processing - Spreadsheets - Presentation - Information & communication
Diploma metals and precision molding