Assistant Restaurant Manager
Nama altharwat
Total years of experience :9 years, 8 Months
1. Overall management for the restaurant operation from scheduling to training and achieving targets.
2. Develop staff skills and understanding for the restaurant objectives and needs.
3. Follow up on maintenance, suppliers and service.
4. Communication with head office and Human resource about operation needs and future planning for the staff vacations and hiring.
5. Coordination with the kitchen head chef and follow up on food quality and standards.
6. Making sure staff are implementing restaurant standards at all time and to exceed guests expectations.
1. Overall management for the restaurant operation from scheduling to training and achieving targets.
2. Develop staff skills and understanding for the restaurant objectives and needs.
3. Follow up on maintenance, suppliers and service.
4. Communication with head office and Human resource about operation needs and future planning for the staff vacations and hiring.
5. Coordination with the kitchen head chef and follow up on food quality and standards.
6. Making sure staff are implementing restaurant standards at all time and to exceed guests expectations.
All managerial duties from cost controlling to P&L interpretation and following with the operational team plus maintaining the operation running smoothly and training the new staff and making schedules.
I was responsible for the implementation of the project in four different municipalities in bekaa. Responsibilities varied from making communication with key personnel in the areas to setting up meeting. Helping the municipality to choose a project that we can financially support and implement. Also I was responsible for the logistics, technicals and procurement as well as hiring coaches for the centers and making surveys.
Pre-opening preparations for the restaurant including the setup of the layout and training staff on the menu and service.
Keeping records for all assets of the shop, making schedules for the staff.
Establishing the operational system for the restaurant and what is the best strategy for the operation to run smoothly.
Follow up with the kitchen and all staff and making sure all deadlines are met.