Assistant Food and Beverage Manager
Marakez
Total years of experience :14 years, 10 Months
Manage Restaurant operations.
Coordinating work inside the restaurant on a daily basis.
Overseeing the provision of distinguished service and increasing customer satisfaction
Accurately deal with customer complaints and provide appropriate solutions.
Regular review of production quality and improvement of sales volume.
Loss and profit analysis.
Oversee employee appointments and schedule breaks and vacations.
Evaluate employee performance and provide feedback to improve productivity.
Follow-up the needs of tools and products for operations and report requests
periodically.
Sicherstellung der Einhaltung unserer Qualitätsstandards und der Betriebshygiene
nach HACCP.
Improving the mental image of customers and making suggestions to develop services
and gain
customer loyalty.
Managing operating budgets and defining procedures that help reduce expenses.
Generate detailed reports periodically on revenues and expenses.
Provide suggestions for various marketing methods, such as offers of discounts and
advertisements on social networks.
Training new and existing employees to improve customer service.
Implementing plans and policies that maintain the reputation of the restaurant and
increase
customer loyalty.
The ability to work closely with the Director of Food & Beverage, Executive Chef and
Sous Chefs to design an effective menu and wine list while ensuring excellent product
quality at a fair price.
Develop menus with other members of Food and Beverage team.
Accountable for monthly stock takes.
Work within budgeted guidelines in relation to Food and Payroll.
work in conjunction with the company Operations Manager to prepare budgets; to
achieve and maintain the food cost in accordance with the budget.
Assistant in setting the appropriate budget for the project.
Founding of the restaurant.
Establishment of a central kitchen Create a menu.
Supervision and management of the daily operations of the food and beverage
department.
Work to provide high service while maintaining the available budget.
Supervising the design of food and beverage menus and providing the necessary
materials.
Determine customer needs and work on continuous development.
Directing and leading the employees of the food and beverage department.
Recruitment, training and evaluation of food and beverage staff.
Defining goals and standards for measuring performance and scheduling tasks.
Oversee the implementation of operational policies and procedures.
Organizing and managing work shifts and determining employee vacations.
Work to motivate workers and organize work collectively.
Follow up and verify the application of health and safety regulations.
Prepare periodic reports regarding productivity, sales and needs.
Preparing Daily And Weekly Work Schedules And Organizing Shifts.
To Ensure Workflow And Training Ensure That All Employees Are At A
Certain Level Of Grooming And Hygiene And That They Wear.
Appropriate Uniforms. Achieving Permanent Supervision And Control
Over The Quality Of Services Provided.
Request All Work Requirements From Raw Materials And Work Permits For Broken
Devices.
Weekly Forecast Of Future Sales Figures.
Follow Up On Customer Complaint And Sales Number.
Attend Required Meetings.
Examination Of Kitchen Utensils And The Way They Are Arranged.