Anas Abu Seir

kindly find the following main responsibilities:

1. Conducting daily, weekly & staff meetings
2. Evaluating staff’s customer service quality
3. Distributing shift chores - Amending schedules
4. Training new staff, orientation & briefing
5. Maintaining restaurant image

1. Managing day-to-day restaurants and staff activities.
2. Monitoring & Evaluation of restaurant services on (weekly, monthly, quarterly & annual) bases.
3. Preparing seasonal & yearly events plans.
4. Monitoring HR relates issues (Attendance, annual leaves, Appearance & hygiene, restaurant image).
5. Supervising Financial issues (Payroll, deductions, cost analysis & control …etc).
6. Procurement related issues (PO’s, suppliers agreements and negotiations, inventory monitoring).
Event Management - Small scale events.

7. Staff & HR relating issues, Monitoring attendance, annual vacation shift assigning, staff appearance & conduct

8. Procurement related issues:

8.1 . Arranging food & beverages, cutlery, hygiene purchase orders
8.2 . Negotiating suppliers agreements and preparing price comparison study
sheets (monthly, quarterly & annually).
8.3. Monitoring restaurants overall maintenance.

Main duties:
Staff & HR relating issues:
• Monitoring attendance, annual vacation shift assigning, staff appearance & conduct.
Customer service related issues:
• Conducting daily, weekly & emergency staff meetings
• Evaluating staff’s customer service quality
• Distributing shift chores - Amending schedules
• Training new staff, orientation & briefing
• Maintaining restaurant image

Procurement related issues:
• Arranging food & beverages, cutlery, hygiene purchase orders.
• Negotiating suppliers agreements and preparing price comparison study sheets (monthly, quarterly & annually).
• Monitoring restaurants overall maintenance.