Assistant Restaurant Manager
Bon Appetite Restaurant by ALMULLA GROUP
Total years of experience :10 years, 0 Months
• Develop a business plan
• Develop and maintain business continuity strategies, policies, and guidelines
• Drive customer loyalty for service excellence
• Drive service quality and customer satisfaction
• Establish and maintain strategic business partner relationships
• Establish business continuity processes
• Establish business strategies for the business function
• Facilitate innovation and lead team to manage changes
• Facilitate innovation process within the organization
• Manage compliance with food and beverage hygiene policies and procedures
• Oversee revenue and expenditure management
• Oversee and manage the outlets’ Profit and Loss by meeting monthly sales target
• To assist the restaurant manager to designing, planning coasting and menu pricing
• Maintain the quality management of food and beverage operations
• Conduct payroll activities accurately and on time
• Ensure the restaurant follows health and safety regulations
• Prepare shift schedules
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Motivate, discipline, direct and supervise the work of all employees in the restaurant
• Develop and maintain training programs to ensure a high degree of staff professionalism
• Manage day-to-day operations of the restaurant
• Handle complaints and make effective service recovery
• Ensure standards are being followed in accordance with F&B policies and procedures
• Ensure all employees have full product knowledge
• Regularly inspect food & beverage quality
• Follow established and proper Accounting procedure.
• Conduct daily roll plays and ensure employees adhere to grooming standards
• Liaise with stewarding on inventory and breakage control
• Establish guest database with preference records of regular guests
• Schedule employees to maintain Hotel's service standards within budgeted labour costs
• Assign responsibilities to subordinates and conduct regular performance checks
• Implement weekly cleaning schedules for operating equipment
• Control stock of all equipment in the restaurant
restaurant daily to ensure high quality food and food presentation and cleanliness
•Trained and scheduled employees to ensure proper coverage of proper outlet scheduled
•Responsible for adhering to cash and check/credit policies and procedures
•Conducted pre-shift meetings to inform staff of daily events or changes
•Maintain procedures to ensure the security and proper storage of room service inventory and equipment
•Routinely greeted guests, served food and beverage, took reservations, and maintained reservations book when applicable
retail outlets without the constant supervision of a duty manager Complete all paperwork efficiently, correctly and on time
•Cash up the tills and send till reports to a duty manager
•Complete daily safe checks and order change Order stock and keep stock levels to a correct level
•Attend and hold relevant staff / department meetings Supervise staff
•Deal with customer complaints and then report to a manager.
the outlet manager to ensure that the bar operation is smooth and revenue targets are met as well as maintaining high cost effectiveness
•Maintaining a cooperative team-like attitude in working with supervisors and fellow associates.
in various outlets within the department especially bar, restaurant, coffee lounge and banquet
•Suggests food and beverages to be well versed with the menu, method of preparation and accompaniments.
•Cleans and polishes Glassware, China ware, hollowware and flatware.
•Maintains cleanliness and miss-en-place level at working station and service pantry for smooth operation.
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SSLC : Kerala Board (