Restaurant Manager
MEDRAR INTERNATIONAL
Total des années d'expérience :15 years, 9 Mois
Strategically reviewed and planned restaurant staffing levels based on
evolving service demands.
• Promoted positive atmosphere and went above and beyond to guarantee
each customer received exceptional food and service.
• Encouraged feedback from restaurant customers, using insights to
implement positive process changes.
• Purchased required quantities of necessary restaurant items, including
food, beverages, equipment and supplies.
• Developed, implemented and communicated business plans to promote
profitable food and beverage sales.
• Improved Front-of-House (FOH) staff productivity by elevating greeting
and seating processes.
• Effectively managed payroll and HR processes, including paperwork
completion for new hires and terminations.
• Established safe and secure dining environment with strong sanitation
standards.
• Protected brand image by ensuring interior restaurant presentation was
exceptionally maintained.
• Analyzed operations to improve restaurant efficiency and service levels.
Analyzed operations to improve restaurant efficiency and service levels.
• Strategically reviewed and planned restaurant staffing levels based on
evolving service demands.
• Promoted positive atmosphere and went above and beyond to guarantee
each customer received exceptional food and service.
• Encouraged feedback from restaurant customers, using insights to
implement positive process changes.
• Quickly identified problem situations, skillfully resolving incidents to
maintain satisfaction of involved parties.
Nino Restaurant
• Pitched in to help the host, waitstaff and bussers during exceptionally busy
times, especially the dinner hour
• Supervised all areas of the restaurant so that it always looked clean and
well-maintained
• Ensured that the restaurant was compliant with all federal, state and local
hygiene and food safety regulations
• Immediately resolved issues with patrons by employing careful listening
and communication skills.
Riyadh Province
• Monitored staff performance, enforcing adherence to policies, procedures,
regulations, health codes, license requirements, and top service standards
• Organized implementation of new banners, displays, and menus
• Monitored performance to ensure adherence to corporate policies,
procedures, and standards as well as industry health and safety
regulations.
Precisely described menu items and special offerings and appropriately
identified wine pairings
• Routinely carried large loads of dishes to kitchen for washing
• Cleared dirty dishes, refilled beverage glasses, cleaned tables and brought
baskets of bread
• Displayed enthusiasm and knowledge about the restaurant's menu and
products.
Analyzed operations to improve restaurant efficiency and service levels.
• Strategically reviewed and planned restaurant staffing levels based on
evolving service demands.
• Promoted positive atmosphere and went above and beyond to guarantee
each customer received exceptional food and service.
• Encouraged feedback from restaurant customers, using insights to
implement positive process changes.
F&B Service Industrial Trainee / Sayaji Hotel Indore Indore, MP
courses: Kerala state Higher Secondary board Exam in Science
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