Restaurant manager
Crowne Plaza
Total years of experience :20 years, 6 Months
• Maintaining the restaurant’s revenue, profitability and quality goals.
• Take responsibilities for the business performance of the restaurants
• Organise marketing activities, such as promotional events and discount schemas.
• Plan and coordinate menus.
• Coordinate the operation of the restaurant during scheduled shifts.
• Recruit, train, manage and motivate staff.
• Ensure efficient restaurants operation, as well as maintain high production, productivity, quality, and customer service standards.
• Respond efficiently to customer quires and complaints.
• Maintain high standards of quality control, hygiene, and health and safety.
• Enforce and offer the best quality of products possible.
• Appraise personnel’s performance and provide feedback to keep them upbeat and productive.
• Estimate consumption, forecast requirements and maintain inventory.
• Track compliance with sanitation and safety rules and regulations.
• Control costs and cut waste.
• Successfully promote and publicize brand.
• Track operations and start corrective actions.
• Analyses and plan restaurant sales levels and profitability.
• Friendly relationship with the outlet patrons.
• Establish the close working relationship with the kitchen and liaises with the chef about menu changes, menu presentations and live cooking activities in the outlet.
• Establish and update the outlet’s database of regular guests.
• Control/counter signs all store requisitions (operating material, food products and beverages) and ensure their accurate delivery.
• Tour the outlet and all related areas frequently ensuring the highest possible cleanliness and maintained standards.
• Proven working experience as restaurant manager or restaurant general manger.
• Extensive food and beverage knowledge.
• Set budgets or agree them with senior management.
• Take responsibility for the business performance of the restaurant, and club
• Strong leadership skills and ability to multitask
• Handle the day to -day operations of a night club, booking events customer service and marketing
• Strong public relationship in Gulf area
• Booking events, overseeing beverage and food and providing promotions and sales assistance
• Analyses and plan restaurant and club sales levels and profitability
• Organize marketing activates, such as promotional events and discount schemes.
• Extensive food and beverage knowledge.
• Meet and greet customer, organism table reservations and offer advice about menu.
• Plan and coordinate menus.
• Coordinate the operation of the restaurant and club during scheduled shifts.
• Recruit train manage and motivate staff.
• Maintain high standards of quality control, hygiene and health and safety
• Organise and supervise shifts
• The Maintain staff attendance sheets and other payroll related documents, to be signed by department head and submit them for the signatures at the end of the month.
• Control costs and cut waste.
• Estimate consumption, forecast requirements and maintain inventory.
• Track compliance with sanitation and safety rules and regulations.
• Managing with the day to day running of the restaurant.
• Deputising in the absence of the Restaurant Manager.
• Advising senior managers on staffing needs and personal issues.
• Cultivating a positive working environment for all staff to work in.
• Keeping accurate statistical information and records.
• Organise work schedules, rotas and shifts, also appointing contract staff when needed.
• Making sure that all employees reach their full potential through constant
evaluatie, coaching and training.
• Meeting with individual and the local licensing authorities and regulatory bodies.
• Ensuring that all equipment is used correctly, maintained and cleaned properly.
Promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served.
Establishes rapport with guests to build guest loyalty and gather constructive feedback to ensure satisfaction of every individual guest. Also to handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.
Waiter From: July 1992
To: June -1993