Restaurant Supervisor
Mamikonyan, Lebanese Armenian Restauran
Total years of experience :14 years, 10 Months
Continuously monitored restaurant for service, food and cleanliness issues.
Ensures all tables are complete with utensils and dinning ware.
Addressing complaints, concerns and questions from customers.
Provided instruction, coaching and motivation to all employees during the shift.
Developed and enforced safety standards and procedures for food quality and sanitation purpose.
Training and supervising new staffs.
Complete restaurant opening and closing procedures.
Managing entire operation of restaurant by scheduling shifts.
Produce monthly reports detailing sales trends and forecasts.
Review and evaluate food service crew performance.
Conducts pre-shift meetings with staffs.
Co-ordinating with kitchen to ensure prompt serving of all orders.
Meeting and Greeting customers and organizing table reservations.
Adhering to US standard of services.
Functions include from ordering, issuing, storage, maintenance, loading and planning shipments to managing inventory levels, implementing USPH guidelines & executing inventory control procedures.
Preparing and maintaining records of all inventories.
Compiling inventory reports and issuing them to management.
Investigating inventory shortages and discrepancies.
Liaising with inter-department authorities thus establishing demand and supply.
Attending & updating self with training on inventory control procedures and policy.
Record keeping & documentation of all stock in hand.
Complying with the company’s corporate social responsibility, health, safety and environmental responsibilities as identified within RCCL management systems.
Communicated clear expectations and goals to each team member.
Documented all customer inquiries and comments thoroughly and quickly.
Acquired excellent on-the-job knowledge of food and beverages/ HACCP.
Operated a POS system to itemize and complete customer purchases.
To attend briefing with the Assistant Restaurant Manager and relay to teammates.
Ensure safety, Hygiene and Sanitation.
Extending guests personal attention & maintaining highest level of hospitality norms.
Executing people handling skills and personnel management thereby improving customer retention and subsequent growth.
Ensuring high quality holiday for guests while ensuring safety, hygiene & sanitation.
Effectively planning and monitoring staff schedules.
Ensuring training and development plans are in place.
Maintaining guest logs & hotel inventories.
Taking care of the guests and executing order as per their requirements.
This certifies having learned standard of cleanliness during food preparation. Use of preventive measures adapted to prevent or minimize the chances of contracting food borne illness. Measures such as cleanliness of the food prep area, utensils, adequate cooking time and refrigeration and/or preservation of perishable foods.
courses: Presently perusing Level 3 HACCP from High Speed Training. •Certificate course in Supply Chain Management from
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