G.M Operations & Services
Orchid Fine Dine Restaurant
مجموع سنوات الخبرة :16 years, 3 أشهر
ORCHID RESTAURANT 25-C- FAISAL TOWN LAHORE.PAKISTAN
Main Role:
Leading and motivating the floor team to ensure that our customers receive friendly, efficient and knowledgeable service, sales and profit figures are achieved and acting as a role model for the team.
As RGM, ensure the oversee and direct the seamless running of the operation
Ensure that efficient and effective service is delivered in a warm and hospitable manner
As RGM, work on P&L responsibility for the Restaurant, ensuring sales are maximized, margin and profit targets are achieved and statutory requirements are met
Help to recruit, lead, motivate and retain team
Implement high quality, full service restaurants along with good leadership and motivational skills Ensure to deliver training as natural leader, who is not afraid to get his/her, hands dirty also sound understanding of each facet of the business with strong financial acumen and experience in monitoring a business via a P&L.
Also work as solid operator who is highly energetic, articulate and presentable
Articulate, confident, positive, knowledgeable and friendly at all times
Work and have the ability to provide fantastic customer service and to motivate my team to do so.
As team player communicates well with colleagues
Passionate about food, service and guests well-being
High quality serving skills an understanding of financials and the ability to drive people to achieve targets. Also have expertise of Man management skills such as staff motivation, morale boosting, coaching
As GM work to control Food Rare cost along with food consumption and wastage work on food opening and closing balance sheet update and maintain store inventory and issuance. Work on to control running expense, Hr expense as well operational cost. Develop Marketing and business plan to improve Foot fall at restaurant.
Main responsibilities to deal with customers brief them all product range follow up on telephone give them brief presentation along with career consulting to make sure to join and mature sales and achieve monthly sales target with my team
To ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. Goordinate a variety of activities, whatever the size or type of the outlet; and are responsible for the business performance, quality standards and health and safety of the restaurant.
Combining strategic planning and day-to-day management activities, the role is both business-like and creative, particularly in terms of marketing and business development.
Responsibilities
As a restaurant manager follwing below which are Major:
Take responsibility for the business performance of the restaurant;
analyse and plan restaurant sales levels and profitability;
organise marketing activities, such as promotional events and discount schemes;
prepare reports at the end of the shift/week, including staff control, food control and sales;
create and execute plans for department sales, profit and staff development;
set budgets or agree them with senior management;
plan and coordinate menus;
coordinate the operation of the restaurant during scheduled shifts;
Recruit, train, manage and motivate staff;
respond to customer queries and complaints;
Maintain high standards of quality control, hygiene, and health and safety;
Possess strong interpersonal skills to effectively communicate with staff, coworkers, and general public
Work on profit and loss (P&L) statements as work on Microsoft Word, Excel, Outlook, and Point of Sale (POS) systems also have Excellent verbal communication skills work with self-motivational skills and hands-on management approach also provide impeccable service standards and attention to strong skills in organization and efficiency
Implement experience and expertise regarding managing multi-unit food service facilities
Ability to work a flexible schedule to include evening and weekend assignment
Main responsibility to managing the daily operations of restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience.
The core responsibilities include the ability to:
1. Work with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
· Oversea the dining area, supervise food and beverage service staff in accordance with operating policies that help establish excellent services.
· Schedule periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff membe
Main duties were to work on menu costing along with food consumption as well to control wastage of food follow and implement standards of Hygiene and cleanliness speed up and quality ensure of operations as well work on HR, Operations, Marketing, create Foot fall and satisfy internal and external guest to boost business in a shape of maximize foot fall Restaurant.
MASTERS OF BUSINESS ADMINISTRATION M.B.A ( MARKETING)