Ayobami Ajiboye عجيبوي

and oversee the entire restaurant operation.
• Ensuring the highest standards of food and beverage service.
•Ensures that the team adheres to set HACCP, ISO guidelines and food safety standards at all times as well as overall grooming standards.
•Ensures food meets corporate specifications on presentation and recipe
•Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
•Monitors the stocks of all beverage, material and equipment and ensures that service requirements are met.
•Monitoring sales and then writing informative reports for the restaurant owners.

•Participate in the marketing coordination and strategies along with the marketing team.
•Organize the restaurant team: their tasks, schedules and information. meetings.
•Conducts such functions as performance evaluation, coaching, counseling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
•Staff management: recruitment, training, and promoting talented personnel.
•Implement innovative strategies to improve productivity and restaurant sales.
•Making improvements to the running of the business and developing the restaurant.
•Estimate consumption, forecast requirements and maintain inventory.
•Increase or adjust staff number according to activity.
•Organize and increase the CRM and guest database.
•Monitoring complains and customer service level.
•Maximize restaurant occupancy.
• Profitability and knowledge of financial matters.
•Establishes and maintains effective employee and inter-departmental working relationships.

forecasting on the events, promotions and festivals.
•Keep a tight track on daily inventory, to run the function smoothly.
•Maintains staff by recruiting, selecting, orienting, and training employees; developing personal growth opportunities.
•Develop good relation with each guest to ensure 100 % guest satisfaction by welcoming, greeting and anticipating their needs.
•Responsible for maintaining restaurant cleaning, hygiene and HACCP control kitchen.
•Accomplishes staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results; conducting training; implementing applying systems, policies, and procedures.
•Maintains safe and healthy work environment by establishing and applying organization standards; adhering to legal regulations.
•Completes operations by developing schedules; assigning and monitoring work; gathering resources; implementing productivity standards; resolving operations problems; maintaining reference manuals; implementing new procedures.
•Controls expenses by gathering and submitting budget information; scheduling expenditures; monitoring variances; implementing corrective actions.
•Ensuring Minimum wastage and proper waste management has to be followed
•Contributes to team effort by accomplishing related results as needed.
•Responsible for proper closing credit or cash handling procedures, safety and security of restaurant.
•Generate reports at the daily, weekend and month end like P&L to track sales and profit.

Supervising the floor during meal periods to ensure that all standards and steps of service are met through all guests’ interactions.
• Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
• Observe performance and encourage improvement where necessary.
• Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
• Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.
• Move throughout the restaurant and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
• Solicit feedback from guests concerning the service and food & beverage offerings in the restaurant.
• Ensure all daily and monthly reports are detailed and submitted in a timely matter.
• Assist the restaurant manager/assistant with working closely with Marketing and Social Media Manager to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done in a timely matter.

in charge in the absence of the Manager.
•Creating of Rotas and holiday plans under Manager’s directive.
•Analysis of the monthly stock and mis en place.
•Responsible for pre-briefing duties such as waiters and