Restaurant assistant manager
Al Tayer
Total des années d'expérience :12 years, 4 Mois
Managing daily restaurant operations
Keeping team on target
Adhering to company policy
Planing, coaching, directing team for good practices
Motivating team to achieve the best of their capabilities
Deciplin and coaching performances
Managing the FOH files for the staff
Leading and motivating team
Caching the hygiene practices as per the comapby and Dubai municipality standard as a certified PIC
Respond to incoming calls, emails and other message from customers and give them the right answers and directions
Give accurate direction and support to team leaders to facilitate successful completion of organization’s targets and performance goals Carefully identify problems that might arise from operations with the use of ethical procedures and professional judgment
Make use of proven business techniques in the identification of lapses and loop holes in the organization’s customer service department and recommend better strategies that will yield better results
Use expertise to build strong healthy relationships with clients, convince them of all benefits of doing business with the organization and create an open and accessible communication rout for free flow of information Intimate employees with the rules and regulations of the organization in order to enable them work in accordance with acceptable standards as this will affect their level of productivity and performance
Liaise with other trainers/training departments to ensure that employees are very knowledgeable about work ethics and latest trends obtainable in the business market to obtain better results
Serves as mediator between customers and clients in cases of disputes which may arise in the course of business transactions,
Trainings and courses attended
❖ Boarding training
❖ Check-in and baggage acceptance training
❖ Aviation security training
❖ Excellence in service; providing superior customer service
❖ Dangerous good for passenger handling
❖ Online-emirates specific information system protection, information security
❖ Business excellence: the fundamentals of quality
❖ Examining travel documents
❖ Performance matter
❖ Fatigue and shift work
* Assistant Restaurant Manager
JOB ACCOUNTABILITIES: Leading team members and co-workers for better achievement
Implementing the leadership quality to assign tasks and responsibilities for the operation requirement
Continuous training in order to achieve result of better knowledge staff providing the excellent customer service
Monitoring the staff and coaching each and every one view of his needs in growing
Good motivation strategy to keep good spirits of work and productivity
Better communication skills and solving problems on the spot
Monitoring the sales and making strategy for more income by creation the promotional services
Trainings and courses attended
❖ Leadership skills training
❖ Supervisory skills training
❖ First aid training
❖ Hygiene Certificate and applicant
❖ Guest relations training
❖ Micros and network courses.
❖ Product knowledge training
❖ Hospitality English training: ❖ Sales /Marketing Training (Advance Business Concept, DUBAI
AL RAHA BEACH HOTEL
Restaurant Supervisor
job accountabilities:
❖ Keeping high level of standard
❖ Ensure that Local SOP is followed
❖ Leading to tasks and responsibility to achieve
❖ Continuous training for guideline
❖ Understand the business in terms of target
Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews;
preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Meets marketing and sales financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Determines annual and gross-profit plans by forecasting and developing annual sales quotas for regions; projecting expected sales volume and profit for existing and new products.
analyzing trends and results; establishing pricing strategies; recommending selling prices; monitoring costs, competition, supply, and demand.
Accomplishes marketing and sales objectives by planning, developing, implementing, and evaluating advertising, merchandising, and trade promotion programs; developing field sales action plans.
Improves product marketability and profitability by researching, meetings, identifying, and capitalizing on market opportunities; improving product packaging; coordinating new product development.
Sustains rapport with key accounts by making periodic visits; exploring specific needs; anticipating new opportunities.
Provides information by collecting, analyzing, and summarizing data and trends.
Protects organization's value by keeping information confidential
Agrees weekly, any special event menus compiled with the Catering Manager
Supports the Catering manager in carrying out food safety risk assessments; implements and reviews regularly, the food safety management system with effective controls, at identified critical points and throughout the food handling processes.
Supports the Catering Manager in ensuring that all catering staff, are adequately trained to perform their duties to the required standard and ensures that each member of staff is fully aware of their individual responsibilities under food hygiene and health and safety legislation.
Contributes to the appraisal of each member of the catering staff in the performance of their duties to ensure that an efficient and cost-effective catering service is provided.
Assists in the formal annual appraisal of individual job performance, and such interim appraisals as may be necessary, with each member of staff
Maintains and rotates appropriate stock levels of consumable and no consumable items necessary in providing the catering services and to maintain high standards of cleanliness and hygiene at all times.
Assists in the appropriate training of catering staff as required according to the requirements of theoretical and practical elements of their training courses.
Attends periodic review meetings, as required by Hotel, to ensure that the banquet and catering services are fully meeting the requirements. Modifies and adjusts the services as necessary. Puts forward positive suggestions to enhance and/or improve the efficiency and cost-effectiveness of the services.
Assists the banquet and Catering manager in formulating future catering policy by submitting recommendations and proposals together with the service implications of implementation.
Undertakes from time to time such other duties in relation to catering as may be assigned by the Catering manager.
06th Oct2003- 22 Feb 2004: Beach Club Agadir, Morocco, kitchen.
26th June2003-26th July2003: Amadil Beach Hotel Agadir, Morocco,
Guest services Agent.
17th Mar2003-01st June2003: Amadil Beach Hotel Agadir Morocco.
Reception, and Butler services
