Restaurant Manager
AURA HOSPITALITY
Total years of experience :16 years, 4 Months
Gymkhana - Katara hills - LXR Hilton (Pre-opening team)
La Casa - Maysan - LXR Hilton (Pre-opening team)
- Determines training needed to accomplish goals, then implements plan.
- Interviewed candidates to select and enlarge the team
- Pre-opening preparations
- Monitoring staff performance
- Creating staffing rota
- Overseeing stock levels and ordering supplies
- Handling customer enquiries and complains
- Maintain standards
- Assists servers on the floor during peak periods in simulation phase
- Strives to ensure guest and employee satisfaction while maintaining the operating budget
- Delivering superior food and beverage service and maximizing customer satisfactions.
- Control operational cost and identify measures to cut cost
- Improving operational management system process and best practice
- Examine financial data and use them to improve profitability
- Manage budget and forecast
- Perform quality control
- Find ways to increase quality of customer service
- Menu engineering
- Costing and pricing
- Inspiring and motivating employees to perform at their best through positive encouragement
- Handle discipline and termination of employees as needed and in accordance with company policy
- Coordinate with other support department such as finance and purchasing to ensure successful production operation
- Negotiate with suppliers to get the best price and follow up on any delayed delivery
- Overall stores maintenance and follow up.
- Understand requirement and client expectation for each event.
- Plan and organize event in accordance with financial and time restrain.
- Negotiate with vendors to get the best offers.
- Manage all event setups.
- Maintain event budget.
- Hire the personnel.
- Conduct final check at the event’s day to make sure everything meets the standards and client’s requirements.
- Monitor the event flow and act quickly to resolve any unexpected problem.
- Evaluate event success.
“Humble burgers, The kitchen, Proper sliders,
. Chubby balls, Junkyard”
Hiring, promoting, demoting, personal appraisal.
* Play a significant role in long-term planning, including an initiative geared toward operational
excellence.
* Weekly spot check of ordering and receiving process.
* Oversee overall financial management, planning, systems and controls, lost and prevention, periodic
inventory.
* Invoicing to funding sources, including calculation of completed units of service.
* Direct maintain equipment and machineries with the maintenance suppliers.
* Payroll management.
* Regular meetings with the owners.
* Coordinate and supervise the operations of all the company's department "Origami, I-play and Origami
on the move".
* Meet up with the cost controller.
* Weekly spot check over all the outlets including weekly food audit report to the owners.
* Checking food quality and follow up personal hygiene, food safety.
Oversee and manage all areas of the restaurant.
* Ensure that guest service meets company standards and customer satisfaction is maintained.
* Implement the menu engineering.
* Respond to customer complaints, taking appropriate action to solve the problem.
* Closely monitor the safety of the restaurant guests and staff through execution of food safety and
restaurant safety standards and guidelines.
* Lead all financial areas including sales growth, cost management, and profit growth.
* Have a good working knowledge of all equipment and efficiently takes care of preventative
maintenance.
* Meet up with the cost controller.
* Follow up on guest special request such as large party reservations and birthday.
* Maintain the standards as per the standard operating procedures.
* Interview, hire, promote and demote the staff.
(Awarded the 35th golden award for tourist, hotel and catering industry in 20 of
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