restaurant menager
Restaurant ''Park""
Total years of experience :5 years, 5 Months
Overall responsibility for all food and beverage services including dining room, bars, alternative food outlets and buffet operations.
Creates, schedules and oversees procedures for Head Waiters and Assistant Manager.
Assigns and rotates waiter stations
Arranges table assignments and handles dining adjustments requested by guests.
Works closely with the Executive Chef to create and maintain good relations between the Galley and the rastaurant staff and to provide quick, efficient service, in order to avoid food waste and prevent negative comments from the guests.
Provides the Executive Chef with immediate feedback on guest’ appreciation for food.
Oversees bar service in cooperation with the Head Bartender and participates in training programs in an effort to improve sales in the bars.
Oversees daily work duties and schedules, monitors and minimizes overtime while evaluating work performance for all restaurant staff.
Monitors special requests, diets and events such as birthdays and anniversaries.
Ensures that training for restaurant staff is implemented and maintained.
Responsible for meeting/exceeding the budget for the revenue/sales of wine/beverages in all areas supervised.
Ensures that payments of tips/wine sales are properly accounted and signed for.
Responsible for public relations with guests.
Oversees that the highest level of sanitation is maintained throughout the areas supervised.
Accountable for the appropriate handling of all equipment and supplies within area of responsibility in an effort to minimize breakage, loss and theft, as well as to maintain adequate inventory of materials necessary to provide and excellent level of service.
Maintains a very high profile, high morale and motivation in spirit among the staff.
Supervise all Waiters, Junior Waiters, Buffet Stewards, and Assistant Buffet Stewards working in the assigned area within the assigned section.
Oversee staff in all areas assigned by Maitre d’ Hotel. Ensure all objectives, including passenger satisfaction, are successfully met.
Assist during Food and Beverage service and take responsibility for maximizing revenue.
Responsible for Special Services gift orders for wines/champagnes, diets and special events.
Assists the Maitre d’ Hotel in performing culinary demonstrations, wine tasting, champagne waterfall and/or any other functions as instructed by the Maitre d’ Hotel.
Oversee that table settings and all equipment are used in the correct way.
Ensure that staff are familiar with the content of menus, wine list, and food and wine pairing.
Responsible for training and motivating staff in Food and Beverage
Review the progress of Waiters, Junior Waiters, and assists the Maitre d’ Hotel to prepare performance evaluations.
Overall responsibility for assigned sections.
Responsible for ensuring that all bar checks are processed, indicating cabin number and guest name.
Assist the Maitre d’ Hotel in maintaining adequate operational inventory of all materials necessary to provide the level of service in accordance with company standards.
Maintain a very high profile at all times and be accessible to assist with guest and employee problems.
Provide the Maitre d’ Hotel with immediate feedback on passengers’ appreciation of service for food and beverage.
Maintain high morale among staff.
Ensures Dining Room staff introduces themselves as per standard dining room procedures.
Responsible for ensuring waiters understand their prime responsibility to make the sale and take the beverage orders.
Responsible for ensuring each waiter will pre-sell wine during lunch for dinner and at dinner for the next day.
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