Restaurant Manager
Jones The Grocer
Total des années d'expérience :15 years, 2 Mois
Looking after 84 covers Restaurant, Retail Section, Café Station.
• Responsible for training, assigning responsibilities, periodic performance checks of staff.
• To ensure that the par stocks for all operating equipment and supplies are strictly adhered to
and that the outlet is adequately equipped.
• Ensuring strict adherence to rules and regulations established with regards to policy on
fire, hygiene, health & safety.
• Liaised closely with Baladia/ Food Authority visits to ensure compliance and assist
with records & logbooks, actively respond on requests/ questions where applicable.
• Daily monitoring of food quality, spot check/ audit on SOP compliance with regards to
food preparation and safe storage with applicable usage dates.
• Cost allocation, PNL and financial set up for
Restaurant. Business Marketing and client meeting.
• Having knowledge of designing and Opening of restaurant from the start.
• Ensuring for overall operations of restaurant in coordination with Head Chef.
• Coordinating and assisting with other departments for preparing Month end reports and
PNL.
• To ensure maintaining guest database and increase PR with guest.
Responsible for the strict adherence to rules and regulations established in regard to policy on fire, hygiene, health
Responsible for training, assigning responsibilities, periodic performance checks of staff.
To ensure that the par stocks for all operating equipment and supplies are strictly adhered to and
that the outlet is adequately equipped.
Ensuring strict adherence to rules and regulations established with regards to policy on fire,
hygiene, health & safety.
Liaised closely with Baladia/ Food Authority visits to ensure compliance and assist with
records & logbooks, actively respond on requests/ questions where applicable.
Daily monitoring of food quality, spot check/ audit on SOP compliance with regards to food
preparation and safe storage with applicable usage dates.
Cost allocation, PNL and financial set up for Restaurant.
Business Marketing and client meeting.
Having knowledge of designing and Opening of restaurant from the start.
Ensuring for overall operations of restaurant in coordination with Head Chef.
Coordinating and assisting with other departments for preparing Month end reports and PNL.
To ensure maintaining guest database and increase PR with guest.
Responsible for the strict adherence to rules and regulations established in regard to
policy on fire, hygiene, health & safety.
Responsible for training, assigning responsibilities, periodic performance checks of staff.
Assisting Food and Beverage Director in budget analysis.
Having knowledge of designing and Opening of restaurant from the start.
Responsible for overall operations of restaurant in coordination with Head Chef.
Responsible for preparing Month end reports and PNL.
Responsible for maintaining guest database and increase PR with guest.
Responsible for the strict adherence to rules and regulations established in regards to policy on fire,
hygiene, health &safety.
Responsible for menu engineering and achieving budget target with team help.
Responsible for trainings co ordination in all the outlets in F&B Service.
Adhere to Doha rule and regulations.
Meeting with Vendors and selecting them.
Giving trainings on food handling and hygiene.
Worked as a Pre -opening manager in various organization.
Responsible for overall operation of the outlets.
Dealing with the clients for any changes in the catering requirements.
Responsible for safety and hygienic environment in co-ordination with HSC officer.
Responsible for adequate supply of materials.
In charge for the arranging special requirements.
Responsible for the training of staff.
Responsible for the duty allocation and roaster of the employees.
Responsible for controlling the food cost.
Responsible for generating high profit margin for the company.
To handle the shift, to take important decisions, to look after the team and guest and achieve the company target., look after budget, capex, events and take care of in room dining and pool cafe.
• Passed 10th in 2002 from C.B.S.E Board with 77% marks.