Fathi Mkada

Overseeing daily operations, ensuring customer satisfaction, managing staff, and guaranteeing compliance with safety and quality standards. Responsibilities include scheduling work, assigning tasks, handling customer complaints, monitoring inventory, and coordinating with senior management.

Supervising Daily Operations: Ensuring the smooth flow of work in the restaurant throughout the entire shift, from start to finish.

Managing Staff:

Assigning tasks to the team.

Organizing work schedules and setting arrival and departure times.

Training and mentoring new and existing employees.

Motivating the team and creating a positive work environment.

Ensuring Service Quality:

Monitoring the quality of food and service provided to customers.

Handling and resolving customer feedback and complaints professionally.

Adhering to Safety and Quality Standards:

Ensuring compliance with hygiene and food safety standards.

Ensuring the maintenance and repair of restaurant equipment and coordinating with management regarding this.

Managing Inventory and Reporting:

Monitoring inventory and ensuring the availability of necessary operating materials.

Providing periodic reports to senior management on restaurant performance and needs.

Restaurant Supervisor

The head waiter oversees their section of the restaurant to ensure exceptional customer service, manages the waitstaff team, and supervises daily operations such as greeting customers, taking orders, and directing staff. They are also responsible for resolving customer complaints, maintaining a positive work environment, and ensuring the highest levels of hospitality and customer satisfaction.

Managing daily operations, supervising and training staff, ensuring service and food quality, handling customer interactions and resolving issues, coordinating schedules, monitoring inventory and cleanliness, and preparing necessary reports. The primary goal is to ensure smooth workflow and customer satisfaction.

Greeting Customers: Welcome and greet customers upon arrival.

Guiding Customers: Escorting and directing customers to their assigned table.

Taking Orders: Presenting the menu to customers and accurately taking their orders.

Serving Food and Beverages: Transporting orders to the kitchen and serving drinks and dishes to customers.

After-Order Service: Monitoring the meal's progress, ensuring customer satisfaction, and fulfilling any additional requests.

Settling the Bill: Presenting the bill to customers and collecting the required payment.

Cleaning Tables: Removing empty plates and utensils, cleaning, and setting the table in preparation for new customers.

Other Tasks: These may include answering customer inquiries about the menu or special offers and handling telephone reservations.

Customer Service:

Greet and welcome customers upon entering the restaurant.

Guide them to their tables and present the menus.

Answer their questions about the dishes and offer recommendations.

Order Taking and Serving:

Accurately record customer orders, whether through the point-of-sale system or manually.

Communicate with the kitchen to ensure order fulfillment.

Serve food and beverages to customers promptly.

After-Order Service:

Check customer satisfaction and ensure everything is in order.

Prepare bills and process payments.

Clean tables after customers leave and prepare them for new customers.

Other Responsibilities:

Maintain the cleanliness and orderliness of the work area and dining room.

Be prepared to work under pressure during peak hours.

Cooperate with other team members to ensure smooth operations.