Mystery Shopper
GWR Consulting
Total years of experience :17 years, 9 Months
• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Participate at local food events
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees
• Training and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales
Coordinate daily Front and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Monitor monthly inventory
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
Gather customer requirements
• Plan food and beverage menus considering clients’ preferences and special requests
• Determine requirements in ingredients and set portions
• Schedule staff shifts
• Train and manage staff and kitchen personnel
• Oversee food prep and customer service
• Report on expenses
• Manage stock and place orders as needed
• Ensure compliance with health and safety regulations
• Arrange food tastings with potential customers
Preparing annual budget, scheduling expenditures, analyzing variances.
• Planning menus with chefs within the guidelines issued, estimating food costs and profits;
• Supervision of staff and allocation of duties
• Carry out staff training.
• Carry out food lost control as required
• Checking and recording of all food received, quantities of ingredients used and the number of
meals produced and served
• Carry out all clerical duties as required including all cash related duties
• Ensure kitchen cleanliness, its equipment and surround
• Ensure kitchen security, associated stores and surround.
• Ensure Food Hygiene, Health and Safety Regulations are adhered at all times.
• Ensure that Health and Safety is observed within the kitchen and report any accidents in the
kitchen or complaints regarding staff welfare.
• Report faults in equipment and request necessary day to day maintenance of premises.
• Ensure all staff working schedule and break periods.
• Be prepared to give practical help in any part of the kitchen should the need arise
• Negotiating contracts with customers, assessing their requirements and ensuring they are
satisfied with the service delivered.
• Carry out any other reasonable duties within the overall function of the