Area Manager
Shawermatac
Total des années d'expérience :21 years, 7 Mois
The operation manager is responsible for managing all the branches and activities of the company and preparing and training all the workers.
Responsible for all the branch managers of the restaurant and its management and prepare monthly and weekly reportsPrepare short develop plan for (6 months) long term (more than year) show the goals of section and its look for and the work steps.Monitoring and analysis the deviation of putting plans and the reasons and the way of treatment and design the description book which do by the workers as per rules and it should be guidance.
Control of the media means of the company's activities and restaurants
Quality control and product health techniques.Supervision of branch managers and periodic meetings to guide the desired plan of actionResponsible for implementation of regulations and policy.Follow up of training the labor and training time and analysis the training resultsResponsible for follow up any efficiency breakdown and follow up the maintenance models and work to prepare all breakdowns.Responsible of monitoring the cost, quality, customer satisfaction, serve fast, working for profit and monitoring the local competitive and the work of operation of them and make the compare.Responsible of incomes shortage for not existing the operational material.Specifying quality requirements of raw materials with suppliers
Responsibilities: As a restaurant manager you’ll need to: •Take responsibility for the business performance of the restaurant; •Analyse and plan restaurant sales levels and profitability; •organise marketing activities, such as promotional events and discount schemes; •prepare reports at the end of the shift/week, including staff control, food control and sales; •create and execute plans for department sales, profit and staff development; •set budgets or agree them with senior management; •plan and coordinate menus; •coordinate the operation of the restaurant during scheduled shifts; •recruit, train, manage and motivate staff; •respond to customer queries and complaints; •meet and greet customers, organise table reservations and offer advice about menu and wine choices; •maintain high standards of quality control, hygiene, and health and safety; •check stock levels, order supplies and prepare cash drawers and petty cash Skills: You will need to have: excellent interpersonal skills for diplomatically handling staff and customers; strong written and oral English communication skills for managing business admin and personnel matters; the ability to cope under pressure since restaurant management can be challenging; good business awareness for achieving successful performance; team working skills to be able to lead a team and be a part of it; strong planning and organisational skills to run a streamlined operation; the ability to work independently and confidently to make your own decisions; problem-solving ability to resolve issues as they arise. Working hours Many restaurant managers work late evenings and weekends. Shift work and working on public holidays is also common. Overtime may be essential in some positions and it is important to be willing to work until the job is completed, whatever time that may be
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Leading Food and Beverage Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters
At The end I hope Join Your Team, i Waiting for your interview soon
Thanks®ards
Emad Hamdy
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Leading Food and Beverage Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws
At The end I hope Join Your Team, i Waiting for your interview soon
Thanks®ards
Emad Hamdy
Sonesta Hotel Cairo From 2007 To 2009 Captain
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Leading Food and Beverage Team
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Ensures and maintains the productivity level of employees.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Ensures staff understands local, state and Federal liquor laws.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Establishes guidelines so employees understand expectations and parameters.
• Monitors alcohol beverage service in compliance with local laws
At The end I hope Join Your Team, i Waiting for your interview soon
Thanks®ards
Emad Hamdy
Aida Hotel North Cost From 2002 To 2006 Assistant Restaurant manager