Restaurant Manager
Le Royal Hotel
Total years of experience :12 years, 10 Months
- Menus by Consulting with Chefs; Estimates Food Profits; Submit New Menus to Cost Department and Follow up till Printing and Implement.
- Control Costs by Reviewing Portion Control Quantities of Preparation; Minimizing Waste; Ensuring High Quality of Preparation. Control Over Time and Monitor Labor Cost.
- Meets Restaurant Financial Objectives by Forecasting Requirements; Preparing an Annual Budget; Scheduling Expenditures; Analyzing Variances; Initiating Corrective Action.
- Achieve Restaurant Operational Objectives by Contributing Information and Recommendations to Strategic Plans and Reviews; Preparing and Completing Action Plans; Implementing Production, Productivity, Quality, and Customer Service Standards; Resolving Problems; Completing Audits; Identifying Trends; Determining System Improvements; Implementing Change.
- Orienting, Training, Assigning, Scheduling, Coaching, Counseling, and Disciplining Employees; Communicating Job Expectations; Planning, Monitoring, Appraising, and Reviewing Job Contributions; Panning and Reviewing Compensation Actions; enforcing Policies and Procedures.
- Avoids Legal Challenges by Conforming to the Regulations of Ministry of Health Kuwait, MOL and Chamber of Commerce.
- Maintains Safe, Secure, and healthy Environment by Establishing, Following, and Enforcing Sanitation Standards and Procedures; Complying with Legal Regulations; Securing Revenues; Developing and Implementing Disaster Plans; Maintaining Security and Sprinkler Systems; Maintaining First Aid Boxes.
- Maintains Ambiance by Controlling Lighting, Background Music, Linen Service, Glassware, Dinnerware, and Utensil Quality and Placement; Monitoring Food Presentation and Service.
- Updating Employees with New Company Policies, While Conducting Daily Briefings.
- Update Guest Data Base with Hostess or Assign an Assistant Manager.
- Monitor Hotel Occupancy, Communicate with Front Office Management for Group Set Menus and Buffets.
Dignity and a Sense of Pride and Satisfaction in Job Responsibilities.
- Work Cooperatively With Other Internal Guests.
- Have A Good Organizational Ability And Could Working Under Pressure.
- Full incharge of Orchid Restaurant & Room Service and Other F&B Outlets When the Manager of the Outlet is Day Off.
- Focusing in Budget and Revenue of F&B Department.
- Train the Staff For SOP and Training Programs.
-Organizing with Amwaj Catering Respective Company and AGOC (Arab Games Organization Comettie) to Make a Plan for Everything to Success this Event.
- Train the Staff for the Task What They Have to do According by the Position of Each Other of Our Team Members.
- Coordinate with AGOC Management to Deliver an Excellent Service to the Client.
- Coordinate with Amwaj catering Management of Service Time and Setup Plan for 3 Meal Period Daily as Well as the Lounges for Coffee Break.
- Making the Daily Report and Submitted to Operation Manager.
Dignity and a Sense of Pride and Satisfaction in Job Responsibilities.
- Work Cooperatively With Other Internal Guests.
- Have A Good Organizational Ability And Could Working Under Pressure.
- Enhances Department and Organization Reputation by Accepting Ownership for Accomplishing New and Different Requests; Exploring opportunities to Add Value to Job Accomplishments.
- Implementing, Follow up Assign Assistance and Check on Daily Basis Check List, Customer Complaint Report.
- Strictly Follow the Void Policy Implemented by the Company.
- Focusing in Budget and Revenue of F&B Department.
- Train the Staff For SOP and Training Programs.
Member of the Pre Opening Team.
- Restructuring of Operational Aspects.
- Delivering Exceptional Service with Passion and Dedication.
- Offering Truly and Elegant Personalized Service.
- Dignity and a Sense of Pride and Satisfaction in Job Responsibilities.
- Providing An Exceptional Level Of Service That Is Consistently Excellent.
- Helpful Through Training, Feedback and Guidance.
- I Am An Extremely Determined Individual Focused On Developing My Career In The Hospitality Industry.
- Member of the Pre Opening Team.
- Escorting As Many Possible V.I.P Guests.
- Devolve and Assist With the Training Activities and Follow Up the Training Programs.
- Responding Properly In Any Hotel Emergency or Safety Situation.
- Communicate and Liaising With Other Respective Departments.
-Working through Team and High Level of Communication.
- Involved In Handling Guest Complaints.
- Fire Warden in Our Staff Accommodation.
Graduation good