Restaurant Operation Manager
TEXAS ROADHOUSE
Total years of experience :15 years, 4 Months
Casual dining western theme Restaurant specialization in steak. A unit of Texas Roadhouse Corporation USA and operates over 627 locations across the USA and Globally.
Business activities:
-Handling, managing and supervision of 82 staffs.
-Taking responsibility for the business performance of the restaurant.
- Analyzing and planning restaurant sales levels and profitability.
- Organizing marketing activities, such as promotional events and discount schemes.
- Preparing reports at the end of the shift/week, including staff control, food control and sales, staff schedule.
- Creating and executing plans for department sales, profit and staff development.
- Setting budgets and/or agreeing them with senior management.
- Planning and coordinating menus.
Front of house:
- Coordinating the entire operation of the restaurant during scheduled shifts.
- Managing staff throughout their shift and providing them with feedback.
- Responding to customer complaints.
- Ensuring that all employees adhere to the company’s uniform standards.
- Meeting and greeting customers and organizing table reservations.
- Advising customers on menu and wine choice.
- Recruiting, training and motivating staff.
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
- Maintaining high standards of quality control, hygiene, and health and safety.
- Checking stock levels and ordering supplies.
- Preparing cash drawers and providing petty cash as required.
-Identify and estimate quantities of food, beverages, and supplies to be ordered.
-Evaluate health and safety practices against standards.
-Process and analyze information when scheduling and budgeting.
-Monitor and oversee purchases, menus, staff and payroll.
-Guide, direct and train staff.
-Perform administrative activities such as scheduling, budgeting and payroll.
-communicate with customers, sales reps and suppliers.
-Schedule work hours for servers and kitchen staff.
-Resolve customer complaints about food quality or service.
-Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
-Select and create successful menu items based on many considerations and assign prices based on cost analysis.
-Maintain budget and employee records, prepare payroll and pay bills or monitor bookkeeping records.
-Meet with sales representatives to order supplies such as tableware, cooking utensils and cleaning items.
FOOD & BEVERAGE SERVICE
House keeping and Front Office