Francis Fernandes

Since I was part of Pre-Opening of restaurant, I was assigned to build up restaurant on high heights.
Taking care of restaurant and help to maximize the sales.
Work as a team and providing timely high quality customer focused services
Carry out stock management and store operation processes to help minimize risk and costs.
Follow ups on guest remarks and working for the betterment of the restaurant
Manage staffs working scale and progress.
Employee briefing on company policy, bonus program recommendation and coordination.
Employee performance evaluation with the department head.
Monitor Waiter /Waitress and their training.
Purchase, Inventory.
Take responsibility for the business performance of the restaurant.
Analyse and plan restaurant sales levels and profitability.
Prepare reports at the end of the shift/week, including staff control, food control and sales report.
Set budgets and/or agreeing them with senior management.
Plan and coordinate menus in consultation with Ops Manager.
Coordinate the entire operation of the restaurant during scheduled shifts.
Manage staff and provide them with feedback.
Make sure all staff maintains specific brand standards for guest service.
Check in with guests to ensure satisfaction.
Respond to customer complaints when required.
Ensure that all employees adhere to the companys uniform standards.
Know the menu inside out, including ingredients, tastes and prices.
Organize and supervise the shifts.
Check stock levels/Inventory control and order supplies.
Ensure quality standards including food quality to Brand Standards are maintained in the kitchen.
Ensure adequate communication is retained between kitchen and floor staff.
Maintain high standards of safety and security policies and procedures, quality control, hygiene, Health and safety. Ensure all maintenance concerns in the restaurant are reported, quotes are found, and issues are fixed as soon as possible. Help in any area of the restaurant when circumstances dictate.