Assistant Restaurant & Events Manager
Bin Hendi Enterprises
مجموع سنوات الخبرة :10 years, 5 أشهر
Managing a high volume restaurant & improving all controllable costs thereby maximizing financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.
Duties:
• Direct and supervise the activities of the outlet regarding sales, guest services and the product offered.
• Strive to maintain maximum sales and profitability for the outlet.
• To maintain high standards of service in compliance with management objectives.
• To maintain good relations with guests.
• Ensuring better and consistent quality of food and beverage served in the outlet.
• Implementing management policies and decisions.
• Maintain and improve staff product knowledge training, motivation and promotion.
• Maintain material and beverage inventories in the outlet.
• Controlling cost by reducing wastage of material, breakage and misusing of equipment and material in the outlet.
• Maintaining high standards of cleanliness and sanitation in the outlet.
• Welcoming and looking after VIP clients.
• Preparing various reports as required by the management.
• Ensure the outlet is properly staffed and equipment is working in order.
• Liaison with other departments and outlets.
• Staff training, scheduling and task assignments.
• Maintaining attendance records and vacation schedules.
• Attending to guest complaints in a courteous and diplomatic manner.
Financial Responsibilities:
• Opening and closing check list of the operation
• Assist the restaurant manager in reducing the cost without affecting the quality and standard of the restaurant.
• To minimize on the operating cost by using all equipment's are turned off at the end of the shift.
• To assist the restaurant manager and coordinate with recording and store items minimizing where possible to avoid expenditures.
• To minimize on operational costs such as wastage's, spillage, spoilage and breakage of the outlet.
Events
Meet group (coordinator/host (ess) prior to functions, make introductions, and ensure that all arrangements are agreeable.
Read and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest needs, buffets, action stations, etc.
Respond to and try to fulfill any special banquet event arrangements. Follow up on special banquet event arrangements to ensure compliance.
Follow all company and safety and security (policies and procedures), report accidents, injuries, and unsafe work conditions to the higher management and complete safety training and certifications.
Ensure uniform and personal appearances are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
Welcome and acknowledge all guests according to company standards anticipate and address guests' service needs.
Speak with others using clear and professional language, answer telephones using appropriate etiquette.
Develop and maintain positive working relationships with others, and support team to reach common goals. Ensure adherence to quality expectations and standards.
Duties for the Restaurant (Glass House)
• Supervising the Service of meals to patrons according to established rules of etiquette.
• Working in formal setting: Presents menu to diner, suggesting dinner courses, appropriate wines, and answering questions regarding food preparation.
• Taking orders on check in the absences of the order taker.
• Relays order to kitchen and supervises service courses from kitchen and service bars.
• Observes diners to respond to any additional requests and to determine when meal has been completed.
• Totals bill and accepts payment or refers patron to cashier.
• Monitoring the Room Service and Coffee Shop throughout service operation
• Handling the guest complaints without hesitation
• Conducting training to team members to do their job well
• Check the par stock for daily used items (food, beverage & general) to maintain the stock during service operation
• To insure no mishaps takes place during service time
• Getting feedback from the guest regarding the services provided and directing the staff to improve the service based on the feedback.
• Directly reporting to the F&B Manager on daily basis about the service operation
