restaurant assistant manager
Claud restaurant
Total des années d'expérience :20 years, 2 Mois
Going through all BEO’s and planning all events
Supervising all events and outside catering
Creating the schedule for the team according to the event needs
Controlling all stock and bar inventory
Planning of all events and organizing the team for all day to day operation
Dealing with guest complaints assuring solutions satisfied guests
Reporting Assistant Director of Food and Beverage
Training on daily basis the team on service and knowledge
Developed a café concept with coffee from all over the world, as in Africa, Brazil, Palestine, USA and many more flavours and styles to fit every costumer
Going through all BEO’s and planning all events
Supervising all events and outside catering
Creating the schedule for the team according to the event needs
Controlling all stock and bar inventory
Planning of all events and organizing the team for all day to day operation
Dealing with guest complaints assuring solutions satisfied guests
Reporting Assistant Director of Food and Beverage
Training on daily basis the team on service and knowledge
Ensuring guest satisfaction in all events
Supervising all events and outside catering
Creating the schedule for the team
Controlling all stock and bar inventory
Planning of all events and organizing the team for all day to day operation
Dealing with guest complaints assuring solutions satisfied guests
Reporting to the assistant director of food and beverage
Supervising a shift with 8 employees bar and dinner Service
Organizing and operating outlet
Dealing with guest complaints assuring solutions satisfied guests
Ensuring stores are stocked and ready for operation
In charge of preparation of the bar and stock
Supervising up to 6 employees Lunch and Dinner Service
Organizing and operating outlet
Dealing with guest complaints assuring solutions satisfied guests
Interviewing, Hiring and Training staff
Ensuring stores are stocked and ready for operation
Supervising up to 12 employees Lunch and Dinner Service
Enforcing restaurant’s concept
Assuring service standards and knowledge
Dealing with guest complaints assuring solutions satisfied guests
Supervising up to 15 employees Lunch and Dinner Service
Developing and implementing restaurant’s concept
Dealing with guest complaints assuring solutions satisfied guests
Assuring the achievement of service standards
Serving up to 200 guest's Breakfast Lunch and Dinner Service
Responsible for all staff training as the department Designated trainer
Verifying employees’ training and service knowledge
Handling reservations and special arrangements
Serving up to 1000 guest's in special functions
Responsible for all staff training as the department Designated trainer
