outlet manager
شركة الشرق الاوسط للتموين والمطاعم
مجموع سنوات الخبرة :17 years, 0 أشهر
1. Effectively recruit, manage and mentor allbranches supervisors. Employ a hand-on management style as necessary to assist in delivering results.
2. Initiate and effectively execute company strategies, programs and promotions.
3. Maintain regular and effective communication with all direct reports; and with senior level management.
4. Check and monitor that banking deposits are being made on a regular basic.
6. Ensure that all branches know and can prepare beverages on the menu in an effective manner, while demonstrating efficiency and minimal waste of product.
7. Ensure that all branches team members are knowledgeable and can speak to beverage descriptions, company mission, and how donations are used.
8. Ensure team members adhere to operational compliance requirements (beverage recipes, cleanliness & organization, food safety, dress code.)
9. Set sales and unit goals, monitor progress to assist in branch team success.
10. Reviews branch environments and identifies opportunities for improvement in order to provide coaching to the cafe management team to take action and achieve operational goals.
11. Recognize good efforts, celebrate successes.
12. Effectively communicate and delegate key responsibilities and practices to the branch management team to ensure consistency and smooth flow of operation from branch to branch .
13. Ensure consistent Exceptional delivery of the customer experience. Follow up consistently to ensure accountability.
14. Communicates clearly, concisely and accurately in order to ensure effective operations in all branches.
15. Provides constructive feedback, input and alternate suggestions when necessary to assist in achieving success.
17. Promote a ‘Pay it Forward’ work environment and ‘Tell, Show, Do’ method of training.
19. Manage the business by exhibiting the core values of the company.
20. Build a strong productive relationship with the leadership and employees in businesses where we are located
Monitor daily restaurant performance and prepare daily and weekly reports, analyzing and planning restaurant sales levels and profitability
- preparing reports at the end of the shift/week, including staff control, food control and sales, assets and machines, inventory, Incidents
- creating and executing plans for sales, profit and staff development, setting budgets and/or agreeing them with senior management
- planning and coordinating menus
- coordinating the entire operation of the restaurant during scheduled shifts, managing & motivating staff and providing them with feedback
- Maintain customer records and attend and resolve customer complaints, meeting and greeting customers and organizing table reservations
- advising customers on menu and beverage choice
ensuring that all employees adhere to the company’s uniform standards
- Provide training in continuous basis to develop staff skills and performance
- organizing and supervising the shifts of kitchen, waiting and cleaning staff
- maintaining high standards of quality control, hygiene, and health and safety
- checking stock levels & Forecast the kitchen and dining needs with the manager and make the requisition accordingly
- preparing cash drawers and providing petty cash as required
Maintaining service tools, equipments and restaurant assets
- Follow up on maintenance work (Corrective, Preventive)
• Managing the operation and reporting to the F&B Manager any relevant info.
• Responsible for the schedule, attendance report, Training plan.
• Controlling an accurate logbook with guests and staff comments.
• Checking Competitors, and other organizations, for any changes or any new concept, to keep up with any market changes and new updates.
• Responsible for all the staff, equipment, quality of service, guest satisfaction, and safety.
• Implementing new standards and concepts into the restaurant operation.
• Assuming responsibilities for revenues, expenses, and controlling costs.
• Assuming responsibilities for recruiting employees, building an efficient team of employees delivering standard service, preparing new promotions for the outlet, training employees to implement new standards.
• Managing the operation and reporting to the F&B Manager any relevant info.
• Responsible for the schedule, attendance report, Training plan.
• Controlling an accurate logbook with guests and staff comments.
• Checking Competitors, and other organizations, for any changes or any new concept, to keep up with any market changes and new updates.
• Responsible for all the staff, equipment, quality of service, guest satisfaction, and safety.
• Implementing new standards and concepts into the restaurant operation.
• Assuming responsibilities for revenues, expenses, and controlling costs.
• Assuming responsibilities for recruiting employees, building an efficient team of employees delivering standard service, preparing new promotions for the outlet, training employees to implement new standards.
• Managing the operation and reporting to the F&B Manager any relevant info.
• Responsible for the schedule, attendance report, Training plan.
• Controlling an accurate logbook with guests and staff comments.
• Checking Competitors, and other organizations, for any changes or any new concept, to keep up with any market changes and new updates.
• Responsible for all the staff, equipment, quality of service, guest satisfaction, and safety.
• Implementing new standards and concepts into the restaurant operation.
• Assuming responsibilities for revenues, expenses, and controlling costs.
• Assuming responsibilities for recruiting employees, building an efficient team of employees delivering standard service, preparing new promotions for the outlet, training employees to implement new standards.
• Managing the operation and reporting to the F&B Manager any relevant info.
• Responsible for the schedule, attendance report, Training plan.
• Controlling an accurate logbook with guests and staff comments.
• Checking Competitors, and other organizations, for any changes or any new concept, to keep up with any market changes and new updates.
• Responsible for all the staff, equipment, quality of service, guest satisfaction, and safety.
• Implementing new standards and concepts into the restaurant operation.
• Assuming responsibilities for revenues, expenses, and controlling costs.
• Assuming responsibilities for recruiting employees, building an efficient team of employees delivering standard service, preparing new promotions for the outlet, training employees to implement new standards.
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