Assistant Restaurant Manager
Afkar Holding
Total des années d'expérience :15 years, 9 Mois
Ensure that the restaurant meets its service and sales objectives
Supervise and direct the activities of the staff to make sure that the customers have a pleasant experience
Monitoring the quality of food prepared in the kitchen
Handling the end of month inventory and following up the direct supplies
Formulate work schedules on a weekly basis and assign the duties for each
Ensure that the restaurant meets its service and sales objectives
Supervise and direct the activities of the staff to make sure that the customers have a pleasant experience
Monitoring the quality of food prepared in the kitchen
Handling the end of month inventory and following up the direct supplies
Formulate work schedules on a weekly basis and assign the duties for each team member
Handling guest complaints and take the corrective action to ensure the guest’s satisfaction
Maintaining and controlling the food and personal safety procedures
Conducting daily briefings and meetings with the fellow members
Entering on daily basis the attendance sheet
10. Conducting on job training for the new and current staff
11. Ensuring that all the security points are met
12. Perform the cash out at the end of the day
•Mövenpick Hotel & Resort Beirut
Headwaiter in Hemingway’s
Conducting on job training
3. Monitoring the service sequence
4. Co-ordination with team
5. Taking care of the equipment and fixed assets in the outlet
6. Ensuring that the bar display is well presented
7. Following up the daily consumption and the monthly inventory
8. Conducting daily cigars inventory and maintaining their quality
Organization of the outlet
Conducting on job training
Monitoring the service sequence
Co-ordination with team
Taking care of the equipment and fixed assets in the outlet
Cleanliness of the outlet
7. Proper handling of equipment and machines
8. Staff distribution to duties, sections
9. Assisting in the service
10. Assisting in welcoming the guest
11. Assisting in reservation handling
12. Ensuring that all side station are set as per service needs
13. Proper guest interaction
14. Ensuring that quality of service is met the standard
15. Solving conflicts with team
16. Conducting daily briefings and meetings with team
17. Controlling beverage inventory and setting needed stock
18. Coaching
Capacity 1800pax serve international cuisine
Responsible of the assignment of tasks to Staff on daily basis
Planning & organizing the daily operation
Monitoring & controlling the beverage requisition and inventory on daily basis
Implementing & Conducting Training Programs according to Staff needs
Responsible for cash and billing
Handling the service and set ups according to the company standard
Setting up the Mini Bars in the rooms for the arrivals and guest in house
Serving Amenities to the room on daily basis
Experience
•English good read, spoken, and written. French basic and Arabic native language Languages
•Available upon request References