حازم محمد حسين محمد الأبجي -الدخاخني

مديرعام للأغذية والمشروبات في فيرست للمطاعم

• مصر - القاهرة
• أشغل هذه الوظيفة منذ يونيو 2005

Responsibilities
Tasks carried out by restaurant managers vary depending on the type of restaurant, but usually include:

Business activities:

Taking responsibility for the business performance of the restaurant.
Analysing and planning restaurant sales levels and profitability.
Organising marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and/or agreeing them with senior management.
Planning and coordinating menus.
Front-of-house:

Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company's uniform standards.
Meeting and greeting customers and organising table reservations.
Advising customers on menu and wine choice.
Recruiting, training and motivating staff.
Organising and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:

Maintaining high standards of quality control, hygiene, and health and safety.
Checking stock levels and ordering supplies.
Preparing cash drawers and providing petty cash as required.
Helping in any area of the restaurant when circumstances dictate