Restaurant Manager
Intercontinental Hotel Group
Total des années d'expérience :13 years, 6 Mois
•Manage all day dinning more than 400 cover daily
•Taking responsibility for the business performance of the restaurant.
•Analyzing and planning restaurant sales levels and profitability.
•Service standards are followed
•Organizing 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.
•Preparing weekly roaster.
•Achieves restaurant operational objectives by strategic plans and its systematic reviews and implementing production quality, and customer-service standards and determining the loopholes and make necessary improvements and implement change
•Creating and executing plans for department sales, profit and staff development.
•Setting budgets and agreeing them with head of management.
•Planning and coordinating menus.
•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.
•Ensuring that all employees
•Meeting and greeting customers and organizing table reservations.
•Advising customers on menu and wine choice.
•Recruiting, training and motivating staff.
•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 and ordering.
•Preparing cash drawers and providing petty cash as required.
•Helping in any area of the restaurant when circumstances dictate.
•Assist in the recruitment and training of F&B Colleagues
•Assist in the identification of training needs and the development of a training plan. Provide coaching and conduct training for all reporting Talent to ensure that service standards are followed