Restaurant Manager
Chilli cafe restaurant
Total des années d'expérience :11 years, 7 Mois
Recruiting, training and supervising staff. Agreeing and managing budgets. Creating staffing rotas. Planning menus. Ensuring compliance with licensing, hygiene and health and safety legislation. Promoting and marketing the business. Overseeing stock levels and ordering supplies.
Key responsibilities: Effectively Coordinated daily restaurant management operations, resulting in productivity and higher levels of customer satisfaction. Maintain the P&L. to focus on marketing business strategy. Monitored the dining room and made seating changes as necessary, and addressed any customer concern or wishes appropriately. Interviewed, hired, and counseled Qualified waitstaff and kitchen staff. Appraised staff performance and provided constructive feedback to improve overall productivity.
Altered the menu based on seasonal offering and customer feedback. Daily to follow health safety, SOP, s &HACCP standards, To follow monthly, daily, weekly inventory report managing, Always monitoring brand quality, menu price, cost & wastage controlling. Collaborate with vendor supplier, and create staff vacation plan, To focus staff duty Rota, checklist and all the paper works, Resolve customer complain in protective manner. Ensure management of daily cash accounting.
Marketing and selling conference and banqueting facilities. Scheduling reservations and Operating the facilities profitably. Planning well so each event runs smoothly. Checking all bills are paid on time. Briefing staff and checking the room set-up before the event Ensuring the room is turned around, ready for the next event
Supervise and co-ordinate activities of staff who prepare and portion food. Ensure food service and quality control. Maintain records of stock, repairs, sales and wastage. and staff alocating.
Key responsibilities: Supervise and co-ordinate activities of staff who prepare and portion food. Ensure food service and quality control. Maintain records of stock, repairs, sales and wastage. and staff alocating.
Responsible for operating F&B outlets assigned to him/ her.
Role & Responsibilities
Monitoring & ensuring F & B service operations are running smoothly.
Organizing duty roster of service staff.
Cost control, inventory, Training
Maintaining SOP for quality.
Should able to introduce innovative ideas for generating targeted sale
Guest interaction, menu planning.
Addressing guest requirement and reaching to them.
Key responsibilities: Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service. Work on the floor or in the kitchen, wherever needed, to ensure smooth operation. Act as supervisor in the absence of a chef, including managing payroll and attendance. Assists in the ongoing training of staff and provides any necessary feedback.
courses: Ms office,telly ERP9,HTML,C language,Photoshop, graphics design. ● Complated course WORDPRESS designing. ● Complated course DIGITAL MARKETING .
BSc
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