Restaurant Operation manager i
Taheen for Food , inc
Total des années d'expérience :18 years, 9 Mois
Responsible for 3 different restaurants, one of them brand new concept and new opening .
setting budgets, establishing high level of customer services and food quality and food safety and inforce HACCP standards in all restaurants.
hiring staff and doing a training and annual vacation plans .
managing all F&B operations and for delivering an excellent guest experience. forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement and reduce food cost and food waste, customer relationship and engage.
managing all F&B operations and for delivering an excellent guest experience. forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.
managing all F&B operations and for delivering an excellent guest experience. forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement and reduce food cost and food waste, customer relationship and engage.
take responsibility for the business performance of the restaurant; analyse and plan restaurant sales levels and profitability; organise marketing activities, such as promotional events and discount schemes; prepare reports at the end of the shift/week, including staff control, food control and sales; create and execute plans for department sales, profit and staff development; set budgets or agree them with senior management; plan and coordinate menus; coordinate the operation of the restaurant during scheduled shifts; recruit, train, manage and motivate staff; respond to customer queries and complaints; meet and greet customers, organise table reservations and offer advice about menu and wine choices; maintain high standards of quality control, hygiene, and health and safety;
Responsible for the operations within the Restaurant, staffing and roster, stock and inventory control, training staff, guest relations, food hygiene and health and safety standards within the restaurant. To establish and maintain high standards of quality service, guest relations and meet the required revenue target within the respective restaurant.
Responsible for the operations within the Restaurant, staffing and roster, stock and inventory control, training staff, guest relations, food hygiene and health and safety standards within the restaurant. To establish and maintain high standards of quality service, guest relations and meet the required revenue target within the respective restaurant.
Responsible for the operations within the main restaurant & lobby, staffing interviews & hiring, inventory control, training staff, guest relations, food safety & personal hygiene standards within the outlets. To maintain high standards of quality service, guest relations and meet the required revenue target within the respective outlet.
to insure efficient functioning in my successful restaurant & be involves in the operation more than just customers coming in the door and spending money. give the proper training for the employees and it should be incentive training and work diligently to satisfy both customers and store sales figures alike. responsible for the store Inventory counts it must match usage reports, cash drawers must balance and to control the whole operation in order to maintain efficiency and productivity. plus to be in-charge for employee Rota, Salary increments, recommendation. and set the restaurant goals and put the action plan to reach this goals
responsible for all catering menu engineer, design and fixing .
catering sales, out side catering setup and increase sales .
Playing the role of the manager with the following Tasks with direct supervision from the Food & Beverage manager :
insure efficient functioning in my successful restaurant & be involves in the operation more than just customers coming in the door and spending money. give the proper training for the employees and it should be incentive training and work diligently to satisfy both customers and store sales figures alike. responsible for the store Inventory counts it must match usage reports, cash drawers must balance and to control the whole operation in order to maintain efficiency and productivity. plus to be in-charge for employee Rota, Salary increments, recommendation. and set the restaurant goals and put the action plan to reach this goals .
oversee the day-to-day operations of dining facilities. This includes the training and management of staff, the procurement of services and inventory, and providing excellent customer service.
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☒ (2008) Hotel Management Diploma, American Hospitality Academy (AHA) South- Carolina State, United State of America.
☒ (2002-2006): Bachelor Degree in Hotels Management, from Jordan Applied University of College for Hospitality and Tourism Education with an average of (3.76) and rating (Excellent), Amman -Jordan.