ابراهيم حمدته

Responsibilities:
• Manage and oversee the entire restaurant operation
• Deliver superior guest services
• Ensuring guest satisfaction
• Plan and develop guest loyalty programs
• Plan new and update existing menus
• Plan and develop the overall restaurant marketing strategy
• Respond efficiently to customer questions and complaints
• Organize and supervise shifts
• Manage and lead staff
• Hire new employees
• Training and evaluate staff performance
• Estimate consumption, forecast requirements and maintain inventory
• Manage restaurant supplies
• Control costs and minimize waste
• Nurture a positive working environment
• Monitor operations and initiate corrective actions
• Implement innovative strategies to improve productivity and sales

• Help restaurant meets service, sale and profit objectives
• Inventory controlling with food cost checking.
• Oversee employee work in front and back of the house to ensure compliance with company policies, regulation and food safety guideline
• Complete restaurant opening and closing procedures and manages deposit
• Produce monthly reports detailing sales trends and forecast
• Assist the branch manager in ensuring the training of new associates, formulating working schedule
• Maintaining good customer relation and satisfaction
• Cash control procedures
• Complete accounting and administrative reports as required
• Perform duties and assignment as required
• Delivering the great image of service we trained to show
• Payroll calculating

Organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security
• Planning and working to budgets, maximizing profits and achieving sales targets
• Recruiting new staff, training and developing existing staff
• Motivating and encouraging staff to achieve targets, coordinating staff scheduling;
• Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
• Handling customer complaints and queries
• Ensuring the great service well maintained
• Payroll calculating
• Petty cash handling, and applying the standards as required

Take responsibility for the business performance of the restaurant;
• Analyze and plan restaurant sales levels and profitability
• Prepare reports at the end of the shift/week, including staff control, food control and sales;
• Meet and greet customers, organize table reservations and offer advice about menu
• Maintaining the standards of the company
• Attendance and payroll

working closely with various departments, increasingly in a consultancy role, assisting line managers to understand and implement policies and procedures;
• recruiting staff - this includes developing job descriptions and person specifications, preparing job adverts, checking application forms, shortlisting, interviewing and selecting candidates;
• administering payroll and maintaining employee records
• Initial interviews and online recruiting

•Maintains the outlet in a perfect physical shape with the collaboration of rest. Manager (daily and periodic cleaning, follow up on maintenance needs…)
•Monitors all Operating Equipment par levels and maintains the areas of Back of the House in an organized and orderly shape
•Establishes a communication system with the production team in order to achieve a high degree of guest satisfaction
•Supports the service team in escorting guests and serving food & beverage
•Checks guest satisfaction on a constant manner and takes action to correct problems or concerns

• Carry out sales in accordance to pre agreed monthly targets and budgets.
• Attend to customers visiting the showroom, initiate sales process with them paying attention to their needs and offer qualified advice on the specifications of the product.
• Maintain close contact with prospect customers, make sales
• Maintain customer database and contribute towards the development of prospects list.