Restaurant General Manager (TGI Friday's)
Kuwait Food Co. ( Americana)
Total years of experience :15 years, 4 Months
• Responsible for the Operations of the restaurants
• within area including maximizing sales, profit, guest
• satisfaction and team engagement.
• Ensure all the stores comply to brand and company
• guide lines.
• Develop annual Operating Plan of the
• brand/Restaurants to increase revenue and
• maximize business opportunities.
• Optimize and oversee operations to ensure
• efficiency.
• Lead a team of store managers towards effective
• collaboration and attainment of goals.
• Undertake sound financial management to ensure
• stores are profitable and stay within budget .
• Deal with problems by providing creative and
• practical solutions.
• Report to senior executives on progress and issues.
• Assist upper management in decisions for expansion
• or acquisition.
• Exceptional communication and interpersonal
• abilities
• Excellent organizational and leadership abilities.
• Manage the Stores P&LE
• marketing campaigns and promotions in your
• restaurant are maximized through flawless execution
• and great operations.
• Managed on-site evaluations, internal audits and
• customer surveys
• Performed duties in accordance with applicable
• standards, policies and regulatory guidelines to
• promote safe working environment.
• Strategically developed effective marketing plans to
• increase sales and profits while managing costs.
• Protected business, team members and customers
• by monitoring alcohol consumption and keeping
• operation in line with legal service requirements.
• Prepared restaurant business plan by reviewing
• demands, analyzing competitors and developing
• projections for sales and finances.
• Saved $\[48, 000\] yearly by implementing cost-saving
• initiatives that addressed long-standing problems.
• Worked with all customers to understand needs and
• provide excellent service
• Created and deployed successful strategies to
• boost restaurant performance, streamline food prep
• processes and reduce waste.
• Delivered in-depth training to workers in food
• preparation and customer-facing roles to promote
• strong team performance.
• Delegated food preparation duties down to cooks
• and followed up with cooks to verify proper
• preparation and production of meals.
• Developed kitchen staff through training, disciplinary
• action and performance reviews.
• Scheduled and received food and beverage
• deliveries, adhering to food cost and budget.
• Demonstrated respect, friendliness, and willingness to
• help wherever needed
• Conducted daily checks of refrigerators and freezers
• to verify proper food storage, container labeling and
• surface cleaning.
• Organized and oversaw food service training to
• educate employees on various tasks, including
• resetting tables, relaying orders to cooks and
• upselling food and beverages.
• Increased kitchen efficiency 100 % by streamlining
• processes, reducing waste and mentoring team
• members on proper procedures
• Enhanced business productivity by training 20 team
• members and 24 servers on best practices and
• protocols
• Handled money, balanced tills, processed credit
• card payment batches and prepared bank
• deposits, maintaining 100 % accuracy
• Delegated food preparation duties down to cooks
• and followed up with cooks to verify proper
• preparation and production of meals.
• Delivered in-depth training to workers in food
• preparation and customer-facing roles to promote
• strong team performance.
• Created and deployed successful strategies to
• boost restaurant performance, streamline food prep
• processes and reduce waste.
• Spearheaded regular maintenance and repair
• operations to keep building and equipment in peak
• condition.
• Conducted daily checks of refrigerators and freezers
• to verify proper food storage, container labeling and
• surface cleaning.
• Increased kitchen efficiency 100% by streamlining
• processes, reducing waste and mentoring team
• members on proper procedures
Hospitality and tourism
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