Restaurant Manager
Em Sherif Group
مجموع سنوات الخبرة :11 years, 2 أشهر
• Manage day to day operations of the outlet, with total capacity of 250 guests and a team of 40 members.
• Providing professional and courteous service at all times and ensure that all employees follow the example.
• Executing and demanding the team to execute the highest level of service and set-up standards.
• Coordinate daily front of the house and back of the house operations and ensuring compliance with company policies, regulations and food safety guidelines.
• Sales are driven to the outlet full potential and that budget is adhered to.
• Handling guest inquiries and complains in a courteous and efficient manner and report to the HOD ensuring follow up to be done with the guest.
• The Outlet is developing an entrepreneurial manner, looking for opportunities to generate more business at all times.
• Perform daily facility walk through to assess the cleanliness and preparedness of the outlet.
• Monitor and constantly improve quality and guest satisfaction of the outlet with given tools (LQA, Customer Satisfaction Survey).
• Hiring, training, and evaluating the food and beverage team.
• Setting sequence of service that fits the outlets concept.
• Planning, coordinating, and organizing event.
• Ensuring guests satisfaction and handling complains.
• Financial analysis on daily basis to track monthly income.
• Developing and implementing marketing plans to promote the restaurant.
• Managing the restaurant budget and maximizing profits.
• Coordinate daily front of the house and back of the house operations and ensuring compliance with company policies, regulations, and food safety guidelines.
• Reduced beverage costs 8% after identifying and eliminating inventory issues such as excess ordering, poor storage, and inefficient waste management.
• Pre-Opening & Post- Opening.
• Coordinate daily front of the house and back of the house operations and ensuring compliance with company policies, regulations, and food safety guidelines.
• Always Providing professional and courteous service and ensure that all employees follow the example.
• Executing and demanding the team to always execute the highest level of service and set-up standards.
• Understanding thoroughly the concept of the outlet and train all employees of the outlet in regard to the concept.
• A high quality of product and service is maintained in the outlet.
• Innovation and new idea fostered, collected, and communicated to the head of department.
• Handling guest inquiries and complains in a courteous and efficient manner and report to the head of department ensuring follow up to be done with guest.
• Appraise staff performance and provide good feedback to improve productivity.
• Task Force
• Oversee all front and back of the house restaurant operations.
• Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally.
• Maintain quality control for all food served.
• Analyse staff evaluations and feedback to improve the customers experience.
• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.
• Oversee health code compliance and sanitation standards.
• Task Force
Bartender
• Task Force
Food & Beverage Supervisor
Developing beverage lists for all the outlets, keeping in mind the concepts and maintaining a competitive price
•Taking care of the beverage stock and working closely with the cost controls to come up with strategies on how to eliminate dead stock
•Organizing and representing the hotel beverage team for various brand ambassadors Executing and demanding the team to execute the highest level of service and set-up standards at all times
•Working closely with suppliers to benefits from trade deals and acquire better pricing on product
•Ensuring high level of service at the bar and on the floor as well
•Responsible for the opening and closing of the outlet
•Responsible for requisitions and purchase orders
.