jessica greck

Oversee daily restaurant operations to ensure efficiency and high service standards.
Develop and implement operational policies to enhance guest experience and streamline workflow.
Recruit, train, and supervise staff to maintain excellent service quality.
Schedule and manage staff shift to optimize productivity and labor costs.
Conduct performance evaluations, provide feedback, and implement training programs.
Ensure exceptional customer service and handle guest inquiries, concerns, and complaints professionally.
Maintain a welcoming dining environment and oversee service flow.

Dealing with staffing issues: interviewing potential staff; conducting appraisals and performance reviews; and
providing or organizing training and development.
Beverage engineer as yield serving portion served EP as edible and AP purchased and costing
Budgeting (manpower cost, P&L, Operating Expenditures Assumptions)
Making sure that customer service, health safety is met (HACCP and food safety)
Preparing set menu for guests and occasions.

Develop and enforce operational policies, standard operating procedures (SOPs), and best practices.
Monitor dining and kitchen areas to ensure cleanliness, organization, and compliance with hygiene standards.
Ensure seamless coordination between front-of-house (FOH) and back-of-house (BOH) teams.
Oversee reservations, seating arrangements, and special event planning.
Responding to customer complaints and comments, Meeting customer demand
Initiating changes to improve the business Food innovation, coffee and cocktails.

Plan and coordinate all aspects of catering, including meeting with employees trainings, sanitation
Ensure the cleanliness of the dining area, equipment the food hygiene, HACCP regulations are adhered.
Ensuring a visually appealing and well-organized buffet that aligns with the restaurants standards.
Quality Control: Monitoring food freshness, temperature, and replenishment to maintain high standards.
Guest Interaction: Assisting and engaging with guests to enhance their dining experience.
Staff Supervision: Managing chefs, servers, and support staff assigned to the buffet area.
Working closely with the executive chef and front-of-house staff to maintain smooth operations.

Monitor the inventory levels of all materials, tools, and equipment.
Implement guest satisfaction strategies to improve repeat business and loyalty.
Personalize service for VIP guests and handle special requests efficiently
Monitor restaurant revenue, expenses, and profitability to achieve financial goals.
Create and manage budgets, forecast sales, and implement cost-saving measures.
Track food, beverage, and operational costs to optimize spending and minimize waste

Supervise staff. Maintain a positive work environment. Train staff to perform allocated roles.
Resolve employee conflicts and maintain strong team morale.
Assist customers with any queries or requests.
Maintaining a payroll system for all employees, including hourly and salaried personnel, ensuring that all
hours are accounted for and effective time cards are issued.
Ensure that all employees are adequately trained and fully qualified to perform job duties.

Conduct comprehensive training programs on menu knowledge, ingredients, and dish preparation to ensure
staff can confidently describe offerings to guests.
Organize wine and spirits training sessions, educating staff on varietals, food pairings, tasting notes, and
proper service techniques.
Develop signature cocktail training, ensuring bartenders and servers understand mixology principles, drink
components, and presentation.
Implement upselling and pairing techniques to enhance guest experience and increase sales.
Provide ongoing refreshers on seasonal menu updates, limited-time promotions, and specialty items.

Providing regular feedback to help employees perform their duties efficiently.
Oversee cash handling, POS transactions, and financial reporting.
Collaborate with the Executive Chef and kitchen staff to develop and enhance menu offerings.
Ensure food presentation, portion control, and taste meet restaurant standards.
Implement quality control measures to maintain consistency and guest satisfaction.
Introduce seasonal menus, promotions, and special event menus to attract customers

Check hotel activity (arrivals, departures, special requests) communicate to the appropriate departments.
Knowledge of the hotel industry, the hotel boutique concept and Hotel culture with excellent communication,
guest service and time management skills.
Follow departmental policies in relation to extensions, no shows and room changes and Incognito.
Provides guests with information about attractions, facilities, services, and activities in or out the property.
Welcome guests upon their arrival and assign rooms. Handles guest complaints and solve problem
Register guests collecting necessary information (like contact details and exact dates of their stay)