Restaurant Manager
Al siddiqi holding
Total des années d'expérience :12 years, 2 Mois
Responsible for leading and managing restaurants, responsible for different tasks such as restaurant marketing strategies, recruiting and hiring restaurant staff, training, overseeing food quality, developing menus as well as greeting and serving restaurant guests.
Enforces performance standards, policies and procedures as they relate to venue operations, monitors Food Server service on the dining floor. Ensure smooth and efficient operations on a continual basis.
Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies.
Assigning team to complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness.
Ensure the higher possible standards of guest service and Team Member relations are maintained and carried out in a fair and equitable manner.
Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service safety, and well being of guest. Complete work order for maintenance repairs.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
Welcome and acknowledge all guests according to company standards anticipate and address guest’s service needs. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
Ensure adherence to quality, expectation and standards: and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/ or cost- saving.
Greets all guests at any time in a friendly and helpful manner and attempts to learn and use guest name at every opportunities.
Greet guest and build rapport by asking questions and initiating conversation.
Offer suggestions by using suggestive selling techniques (daily specials, cocktails, entrees, desserts, and after dinner beverages).
Deliver professional, courteous, and efficient service to our Guests.
Responsible for serve food and beverages in bar area
Transports soiled dishes from bar to kitchen and depositing them in proper placing at the stewarding area.
Complete assigned side work and duties.
Train and guide other servers as requested by Manager
Handles any guest problems and refers to the Bar Manager if deemed necessary.
Be well groomed, has pleasant attitude and ready to offer assistance at all times.
Practice team work by helping co-workers.
Strictly adheres to audit requirements in terms of procedures and reports. Conduct inventory of store items and requisition where applicable, prior of operation.
To coordinate closely with the kitchen department to keep an effective communication.
To maintain a high standard of personal appearance and hygiene at all times.
To be fully conversant with monthly/ daily sales performance and assist the Manager to ensure maximum results for the business is achieved.
To work alongside the Head chef and kitchen Brigade ensuring that standards of both food service and production are consistently high and that the agreed standards are maintained, regularly tested and reviewed.
Responsible for serve food and beverages.
Ensure the department is prepared and organized to meet all business requirements, with particular attention to food & beverage stock controls.
Ensure all company and cash handling procedures are adhered to at all times and any discrepancies identified are fully investigated with appropriate action taken.
To assist with the responsibility to ensure all beverage related stock items, products are purchased in accordance with the business levels and that only agreed suppliers are utilized.
To aid in the development of a positive, motivated and dynamic team through your effective man management and leadership style.
Collect money for drinks served.
Check identification of customers in order to verify age requirements for purchase of alcohol. Bar cash receipts.
Attempt to limit problems and liability related to customers’ excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.
Take beverage orders from serving staff or directly from patrons.
Clean bars, work areas, and tables.
Mix ingredients such as liquor, soda, water, sugar and bitters, in order to prepare cocktails and other drinks.
Order or requisition for liquors and supplies.
Arrange bottles and glasses to make attractive displays.