General Manager
مطعم بيت ام نور
مجموع سنوات الخبرة :17 years, 0 أشهر
- take responsibility for the business performance of the restaurant;
- analyze and plan restaurant sales levels and profitability;
- organize marketing activities, such as promotional events and discount schemes;
- prepare reports at the end of the shift/week, including staff control, food control and sales;
- create and execute plans for department sales, profit and staff development;
- Set budgets or agree them with senior management.
- Plan and coordinate menus.
- Coordinate the operation of the restaurant during scheduled shifts.
- Recruit, train, manage and motivate staff.
- Respond to customer queries and complaints.
- meet and greet customers, organize table reservations and offer advice about menu and beverages
- maintain high standards of quality control, hygiene, and health and safety;
- Check stock levels, order supplies and prepare cash drawers and petty cash.
- Organize yacht parties (DG, Lebanese night, conference, birthdays and weddings…).
- Contact all the tourism companies and give them offers to bring their Groups for cruise with lunch or dinner or breakfast.
- Marketing for the Yacht, using the magazine and the social media.
- manage the food and beverage provision for functions and events
- supervise catering and waiting staff at functions
- plan menus in consultation with chefs
- recruit and train permanent and casual staff
- organize, lead and motivate the catering team
- Plan staff shifts and Rota.
- ensure health and safety regulations are strictly observed
- budget and establish financial targets and forecasts
- monitor the quality of the product and service provided
- keep financial and administrative records
- maintain stock levels and order new supplies as required
- negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
- ensure compliance with all fire, licensing and employment regulations
- Maximize sales and meet profit and financial expectations.
- Organize every night a Lebanese show(party with singer and belly dancer).
- take responsibility for the business performance of the restaurant;
- analyze and plan restaurant sales levels and profitability;
- organize marketing activities, such as promotional events and discount schemes;
- prepare reports at the end of the shift/week, including staff control, food control and sales;
- create and execute plans for department sales, profit and staff development;
- Set budgets or agree them with senior management.
- Plan and coordinate menus.
- Coordinate the operation of the restaurant during scheduled shifts.
- Recruit, train, manage and motivate staff.
- Respond to customer queries and complaints.
- meet and greet customers, organize table reservations and offer advice about menu and beverages
- maintain high standards of quality control, hygiene, and health and safety;
- Check stock levels, order supplies and prepare cash drawers and petty cash.
conferance Management
Restaurant Managemant
Restaurant management and services
Restaurant
Supervisor on the Restaurant
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