Restaurant Manager
Al Sedriyah HospitalityCactus Senshi Restaurant / 41° DWS restauran
Total years of experience :15 years, 1 Months
Coordinate daily Font of the House and Back of the House restaurant operations
• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and
excellent service is consistently achieved
• Create a positive guest experience by delivering a high level of service and ensuring all staff
engage guests tounderstand their needs and exceed expectations
• Train and coach staff on guest services principles and practices
• Identify employee weaknesses and retrain as necessary
• Solicit guest feedback to understand the needs and wants of customers
• Implement policies and protocols that will maintain future restaurant operation
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting,
training, assigning, scheduling, coaching, counseling, and disciplining employees;
communicating job expectations; planning, monitoring, appraising, and reviewing job
contributions; planning and reviewing compensation actions; enforcing policies and
procedures.
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
• Publicizes the restaurant by designing and placing advertisements; inviting food editors to
review the restaurant; contacting local, regional, and national magazines with feature
ideas; encouraging local businesses to hold social events at the restaurant.
• Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
• Monitor and maintain the Micros POS System
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promoting and marketing the business
• Agreeing and Managing budgets
Restaurant Manager
Aspro cafe
Pre-opening
Memorizing Franchises Manual SOP, SSOP
Training FOH staff based on the Franchises Manual, SOS, SOP
Dealing with fit-out contractors to set the design as the franchise requirements
Preparing staff yearly vacation leave, schedule
Preparing tracking sales sheet, menu engineering, purchasing tracking sheet
Training Managers on Restaurant manager system for financial report
JOB APPLIEDFOR
Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and
excellent service is consistently achieved
Organize and supervise shifts
• Provide coaching and feedback to managers and staff and assess performance on and
ongoing
• Promote the brand in the local community through word-of-mouth and restaurant
events
• Regularly review product quality and research new vendors
Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and
excellent service is consistently achieved
• Effectively manage the restaurant in the absence of the Restaurant Manager
• Provide coaching and feedback to managers and staff and assess performance on and
ongoing basis
• Create a positive guest experience by delivering a high level of service and ensuring all staff
engage guests tounderstand
their needs and exceed expectations
• Solicit guest feedback to understand the needs and wants of customers
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness
• Consistently monitor product and labor costs to remain within goals
• Train and coach staff on guest services principles and practices
• Monitor and maintain the Micros POS System
• Identify employee weaknesses and retrain as necessary
operational cost and identify measures to cut waste
• Estimate future needs for goods, kitchen utensils and cleaning products
• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness
• Consistently monitor product and labor costs to remain within goals
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Train and coach staff on guest services principles and practices
• Identify employee weaknesses and retrain as necessary
Excellent communication skills: Communicate with guests and employees using a positive and
clear speaking voice, listen to and understand requests, respond with appropriate actions and
provide accurate information.
•Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and
disciplining outletstaff.
Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice,
coordinate and reservations
• Maintain a clean and organized work area.
• Solicit feedback from guests concerning the service and food & beverage
• Ensuring that checklists, requisitions and proper opening and closing functions are being completed
each shift
• Ensure all daily and monthly reports are detailed and submitted in a timely matter.
Arranging in-house and external events; Training and supervising junior staff and delegating
work as required; Sorting and distributing incoming post and organizing and sending outgoing
post. Liaising with staff in other departments and with external contacts.
Inspecting and maintaining the dining facilities. Instructing the buss personnel and waiters.
Schedules dining reservations for guests in advance and as the y arrive at the dining facility.
Monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait
times for guests. Organizing the staff, monitoring the table rotation and make sure each member of
the staff gets fair amount of tables.
Technical Computers