Restaurant Manager
Independent Food Company
Total des années d'expérience :12 years, 4 Mois
compliance with licensing, hygiene and health and safety legislation/guidelines.
•Promoting and marketing the business.
•Overseeing stock levels.
•Ordering supplies.
•Monitor adherence to health, safety and hygiene standards in kitchen and restaurant.
•Presenting sales report, progress report to MD’s monthly.
•Minimizing labor cost and food cost.
•Promoting staff to the next level by their performance, job knowledge and work experience
Multi Unit Manager
Falla Hospitality
➢ Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
➢ Promoting and marketing the business.
➢ Overseeing stock levels.
➢ Ordering supplies.
➢ Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
➢ Keep records of health and safety practices
➢ Ensure compliance with restaurant security procedures
➢ Plan and co-ordinate menus
➢ Analyze food and beverage costs and assign menu price.
establish and achieve restaurant performance measures including productivity, revenue and safety
•Regularly communicates with guests and sales force of any food delays and problems.
•Holding monthly staff meeting.
•Promoting staff to the next level by their performance, job knowledge and work experience
•Focusing LSM for the store.
•Maximizing guest satisfactions, minimizing the r & m issue, handling the guest complain suggestion.
•Assisting operation manager regarding the menu costing, price change, supplier issue.
•Minimizing labor cost and food cost.
for the restaurant from top to bottom.
•Handling training for the new staff and restaurant supervisor.
•Minimizing the food cost to the minimum leave.
• Focusing on weekly and monthly inventory. And reported to the operations manager.
•Monitoring and supervising the labor cost, restaurant expenses and all the other things related to the restaurant operations.
•Holding monthly staff meeting.
•Promoting staff to the next level by their performance, job knowledge and work experience.
•Coaching staffs and supervisors for the company vision, sales target, customer service.
•Monthly food cost and restaurant progress level reported to the operation manager.
•Maximizing guest satisfactions, minimizing the r & m issue, handling the guest complain suggestion.
•Assisting operation manager regarding the menu costing, price change, supplier issue.
•Minimizing food cost.
RESTAURANT ASST. MANAGER
Carino’s Italian
Food and Life LLC
establish and achieve restaurant performance measures including productivity, revenue and safety
•Regularly communicates with guests and sales force of any food delays and problems.
•Handles guest inquires, reservations and complaints
•Provide a courteous, professional, efficient and flexible service at all to maximize guest satisfaction.
•Handles guest inquires, reservations and complaints
•Have a thorough understanding and knowledge of food and beverage items and ability to recommend
•Focus on restaurant day to day operations.
•Handling &solve all cash and credit cards transactions (void, return, comp, discounts types &etc).
•Able to run deferent timing shift with the specific tasks of each shift.
•Able to maintain the concept & company policies & launch the standard.