Management Training
four seasons
Total des années d'expérience :0 years, 6 Mois
taking responsibility for the business performance of the restaurant;
analysing and planning restaurant sales levels and profitability;
preparing reports at the end of the shift/week, including staff control, food control and sales;
creating and executing plans for department sales, profit and staff development;
coordinating the entire operation of the restaurant during scheduled shifts;
managing staff and providing them with feedback;
responding to customer complaints;
ensuring that all employees adhere to the company’s uniform standards;
advising customers on menu and wine choice;
recruiting, training and motivating staff;
organising and supervising the shifts of kitchen, waiting and cleaning staff.
maintaining high standards of quality control, hygiene, and health and safety;
checking stock levels and ordering supplies;
preparing cash drawers and providing petty cash as required;
helping in any area of the restaurant when circumstances dictate.