Area Manager
CAESARS GROUP
Total years of experience :24 years, 3 Months
My position includes a variety of job rules and responsibilities in the field of brand management. During my work as a Area manager for. Below are the main duties that covered in my job field.
Business activities:
• Analyzing and planning restaurant sales levels and profitability.
• Taking responsibility for the business performance of the restaurant.
• Organizing marketing activities, such as promotional events and discount schemes.
• 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.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.
Front-of-house:
• 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.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
• 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
My position includes a variety of job rules and responsibilities in the field of brand management. During my work as a brand manager for WASABI. Below are the main duties that covered in my job field.
Business activities:
• Analyzing and planning restaurant sales levels and profitability.
• Taking responsibility for the business performance of the restaurant.
• Organizing marketing activities, such as promotional events and discount schemes.
• 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.
• Setting budgets and/or agreeing them with senior management.
• Planning and coordinating menus.
Front-of-house:
• 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.
• Meeting and greeting customers and organizing table reservations.
• Advising customers on menu and wine choice.
• Recruiting, training and motivating staff.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff.
Housekeeping:
• 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.
My position as an assistant restaurant manager involved managing a team of 40 sales associate, new business sales consultants and 3 new business development managers. My main role within this position is the responsibility of increasing revenues through identifying, qualifying, pursuing, winning and closing new business opportunities.
• Directly reporting to the main board of directors and held weekly meetings with them to advice of budget planning and targets met to date on a rolling 12 month basis.
• Responsible for the arrangement and coordination of a monthly national sales meeting.
• Looking after several large corporate connections and ensuring that any problems or queries they have are dealt with promptly.
• Increased sales through my experience and communication availability since joining the company in 2008 till 2012.
• Assisting customers, promoting good customer relations and displaying merchandise quality of products care of department and reporting to the department manager.
• Overall responsibility of the restaurant performance .seeking opportunities to increase sales.
• Managing appropriate inventory and cost of goods control completing daily /weekly /monthly/ sales report
• Ensure accurate checkouts banking procedures, inventory and reporting
• Ensure food meets corporate specifications on presentation and recipe (timeline of food and service)
• Train, develop and monitor all staff to ensure consistent demonstration of required customer service standards
• Supervise and participate in kitchen and dining area cleaning activities.
• Resolve customer complaints regarding food service.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Record production, operational, and personnel data on specified forms.
• Develop equipment maintenance schedules and arrange for repairs.
• Perform various financial activities such as cash handling, deposit preparation, and payroll.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
• Estimate ingredients and supplies required to prepare a recipe.
• Forecast staff, equipment, and supply requirements based on a master menu.
• Evaluate new products for usefulness and suitability.
• Compile and balance cash receipts at the end of the day or shift.
• Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
• Present bills and accept payments.
• Greet and seat guests, and present menus and wine lists.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Schedule parties and take reservations.
• I was as an accountant and salesman. I was responsible to auditing invoices and posting as journal vouchers.
• Another, I prepared income statement /R&L/ and balance sheet also, responsible to controlling the stock and preparing or necessary actions in this field. Finally, I was responsible to prepare monthly reports to my manager such as financial (IS), bank reconciliation in the field of sales; I worked as a salesman for a shift time.
• I had training in this field of accounting operation. My responsibility was auditing invoices, and then posting them as a journal vouchers into the accounting system. This company gave me a big chance in the field of accounting at the time I had gotten the academic rules in the accounting at university.
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