- Manage to Restaurant Team
- Organize for Training everyday
- Did orders everyday by per stock level
- make Waiter, Hostess checklist and checking everyday
- report maintenance issue everyday
- arrange tables, chairs and set up to restaurant
- make pacific SOP, Restaurant Standard and Standards of how to serving
- make MICROS training for staffs
- Make Restaurant Account and sale
- Distributed Staffs Tips Money every 15 days
- Communicated with Admin and HR department
- Snaking, double checks to Restaurant and report to F&B manager
- Making per stock level
- Support to Restaurant Manager
- IT and Micros Issue report and communicated with IT department
- Report Staff issue to Manager and F&B Director
- Serving to VIP Guests
- Appraisal to Staffs
- Suggest to GM for Beverage Menu Engineering
- Manage to Bar New Team
- Organize for Bar Training everyday
- Pick up the new stock from main warehouse
- make list for opening per stock
- make floor plan and bar plan
- arrange tables, chairs and set up to bar
- make pacific SOP, Cocktail Standard and Standards of how to serving drinks
- make MICROS training for staffs
- I'm F&B department's angel
- Snaking, double checks to bar and report to F&B manager
- Making per stock level
- Restaurant Management
-All cash, monies, sales targets, stock %, staff and payroll etc staff supervision of up to 30 on peak nights
-Directly responsible for meeting GP% targets
-Increasing monthly sales and profitability
-Cash handling procedures and accuracy
-Meeting monthly budget and financial demands
-All banking and monies
-Functions, both exclusive and general
-Weekly Roster and wages
-Mocktail List Creation, training, and Menu Design
-Mircos Management
-Training to Staffs
-Menu Pricing
-Manage all daily takings
-Performance assessments and promotion eligibility of all junior staff members
-Supervision and training for all employees
-Stock control and stock ordering including customs control for international deliveries
-Stock take recordings
-Management of functions held in the restaurant
To assisting the Operation Manager in day to day operation of the Restaurant.
-To ensure that all employees are trained in accordance with the Restaurant SOP and that all appropriate records are maintained.
-To ensure that all standards of performance within the Restaurant are maintained.
-To assist in the recruitment and selection of employees for the Restaurant in accordance with Company Procedures.
-To liaise with all Food and Beverage departments including the Kitchen to ensure that all guest requirement are met.
-To maintain discipline amongst staff in accordance with Hotel guidelines on dress and presentation are adhered to.
-To carry out any other reasonable request as made by the Management.
-To conform to all Quality Initiative and be fully aware of the ones relating to your department/general departments.
-To be fully familiar withal Health and Safety instruction relevant to your area of work.
-To adhere to all current legislation pertaining to fire, health and safety in connection with the restaurant.
-Prioritizes, schedules, assigns, trains, reviews and evaluates assigned restaurant staff.
-Participates with operation management team to originate, plan, develop and implement long and short term goals.
-Resolves routine problems encountered in performance of work assignments.
-handle the store purchase and ordering and arrange the store, FIFO system, cost control, inventory excels sheet created.
-Can do online inventory system and micros system, maintain the micros system and store GP.
-Petty cash and credit payment, Staff tips and can make Cost of sale.
-Can do under pressure and new style of up selling technique.
-Computer Literate Micros Offices system.
- Understand of the accounting and make budget for whole year.
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- مجال الشركة:
- المطاعم وخدمات الطعام
- الدور الوظيفي:
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الإدارة
